Did you know you can make coconut whipped cream from pure canned coconut milk? Coconut whipped cream is the perfect vegan or lactose-free substitute for regular whipped cream!
Originally published in 2015. Photos and instructions updated in July 2018
A while back, my sister started following a new nutrition plan after several appointments with a holistic doctor to work on some different stomach issues. The diet is a high-fat (specifically, high-quality fats) healing diet, so it’s full of things like olive and coconut oil, grass-fed organic beef, almonds, chia and hemp seeds, and canned coconut milk.
I’ve been interested in learning more about this diet (Maximized Living, in case you’re curious) because it’s counterintuitive for such a high percentage of your daily calories (in some cases, 50-60+%) to come from fat. In some ways, it reminds me of the Paleo diet, if you’re familiar with that.
I’ve read some cool success stories from people who’ve followed this diet and been healed from lots of different ailments, and it sounds like it’s been effective.
And for the rest of us, including some healthy fats in our diets is important, too. I came up with the idea of these strawberry and coconut whipped cream parfaits after seeing the idea of coconut whipped cream floating around Pinterest a few months ago.
Coconut milk is highly encouraged on the Maximized Living plan and berries are actually one of the few fruits included in the plan because of their low sugar content and their cancer-fighting properties, so this turned out to be a delicious, healthy dessert that happens to be Maximized Living, Paleo, vegan, and lactose-intolerant friendly.
It really tastes like the real deal- like whipped heavy cream with a hint of coconut!
Here’s what you’ll need to make coconut whipped cream: a can of full-fat coconut milk (or coconut cream) and about a teaspoon of honey or confectioner’s sugar.
Coconut Milk vs. Light Coconut Milk vs. Coconut Cream
I buy my canned coconut milk on the international aisle of my grocery store! To make coconut whipped cream, you’ll need the authentic, full-fat coconut milk or coconut cream to be able to whip it into stiff peaks.
You may see light coconut milk, coconut milk, and coconut cream on the shelf. The only one you definitely want to avoid is light coconut milk, which is too watery for this type of recipe. The main difference between the three types of canned coconut milk is their water content.
For a recipe like this, coconut cream will produce the most whipped cream because it contains the least amount of coconut water, but regular canned coconut milk is a good option, too. Just make sure coconut is a main ingredient, rather than just water with coconut extract and a bunch of thickeners.
How to Make Coconut Whipped Cream
First, flip the can upside down and toss it into the fridge for a few hours or overnight. If you’re using a hand mixer, you can pop a medium bowl and beaters into the freezer 10 or 15 minutes before you start whipping the cream. The chilled mixer will help the cream become a little more stiff. I usually use my stand mixer, so I just freeze the beater briefly.
After 8 hours or so in the fridge, you can open your can and you’ll see that the top of the coconut milk has solidified. Scoop the solidified coconut milk into your mixing bowl. Use the coconut “water” that remains in the can in smoothies!
Beat the coconut milk solids for 3-4 minutes or until fluffy and creamy, adding a drizzle of honey if desired OR a sprinkle of confectioner’s sugar.
The possibilities for how to use your coconut whipped cream are endless– you can use it just about anywhere you’d typically use whipped heavy cream.
To make strawberry parfaits, just layer berries and coconut whipped cream into small jars or bowls and enjoy!
If you try this coconut whipped cream, let me know in a comment or take a photo and tag me @livbane on Instagram! I’d love to see!
Coconut whipped cream is the perfect vegan or lactose-free substitute for regular whipped cream!
- 1 (14) ounce can full-fat coconut milk or coconut cream (I found mine in the international aisle)
- 1 teaspoon honey or confectioner's sugar
Flip the can of coconut milk upside down and refrigerate for at least 8 hours or overnight.
Optional: chill beaters and mixing bowl for 10-15 minutes before whipping cream.
Scoop solidified coconut milk into the chilled mixing bowl, leaving the coconut water behind. Beat the coconut solids for 5-8 minutes on medium speed until creamy, adding honey or confectioner's sugar if desired. If cream begins to thin, refrigerate it again, and it will thicken again, unlike normal heavy cream.
If making berry parfaits, layer berries and coconut cream in small jars or bowls and enjoy! Whipped coconut cream will stay good in the refrigerator for up to 4 days.