Coconut Whipped Cream Recipe

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This coconut whipped cream goes great over fruit or on top of just about any clean dessert, and it’s dairy free!

This post is in direct response to all of you who have emailed me or contacted me on Facebook looking for a clean eating version of Cool Whip. I’ve never had the stuff, but apparently, many of you find it quite addicting and tough to give up in your efforts to clean up your diet.

A plate of fresh blueberries is shown up close with this Clean Eating Coconut Whipped Cream laying over the top of them.

One of my wonderful readers, Kelsey, has her own clean eating blog (UPDATE: This blog appears to no longer exist.). She’s an amazing 16-year-old who has a better head on her shoulders now than I did at 30! She’s an amazing kid with tons of talent, and one of those talents just happens to be clean cooking. On her blog, she featured a recipe for Cream of Coconut. And although she didn’t “advertise” it as such, it’s the PERFECT replacement for whipped cream! While it may not be an exact replica of Cool Whip, I urge you to give this a try, because frankly, it’s just like eating regular whipped cream (the real stuff)!

I should also tell you, that like real whipped cream, this is not something you want to eat every single day. It is high in fat. BUT, it’s high in GOOD fats. And that, my dear readers, is a very important distinction. We all need our healthy fats. And I just cannot think of a better or tastier way to include them in your diet!

With Kelsey’s permission, I’ve done my own version of her recipe which I will share with you here. It’s not too far off from the original, but different enough to post here.


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Coconut Whipped Cream

If you need a dairy free topping for your desserts, look no further! This pairs deliciously with just about any fruit or dessert you put it on. Just be sure to purchase regular coconut milk in a can (not light coconut milk) and put it in the fridge overnight (minimum) so the cream will raise to the top of the can. I’ve found the longer it’s in the fridge, the easier it is to get the cream out. I put mine in for two days the second time I made this. And hang onto that leftover coconut milk! It’s great in your morning smoothie!
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Course: Condiments, Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 32 servings
Calories: 61kcal
Author: The Gracious Pantry


  • 1 cup coconut cream (this is the approximate measure that you will get from 2 cans of coconut milk)
  • 1 tbsp. honey (or granular sweetener)
  • 1 tsp. pure vanilla extract
  • 1 tsp. cream of tartar


  • Open your cans and scoop out the cream. You will have a bit of cream left behind in the coconut milk, but that's okay. You want avoid getting the liquid in the can, into with the cream as much as possible. Do your best to drain off the fat.
  • Using an electric mixer, beat together the coconut cream, sweetener, cream of tartar and vanilla extract until the coconut cream is nice and thick.
  • Put your coconut cream in a container and place it back in the fridge for a few hours to allow it to really solidify (if you can stand the wait!).
  • Note: If you find that even after chilling, the cream won’t stiffen up, put it into a blender with 1 package of unflavored gelatin. Let it sit out for about an hour. Once it’s thick as it should be, put it back into the fridge to chill further.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1tbsp. | Calories: 61kcal | Fat: 7g | Saturated Fat: 2g | Potassium: 24mg | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.2mg
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  1. Could this be used as cake icing for my sons smash cake?

    1. The Gracious Pantry says:

      Marci – Sure! Just keep it cold until the very last minute.

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