This simple whipped coconut cream is a creamy, dairy-free alternative to traditional whipped cream and requires only two ingredients: full-fat canned coconut milk and powdered sugar. It’s vegan, naturally light, and perfect for topping fresh berries, pies, cakes, or warm puddings. The only real step to remember is to chill the can overnight so the cream separates from the liquid.
Use this coconut whipped cream to finish fruit tarts, spoon over a blueberry upside-down cake, or serve alongside a phyllo fruit tart for an elegant, easy dessert. Its neutral, mildly coconutty flavor pairs beautifully with bright berries and warm spices like cinnamon or nutmeg.
Why this works
Full-fat canned coconut milk separates when chilled: the thick, fatty cream rises and solidifies at the top while the thinner liquid settles below. By chilling the unopened can and scooping off only the solidified cream, you get a rich base that whips into soft peaks with just a little sugar. Low-fat or “light” coconut milk won’t produce the same results because it lacks the necessary fat content.
Serving ideas
- Top fresh berries or fruit salads for a quick, elegant dessert.
- Spread over cakes, cupcakes, or tarts as a dairy-free frosting alternative.
- Fold into mousses or layer in parfaits with granola and fruit.
- Serve with pancakes, waffles, or warm apple compote for brunch.
Whipped Coconut Cream
Rating: 5 from 1 vote
Yield: 10 servings
Serving size: 2 tbsp cream
Makes: about 1 1/4 cups
Calories: 77 per serving
Course: Dessert
Cuisine: American
Ingredients
- 1 (13.6-ounce) can unsweetened full-fat coconut milk
- 3 tablespoons powdered sugar (adjust to taste)
Instructions
- Place the unopened can of full-fat coconut milk in the refrigerator overnight. Do not shake or turn the can; chilling allows the cream to solidify at the top.
- Carefully open the can without shaking. Spoon out only the thick, solidified cream from the top into a medium mixing bowl. Reserve or discard the remaining coconut water/clear liquid.
- Add the powdered sugar to the bowl with the coconut cream.
- Using a hand mixer (or a stand mixer with the whisk attachment), whip the cream and sugar on high until light and fluffy, about 1 minute. Scrape the sides of the bowl as needed so everything is evenly incorporated.
- Refrigerate the whipped cream until ready to use. It’s best served within two hours; if it firms up more than desired, simply re-whip briefly to restore texture.
Notes
This recipe yields about 1 1/4 cups whipped coconut cream. If you need a sweeter or less sweet result, adjust the powdered sugar to your preference. You can also flavor the cream with a teaspoon of vanilla extract, a pinch of cinnamon, or a little citrus zest for variety.
Storage and tips
- Refrigerate leftovers in an airtight container for up to 48 hours. If the cream becomes too firm, re-whip to soften it before serving.
- For best results, always use full-fat coconut milk labeled “stir before using” or similar—avoid light or reduced-fat varieties.
- If your whipped cream is runny, chill the bowl and beaters for 10–15 minutes before re-whipping; cold equipment helps stabilize the cream.
- Try powdered erythritol or other powdered sweeteners if you prefer a sugar-free option; texture may vary slightly.
Nutrition
Per serving (2 tbsp): Calories 77, Carbohydrates 4 g, Protein 0.5 g, Fat 7 g, Sodium 10 mg, Sugar 3 g.
Last Step
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