This homemade Coconut Whipped Cream is a delightful dairy‑free alternative to regular homemade whipped cream. With only three ingredients, you can whip this up in about five minutes. It adds a subtle tropical coconut note to a wide range of desserts.
I often serve this coconut whipped cream alongside traditional whipped cream so guests who prefer dairy‑free options still have something delicious to enjoy with desserts. Its light coconut flavor complements many treats and can be a pleasant surprise on pies, tarts, and cupcakes.
It pairs especially well with tropical desserts like pineapple coconut tart. The whipped coconut cream is sturdy enough to pipe, so you can use it as a replacement for coconut buttercream on cupcakes when you want a lighter topping.
Table of Contents
- Helpful tools
- Ingredients and substitutions
- How to make coconut whipped cream
- More baker’s tips
- Storage
- 3-Ingredient Whipped Coconut Cream Recipe
Helpful tools
You can use a stand mixer or an electric hand mixer to make this coconut whipped cream. For small batches, a whisk and a mixing bowl work fine—beating by hand will take longer but produces the same result.
Ingredients and substitutions
The full ingredient list and exact quantities are in the recipe card below. A few notes and substitution tips follow:
- Coconut cream – This is similar to canned coconut milk but with a higher fat content. Use only the solidified cream that rises to the top of the can, not the liquid at the bottom. If coconut cream is unavailable, a full‑fat canned coconut milk can work, though it may yield a slightly smaller volume because it often contains less fat. In my experience, some brands separate reliably after refrigeration while others don’t—so try to choose a brand that consistently solidifies.
- Powdered sugar – Powdered sugar blends smoothly into the cream and helps stabilize the whipped texture.
- Vanilla extract – A small amount (about a quarter teaspoon) enhances the overall flavor. If you prefer a stronger coconut aroma, a few drops of coconut extract can be added.
How to make coconut whipped cream
Below are straightforward steps to make this whipped coconut cream. You can skip to the printable recipe card if you prefer just the essentials.
Chill the can of coconut cream in the refrigerator overnight without shaking it. This lets the cream separate from the liquid so the solid cream rises to the top.
Open the chilled can and scoop out the firm cream, leaving the liquid behind. Place the cream in a mixing bowl, add powdered sugar and vanilla extract, and beat until stiff peaks form. The result is a light, fluffy coconut whipped cream ready to use.
More baker’s tips
- To frost a dozen cupcakes, double or triple the recipe. Add a bit more powdered sugar if you prefer a sweeter frosting consistency.
- Don’t discard the coconut water left in the can. It’s great to use in smoothies, smoothie bowls, or as a light coconut milk substitute in recipes that call for liquid coconut.
Storage
Store leftover coconut whipped cream in a covered container in the refrigerator and use within 3–5 days. If it separates slightly, re-whisk briefly to refresh the texture.
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3-Ingredient Whipped Coconut Cream
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Ingredients
- 1 can unsweetened coconut cream, 13.5 oz (400 ml)
- 2–3 tablespoons powdered sugar, use to taste
- ¼ teaspoon pure vanilla extract
Instructions
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Refrigerate the can of coconut cream overnight without shaking it. Scoop out the solid cream and leave the liquid behind.
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Combine the coconut cream, powdered sugar, and vanilla extract in a bowl. Beat with a mixer or whisk until stiff peaks form.
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Use the whipped coconut cream wherever you would use regular whipped cream.
Notes
- Nutrition values are estimates and should be used as a guideline.
- The solid cream portion is usually about half the can, roughly 7 oz (about 200 g).
Nutrition
Nutrition information is automatically calculated and is an approximation.
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