Coconut Whipped Cream Recipe

August 31, 2010April 28, 2023

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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.

I should 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 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!

Dietary Options

Paleo – This can be made paleo without the cream of tartar.

Keto – This is keto if you use a ket-friendly sweetener.

Vegan – This is vegan if you use maple syrup or another vegan sweetener.

Gluten-Free – This is gluten-free if your individual ingredients are all gluten-free. So check when you shop.

Sugar-Free – You can omit the sweetener, or use a sugar alternative.

How To Serve Coconut Whipped Cream

This is great on:

Pies
Waffles
In coffee drinks
On banana splits
Strawberry shortcake
Ice cream sundaes
Hot chocolate
Use it as frosting on cupcakes or cake.
Pancakes

About The Ingredients

Coconut cream – You want the full fat stuff in a can. Thai Kitchen is the best coconut milk I’ve used. (Not paid to promote them). It always gives me the best texture. I get mine at Whole Foods, but many stores carry it. Just stick the cans in the refrigerator for a couple of days before you make this so you get all the fat out of the can. Do not store the cans in the freezer. And yes, you’ll still want to chill the cans if you buy a can of coconut cream too. I get the can of full-fat coconut milk because it seems to solidify the best for me. But you can use either.

Honey – Or granular sweetener. I just find that liquid sweeteners tend to get incorporated into the whipping cream a whole lot better.

Pure vanilla extract – Use the real stuff. Not vanilla flavoring.

Cream of tartar – This is optional, but really helps with structure and stability.

How To Make

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 to avoid getting the liquid in the can, into 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. You might not achieve perfect stiff peaks, but soft peaks are definitely possible with this whipped cream

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.

Storage

Keep this in the fridge in an airtight container. It will keep for up to 3 or 4 days before it starts to collapse. Possibly sooner if you don’t use the cream of tartar.

Freezing

This is not freezable. Do not freeze.

Recipe Tools

For this recipe, you’ll need something electric to beat this with. It’s nearly impossible to get the right consistency by hand. You’ll need either a hand mixer or a stand mixer with a whisk attachment. You’ll want to beat this at medium to high speed to get the desired effect.

Electric hand mixer sold on Amazon. (Affiliate link)

Kitchenaid stand mixer sold on Amazon. (Affiliate link)

Mixing bowl set with lids sold on Amazon. (Affiliate link)

Recipes To Use This Coconut Whipped Cream On

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Coconut Whipped Cream Recipe Card

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

Total Time: 10

Servings: servings

Calories: 61kcal

Author: Tiffany McCauley

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

US Customary – Metric

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 to avoid getting the liquid in the can, into 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

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

Nutrition