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–+ servings
Hand holding clear glass parfait of fresh berries and dollop of coconut cream and mint on top.
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Whipped Coconut Cream

Yes, you can whip coconut cream into soft and delicious peaks for a topping or frosting. Here's what you need to know!
Prep Time5 minutes
Total Time1 day 5 minutes
Servings: 4
By: Heather Bursch
Cost: $5

Equipment

Ingredients

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.
    spoon of pink colored strawberry whippe coconut cream over a mixing bowl

To Make Whipped Coconut Cream into Frosting

  • See my recipe for berry flavored whipped coconut cream frosting!
    left hand holding a chocolate cupcake covered with swirl of strawberry pink 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!
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