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.
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.
HEALTHY TREATS:
COCONUT WHIPPED CREAM RECIPE:
Coconut Whipped Cream
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Looks fabulous! Will definitely be trying this – I’ve been hankering or whipped cream!
THANK YOU!!! I LOVE your blog, it has been a hard transition in some ways to start eating clean, but you give me hope, I love all these better versions of the crap we are so used to!!!! Thank you again!
Is it really like the real cream whipped by hand? Or the stuff you squirt out of cans? Enough like it that people used to home made whipped cream would like it? Pesonally I never thought Cool Whip or similar stuff was even remotely edible. Cool whip and Jello seem to me to be the ultimate fake foods-might as well eat the plastic fruit some people used to use as decorations.
Jodi – Yes, it’s really like the real stuff. Regular whipped cream and this version are both made with the fat off of the milk. So it’s very close in texture.
Is the flavor coconutty? I’m not sure that would go over here. I like coconut but I think I’m the only one who does.
Jodi – By itself, you do taste a coconut flavor. But when you add it to other things, it’s very difficult to pick out the coconut flavor.
Wonderful, this post is great! Thanks so much for featuring/recreating the recipe. I’m glad to know how much you liked it! It’s also wonderful when you add cocoa powder to it, and I’m going to try blending it up with peanut butter, cherries, strawberries, etc. to make flavored whipped cream. 🙂
Kelsey – You’re a girl after my own heart! Let me know how those turn out for you!
MMMMM! Kelsey, chocolate and coconut. And almonds. Oh Joy!
Wouldn’t you rather have simple whipped cream, though? As a percentage of its total fat content, whipped cream is about 40% saturated as opposed to 85% for coconut milk. Also, since coconut oil is the primary component of a number of nondairy creamers, I’m not sure I see the advantages over nondairy whipped “cream,” other than the lack of preservatives.
A tablespoon of whipped cream only has about 15-20 calories depending on how aerated it is, so a small quantity on top of a fruit dessert or something, once in a while, isn’t going to kill anyone.
Upstart – No, it won’t kill anyone. However, the premise of clean eating also includes calorie quality. Coconut is far more nutritious and healthy for you than dairy based cream. There is no debate over how healthy natural coconut is for you. With dairy, that is just not the case.
I am going to try this with your pumpkin pie recipe.
Teresa – It should be yummy!!
I just made this a few hours ago. It’s AH-MAY-ZING…just freakin amazing. Definitely not something I’m going to make a lot because I’d just wanna eat the whole thing LOL. Maybe like twice a year haha.
Catherine – LOL. Ya, it’s pretty yummy! Thanks for trying it!
Wow. Just wow. I just made this and it’s chilling in the fridge. It’s SO good. I can definitely still taste the coconut, but I love it all the same. I had the can (only had one) in the fridge for probably two days and got over a cup of ‘cream.’ In fact, what remained was 1/2 cup of clear liquid. The cream was so solid that I could just pour off the milk and then dump the cream out of the can (I had it upright in the fridge, but then realized that it is designed to be opened from the bottom, so the milk was on top). Can’t wait to find some uses for this – other than eating it right out of the bowl!
Stefany – I’m so happy you enjoyed it! And it has sooooo many uses! Put it over fruit, on a biscuit with some berries in coffee ( or tea if you like that), the list goes on…! Enjoy it!
If you are trying to do no sugar, I make this same recipe using cinnamon instead of of the agave or honey. Its amazing to dip apples in!
Alicia – Yum! Thanks!
Becky – What a great idea!
I am brand new to clean eating and just made this. I can say it is not as sweet as the real stuff, but it is delicious nonetheless! I look forward to trying more of your recipes!
Tiffany – I’m glad you enjoyed it!
My question is about coconut milk in general…there’s definitely a different taste with coconut milk in a can versus coconut milk in a container (that you would get in the milk section)…is either one healthier? I can say that they one in the can tastes better, so thinking its not the healthier choice?
Agscola – Depends. You have to read ingredient lists. Generally speaking, the milk in the carton is NOT clean, and the one in the can IS. But again, you have to check the ingredient list. There should be nothing other than coconut milk in there.
Ya, I get it at Whole Foods. But I have also gotten it at mainstream grocery stores like Safeway.
Honey is a clean sugar. Yes, it’s sugar, which is why you should only eat it in moderation. But it’s an unprocessed sugar. It comes from nature in the form it’s in. Especially if you buy raw honey. That’s what makes it clean.
I’m not sure as I’ve never done it. But worth a try!
I made chocolate pot de creme tonight and just happened to have a can of coconut cream in the cupboard, so broke out this recipe! Holy smokes, this is AWESOME!!!
Haha! Glad you enjoyed it! 🙂
Trader Joe’s sells cans of coconut cream. Thinking of trying this with that.
Debbie – The cream is not clean though, just so you know. Not sure why they did it, but they added a ton of junk to it.
I LOVE this website. Started eating clean two weeks ago and have been making recipes almost exclusively from here. What’s the next recipe where you say what to do with the extra coconut milk?
Sam – I just updated the link. Enjoy!
I left the can in the refrigerator for over a week. The WHOLE CAN THICKENED, no milk, so i was able to make a lot more topping.
Nancy – Fantastic! You’ll find that every can is different, so sometimes you have to adjust the recipe slightly.
Can I make this ahead? Say, the day before Thanksgiving to serve with pie on Thanksgiving day?
Tiffany – No, this is better made the same day.
I made some of this last night to put on a cranberry-orange cobbler. It did not thicken up much, but it was so delicious! I used the leftover milk from the can in a variation on your Clean Eating Coconut & Curry Turkey Chili, and the whipped cream that was left this morning went in my coffee.
Fal – Awesome! Be sure you keep it in the fridge long enough and try hard not to get the liquid in the fat. It won’t get as thick as regular whipped cream, but it does get pretty close.
Hey, I collect those plates that u have pictured here. Also, I look forward to trying this recipe ASAP. I have lots of cans of coconut milk on hand and plenty of dessert ideas to try it with!
Donna – Wonderful! I hope you enjoy it! That dish actually belongs to my mother-in-law. It’s pretty!
Dr. Oz, and other doctors, say we all need the coconut oil to feed our brains and stave off Alzheimers. What a delicious way to get the prescribed 2 or 3 teaspoons per day! Vaya con Dios!
Miguel – Absolutely!!! 😀
Could this be used as cake icing for my sons smash cake?
Marci – Sure! Just keep it cold until the very last minute.