This airy whipped cream with perfectly soft peaks is quick and easy to make and tastes absolutely delicious! I love to dip fresh berries in it, use in parfaits or use as a garnish for smoothies or vegan/dairy-free desserts.
How to make paleo and vegan refined sugar-free coconut whipped cream from a can of coconut milk.
It is simple and easy to make!
- Chill a can of full fat coconut milk in your refrigerator for 8 hours (or overnight). This allows the solid cream to separate from the liquid. It conveniently will float to the top so don’t shake the can once chilled.
- With a spoon, scoop the solid white coconut cream into a chilled glass or metal mixing bowl and beat with an electric mixer (beaters chilled in advance ideally). The longer you whip it the more airy and fluffy it will get.
- At the end I add maple syrup to sweeten it more (it is naturally sweet from the coconut flavor). I also like to add a touch of vanilla to balance out the strong coconut flavor. And a tiny pinch of salt helps to bring out all the flavors. Beat again for another minute or so until well combined and then serve! That’s it! So easy!
This delicious dairy-free fluffy whipped topping pairs with so many things! It is vegan, paleo, dairy-free, grain-free, soy-free, nut-free and gluten-free which makes it wonderful for serving to anyone with food allergies or food sensitivities.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your coconut whipped cream creations!Print
A healthy, dairy-free alternative to traditional whipped cream. This light and airy coconut whipped cream tastes sweet, has soft peaks and is absolutely delicious. It is quick and easy to make too! I love that it is refined sugar-free and allergy-friendly.
- 2, 14 ounce can full fat coconut milk, chilled 8 hours or overnight
- 1 tablespoon pure maple syrup*
- 1 teaspoon pure vanilla extract (optional)
- tiny pinch of fine salt
- Place metal or glass mixing bowl and beaters in the refrigerator or freezer one hour before making whipped cream. If you don’t have time for this it will still work but this produces the best results especially in warm climates.
- Open the cans of chilled coconut milk and scoop out the solid white part only (this will be on the top). You can discard the liquid part of the can or save for popsicles or smoothies. Place the solid white coconut cream in the chilled mixing bowl.
- Use an electric mixer with chilled beaters to whip the coconut cream until light and airy. Start on low speed and work up to the highest speed once it starts to get smooth. Scrape down the sides with a spatula if needed. Whip for about 3 minutes total to get it nice and airy.
- Add maple syrup, vanilla (if using) and a tiny pinch of fine salt. Mix again and taste to adjust sweetness if desired. Serve immediately or store in the refrigerator in an airtight container for up to one week. It will harden up in the refrigerator so you may need to re-whip it before using again.
*The maple syrup will weigh it down slightly but it still works wonderfully and keeps it refined sugar-free. If you want it even more airy you can use organic powdered sugar in place of maple syrup (note: organic powdered sugar is not refined sugar-free).
TIP: I use Whole Foods 365 brand of full fat coconut milk and have had perfect results with that. I have heard Trader Joe’s Thai Kitchen and Native Forest are not as good to work with for this particular recipe.
- Category: Dessert/Topping
- Method: Hand Mixer
- Cuisine: American
Keywords: homemade coconut whipped cream
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