whipped coconut cream

Last night, before nodding off to sleep with a cookbook in hand, I read “whipped coconut cream.” What? First of all, chilling coconut milk solidifies the cream, separating it from the liquid? Secondly, once it’s beaten, the cream makes a delicious coconut whipped cream?

For years I thought the only whipped topping worth having was heavy whipping cream whipped in a mixer. (Sorry Cool Whip lovers!) I love to prove myself wrong. And, I love LOVE that it happened while reading a good ol’ fashioned cookbook.

Making whipped coconut cream is this easy!

Here’s what I want you to do next time you are at the grocery store. Buy a can of coconut milk, even if it sits in your pantry for three months. Because one day you will move on to step two. I promise.

how to make whipped coconut cream

Secondly, take your can and chill it in the fridge overnight. Set a reminder on your phone for the next day to come back and finish!

After 24-hours, open the can and drain all of the liquid from the separated cream at the top.

whipping coconut cream

Lastly, scoop the remaining cream solids (no liquids!) with a bit of sugar into a mixer and whisk until it’s as thick as you like.

whipped coconut cream

Top some fresh fruit, your latte or hot chocolate, frost a cupcake, or fill something yummy like eclairs and cover with bittersweet ganache.

shemadeitshemight | heatherbursch | baby eclairs with whipped coconut cream and ganache

It’s the perfect non-dairy whipped cream and delicious gluten-free/dairy-free dessert.

Lucy and Baby – Shower Menu

  • Quiches – Ham & Cheese, Lorraine, Cheese Trio
  • Greens – Kale and Brussels with Pecorino and Toasted Almonds, Edamame, Asparagus, and Mint
  • Sweets – Baby Eclairs with Coconut Cream and Chocolate Ganache, Orange Cranberry Scones, Fruit & Cheese Board with Fig Jam
  • Drinks – Mimosas & Coffee

Whipped Coconut Cream

Yes, you can whip coconut cream into soft and delicious peaks. Here's what you need to know!
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whipped coconut cream
Prep Time:5 minutes
Total Time:1 day 5 minutes


  • 1 can chilled coconut milk cream solids only, discard the liquid
  • 2 teaspoons of powdered sugar maple syrup, honey, or whatever sweetener you choose


  • Open your refrigerated can of coconut milk and skim off the cream solids or drain them.
  • In the bowl of your mixer (preferably a chilled bowl), place your coconut cream solids.
  • Add sugar and whisk until the cream is as thick as you like. I let my mixer go for about 2 minutes—store covered in the refrigerator until ready to use or serve.

This post contains affiliate links to products I know and love. I recommend any of them for this recipe!


Serving: 4g | Calories: 172kcal | Carbohydrates: 3.6g | Protein: 1.7g | Fat: 18.1g | Saturated Fat: 16g | Sodium: 11mg | Sugar: 1.2g | Calcium: 15mg | Iron: 3mg
Servings :4
cost: $5
Keywords: coconut cream, coconut cream dessert, whipped coconut cream, whipped coconut cream topping
Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!

Give it a try and tell me how you used it.

Visit these celebrations for more baby shower ideas and inspiration, including instructions for these onesies we keep coming back to!



Last Updated on June 15, 2022 by Heather Bursch

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