How to Make Whipped Coconut Cream (Light & Fluffy!)
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Yes, You Can Make Whipped Coconut Cream! (Here’s My Story)
Did you know you can make whipped coconut cream—a light, fluffy, dairy-free whipped topping, with just one can of coconut milk? I didn’t until I stumbled across the idea in a cookbook years ago, and it changed how I saw whipped cream forever.
When my young daughter couldn’t have dairy, I searched for ways to recreate the fun, joyful treats I had growing up—without making her feel left out.
I was skeptical that chilled coconut milk could become a thick, creamy topping. Could it really work? One try, and I was hooked. It’s rich, smooth, and just as satisfying as classic whipped cream but without the dairy!
Trust me—you won’t miss a thing.
What You Need to Make Whipped Coconut Cream
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How to Make Whipped Coconut Cream in 4 Easy Steps:
Making whipped coconut cream is easy, but starting the process the day or night before is important to ensure it whips perfectly. Follow these steps and tips to make sure you have everything you need for a smooth, delicious dessert topping!
Step #1: Refrigerate Overnight
Chill a can of full-fat coconut milk in the fridge overnight (at least 12–24 hours). The cold temperature causes the fat molecules to solidify and separate from the liquid, forming a thick coconut cream layer on top.
Tip
Note: I like to refrigerate the can of coconut milk upside down overnight. This way, when you open it, the liquid will be at the top, making it easy to pour off, while the solidified coconut cream stays at the bottom, ready to scoop!
Step #2: Chill Your Bowl
For best results, chill your mixing bowl and whisk in the freezer for 10–15 minutes before whipping.
Step #3: Scoop Out the Cream
When you open your can, use the lid to strain off as much liquid as possible. If the coconut milk fat is thick and solid, you can strain it as shown. Discard the liquid or save it for a smoothie!
Step #4: Whip Until Fluffy
Beat the coconut cream on medium-high speed until light and fluffy (about 2–3 minutes). Add sweetener and vanilla, adjusting to taste.
Tip
Note on sweeteners and flavors: I like to whip coconut milk or cream first, taste it, and afterward sweeten it slowly and in small increments because I don’t like overly sweet-tasting desserts. Coconut milk whipped into whipped coconut cream has a lovely soft coconut taste. That said, taste and see what you like. Check out my recent post for adding dehydrated berries for fantastic flavor and color to your whipped cream frosting. It works here, too!
Whipped Coconut Cream
Ingredients
- 1 can chilled coconut milk
- 1 tbsp of powdered sugar or sweetener of your choice
Instructions
One Day Ahead of Whipping:
- Put a can of coconut milk upside down in the refrigerator overnight!
- Find a place where it won't be jostled or moved around. Keep it still and upside down until it's time to open the can.
15 Minutes Ahead:
- Put the bowl of your mixer or the mixing bowl you are using in the freezer to chill. (You can chill your whisk too!)
- Take the bowl out right before you want to whip your coconut milk.
Whipping Instructions:
- Gently turn your can of coconut milk right side up without shaking or disturbing the contents. You want the liquids and the chilled coconut fat to stay separated.
- Open your refrigerated can of coconut milk, right side up, and tip out the liquid using the lid to hold back the solids. Alternatively, you can drain the solids carefully in a mesh strainer over a bowl.
- Place your coconut cream solids in a chilled bowl of your mixer with the whisk attachment.
- Whisk until the cream is thick. About 1 minute is all it takes.
- To test your whipped cream, take a spoon and see if the cream stays on the spoon when you turn it upside down.
- Add the sweetener of your choice and continue whipping or stirring by hand for a few more seconds until the sweetener is combined.
To Make Whipped Coconut Cream into Frosting
- See my recipe for berry flavored whipped coconut cream frosting!
- Crush freeze-dried berries with sugar in the sweetener step above and add immediately after whipping coconut cream for 1 minute. Don't over-mix. Chill, if necessary, to slightly thicken before piping or spreading on cakes or cupcakes.
- NOTE: I found that piping with no decorative tip works best with whipped coconut cream as frosting when the whip is a little too soft. Give it a try if you have a 2D tip, and if it doesn't work, start over and spread with an offset spatula instead. Enjoy!
Equipment
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Nutrition
Our Favorites
Best Coconut Milk Brands For Whipping
These are my go-to coconut milk brands for perfect whipped coconut cream—rich, fluffy, and easy to whip!
Whipped Coconut Cream Frequently Asked Questions:
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Last Updated on February 7, 2025 by Heather Bursch
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