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+ servings
Coconut Whipped Cream
Prep Time
5 mins
Total Time
5 mins
Fluffy coconut whipped cream from scratch, (This is not my original recipe or concept, rather one I've adapted from many other bloggers.)
Servings: 2 cups
  • 1 (13.6 oz) can full-fat coconut milk (or coconut cream)*
  • 1 Tbsp. sweetener of choice (maple syrup, cane sugar, etc.)
  • 1/2 tsp. vanilla extract
  1. Chill your coconut milk (or coconut cream) overnight or for at least 12 hours in the fridge, ideally for 24 hours. This will encourage the separation of the coconut cream and coconut water, Be sure not to shake the can.
  2. About 1 hour before making the coconut whip, chill a mixing bowl in the freezer. Then open the chilled can of coconut milk (or coconut cream) and scoop out the cream that is on top. Reserve the liquid for other recipes. .
  3. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla. Use immediately.

  4. Store leftover whipped cream covered in the refrigerator for 1-2 weeks. The whipped cream will harder and set in the refrigerator. Allow it to sit at room temperature until it softens slightly and re-whip it as needed. 

Recipe Notes

* You can find out which brands I recommend in the "Brands of Coconut Milk & Coconut Cream" section of this post.