Whipped Coconut Cream

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With just two ingredients – canned coconut milk and powdered sugar, you can whip up this easy non-dairy, vegan whipped cream to serve with berries, dessert or anyway you wish to use it. Because I’m coconut obsessed, I can’t get enough of this stuff!

With just two ingredients – canned coconut milk and powdered sugar, you can whip up this easy non-dairy, vegan whipped cream to serve with berries, dessert or anyway you wish to use it. Because I’m coconut obsessed, I can’t get enough of this stuff. The hardest part about making it is remembering to put the can in the refrigerator the night before, it’s that easy!


Light coconut milk will not work here, you’ll need to use the full fat kind. The cream floats to the top and hardens as it chills in the refrigerator all night. Then you combine it with sugar and whip it up. It’s best eaten within the hour, but if you have extra and need to refrigerate it, you can simply re-whip it the next day. If you prefer to use a different sweetener, that’s fine too. Enjoy!

With just two ingredients – canned coconut milk and powdered sugar, you can whip up this easy non-dairy, vegan whipped cream to serve with berries, dessert or anyway you wish to use it. Because I’m coconut obsessed, I can’t get enough of this stuff!
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5 from 1 vote
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Whipped Coconut Cream

5
5
5
SP
77 Cals 0.5 Protein 4 Carbs 7 Fats
Yield: 10 servings
COURSE: Dessert
CUISINE: American

Ingredients

  • 1 13.6 ounce can unsweetened coconut milk
  • 3 tablespoons powdered sugar

Instructions

  • Place a can of coconut milk in the refrigerator without shaking or moving it overnight.
  • Open the can without shaking and spoon out the thick cream at the top of the can, transfer to a medium mixing bowl and discard the liquid left behind.
  • Add the sugar and whip using a hand mixer until creamy and thick, about 1 minute on high.
  • Refrigerate until ready to use, best if used within 2 hours.
  • If it stays longer and hardens, whip it once again.

Notes

Makes 1 1/4 cups.

Nutrition

Serving: 2tbsp cream, Calories: 77kcal, Carbohydrates: 4g, Protein: 0.5g, Fat: 7g, Sodium: 10mg, Sugar: 3g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Points +: 2
Keywords: dairy free, Gluten Free, Vegetarian Meals

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27 comments

  1. Every time I’ve ever tried to make whip cream out of canned coconut milk, it doesn’t thicken up and form stiff peaks. I tried it again today, using your recipe. I wonder what I’m doing wrong. I put it in the refrigerator overnight and scoop out the hard part at the top and whip it with my hand mixer. Sometimes, however, a bit of the liquid gets in. Perhaps that’s the problem. Maybe canned coconut cream would work better.

  2.  I bought the Trader Joe’s coconut cream and left the can in my refrigerator for weeks. I completely forgot about it. When I whipped it up with powder sugar and a little bit of vanilla it stayed stiff like frosting. There was no need to re-whipp it  . It had very little liquid. Instead of throwing the liquid out I’m using it in my coffee along with the whipped coconut cream.

  3. I just put this on top of the skinny coconut cupcakes for Easter because my niece is gluten free, dairy free, nut free, etc. and everything turned out fantastic!! When I need to find recipes for her I always look here and they come out great. Thank you Gina!

  4. I was surprised when I opened my can of coconut milk that it was hard all the way through (no liquid). So I used it all – it still turned out well using the same amount of sugar.

  5. So excited to try this out & even more excited it's so simple ��

  6. I just made this the other day! If it helps, I didn't have time to chill overnight, so I whipped the liquid coconut milk with the icing sugar but added a tablespoon or two of cornstarch(it gave it a very thick cream consistency), and then put in the fridge for an hour and it was thick like whipped cream. For those in a rush!

  7. LOVE this! Trader Joe's sells coconut cream if you forget to stick your coconut milk in the fridge!! Also, certain brands of coconut milk don't work as well. From what I've found, Thai Kitchen works best!

  8. Now I have 2 things to dream about, coconut cream & Trader Joes….

  9. Trader Joe's sells canned Coconut Cream. Add a dash of vanilla and whip it up-no powdered sugar needed!

  10. I've done this before and had varied levels of success and failure. I did a bit of research and found that some companies use extra ingredients to emulsify the milk and then they won't whip right. Look for ones that have no extras.

    • That's interesting, yes the cleanest ingredients would be best, and I am sure not all brands are created equal.

  11. I would love to try this but would it be ok for my husband he's diabetic so not sure any advice would be appreciated

  12. Delicious!! I love whippied coconut cream, especially on strawberries and blueberries. Or even just on a spoon!! BTW, I don't sweeten it at all, and it's wonderful!!

  13. I use organic maple sugar as my sweetener.

  14. Ah, Gina, you are amazing! I actually made coconut cream icing this exact way over the weekend for some cupcakes for my mother-in-law's birthday, and I had a bunch of whipped coconut cream left that I have been dying to use on fruit as a snack….but I could not for the life of me figure out how many points it would be—and it tasted too delicious to be anything but absurdly high. So excited to have this as my evening snack! Thanks 🙂

    Tip to anyone watching their sugar—I just whipped the coconut without any additions and it's delicious without as well.

  15. Sounds delicious! But I wouldn't discard the leftover liquid…isn't it just coconut water which could be used e.g. in smoothies?

  16. I would love this, it is such a good idea. I can't wait to try it. Thank you.

  17. I was a real skeptic about this because it's so trendy and I'm not overly keen on coconut, but I tried it a couple of months ago and it's delicious. The coconut flavour is very light. The thing that surprises me is that all the recipes I've encountered are North American and they use coconut milk, skimming the top off after refrigerating. Here in France, where I live, there is no need for that palaver because we can just buy coconut cream off the supermarket shelf. You do still need to refrigerate it to whip it though. Coconut cream can be bought in the UK too. I'm really surprised it doesn't seem to be available in the US or Canada.

    • Susan, we can buy coconut cream in the US. I bought it online, but I have not used it yet. I will need to try it for the whip cream instead of the can now that I know it should work. Thanks

    • I have bought coconut cream in a can in the alcohol dept. of the grocery store. Use it when making pina coladas.

  18. Do you know if you can substitute the powdered sugar with stevia?

  19. Coconut whipped cream is amazing!!! I've done this technique before and it is so good! You can add flavors like vanilla or perhaps even bourbon

  20. This really looks so good. With cream is awesome but this looks exceptional