Whipped Coconut Cream is super easy to make and perfect for those who need a low carb non dairy whipped cream option for that little silky cloud of deliciousness to top their dessert!
It's easy to make whipped coconut cream - as easy as it is to make regular whipped cream, and the number of ingredients is the same. Since we need to avoid dairy (my daughter can't have it), I've discovered how to make many of our desserts and other dishes with coconut milk or almond milk -- saving the heavy cream for my coffee.
How easy is it to make whipped coconut cream? This easy: put a can of full fat coconut milk in the fridge to chill overnight, open the can, drain the water, scoop out the coconut cream and whip. See, it couldn't be any easier, and it keeps in the fridge for at least a week. Even better is that there is no danger of over-whipping and turning your lovely whipped coconut cream into butter!
How to Make Whipped Coconut Cream (non dairy whipped cream):
1. Use only FULL FAT (not light) coconut milk.
2. Shake the can at the store. If it sounds thin and watery, put the can down and try another. It should sound thick when shaken.
3. DO NOT shake the can before putting it in the fridge. Shaking the can will emulsify the water and fat (like a salad dressing) and we want them to separate. We just want the coconut cream.
4. Put the can in the fridge OVER NIGHT.
5. When ready to whip the coconut cream, remove it from the fridge and turn the can up-side-down. Open the can and pour out the water, leaving the solidified white coconut cream. That's what you want!
6. Put the coconut cream in a CHILLED bowl with your sweetener and whip. I personally found that my old hand mixer is not fast enough to do a great job on whipped cream and used my stand mixer.
IT'S SO EASY MY HUSBAND CAN DO IT!
Whipped coconut cream is 2 net carbs per serving!
[Disclosure: This recipe contains affiliate links.]
Whipped Coconut Cream
Ingredients
- 1 can full fat coconut milk - unshaken refrigerated over-night
- 2 tablespoons low carb sugar or sugar if using
- ½ teaspoon vanilla
- ⅛ teaspoon stevia glycerite or two more tablespoons erythritol
- pinch of salt
- chilled bowl
- chilled beaters or whisk attachment
Instructions
- Remove the chilled bowl and beaters or whisk attachment from the freezer or refrigerator and set them up.
- Remove the can of coconut milk from the refrigerator, gently turn it over, open, and pour out the liquid or coconut water. (This water can be saved and added to smoothies or discarded.)
- Scoop the solid coconut cream from the can and add it to the bowl. Add the erythtitol, glycerite and salt. Whisk on high until the coconut cream resembles whipped cream. Add the vanilla and whip again.
- There are trouble-shooting tips in the post.
AmyLu Riley
This is excellent! I used an erithrytol-monkfruit blend for the sweetener. I have a question: could you use coconut cream from a can of coconut cream, rather than the cream from a can of coconut milk, or does it turn out differently? Thanks!
Kim Hardesty
Amy, I think you could use the can of coconut cream. Coconut cream should have most of the liquid already removed bit I would still remove any liquid after refrigeration (if there is any) before trying to whip. -Kim
Rebecca Brocchini
Haven't tried yet. As newly diagnosed border type 2...I'm looking for any thing to give dietary variation. Was wondering if this can be used as a frozen dessert base?
Thanks. Just signed up too.
Kim
Hi Rebecca. Yes, you can use this as a frozen dessert base - semifreddo comes to mind. It does melt quickly at room temperature. Whipped cream is more stable. I often add a pinch or two of xanthan gum to my whipped cream, but honestly haven't tried it with whipped coconut cream yet. Coconut cream also makes a really nice base for ice cream. Enjoy! -Kim
SK
I made this without any sweetener and served with berries. It was delicious and my low carb guests (they were all low carb!) really appreciated the low carb dessert.
Puppi
Can it be whipped hours ahead of time?
Kim
Yes, it can be whipped ahead of time. It keeps well in the fridge, it just melts a bit at room temperature so use it quickly. -Kim
Puppi
Thank you so much for your reply! <3
Mch love from Holland!
Sonja
In Australia we don't have stevia glycerite readily available, and I know you suggested an extra 2 T of Erythritol as a sub, but I was wondering if Vanilla Stevia drops would also be a good sub as this contains glycerine, and if so, how many drops would you suggest.
Kim
Hi Sonia. Great question. I find the liquid Stevia drops bitter, but if you aren’t sensitive to them then use as much as needed. I haven’t used them in about 8 years so I don’t know how much you will need. Sweeten to taste. Have a great week. -Kim
Kelly Carver
I wonder if I could use Xyitol for the sweetner. What do you think?
Kim
Absolutely, Kelley! -Kim
allison
this is such a great dairy free option too. Is that your hubby? He did a good job. I used this for key lime pie it was fabulous!
Kim
Yes, Allison, that was my husband. He is such a sweetie. I bet it was great on the key lime pie! Enjoy your weekend and thanks for taking the time to comment. -Kim
Mara C
Hi Kim
Would I be wasting ingredients if I tried this and added 2 T unsweetened dark cocoa & put it I,n popsicle molds to make faux fudgesicles?? Hate to try stuff & have to throw it out....thanks!
Kim
No, Mara, I think it sounds dreamy. Will you let me know how it worked out? Enjoy your week. -Kim
Julie
Hi Kim,
Saw your question to Sandy, if she is from Australia and whether Australian coconut milk might be different from what you have in the States. I don't know Sandy but I am from Australia. While I'm not sure if there is any difference between our coconut milk and yours, I can let you know that we do have coconut cream here in Oz. The brand I like to use is Ayam (not sure if you have it in the States).
I will try using Ayam coconut cream, following your directions, and will post results.
Might take a day or two (never enough time, LOL!).
P.S. Got a fright when momcanihavethat appeared to be missing online. So glad to find you at lowcarbmaven.
Regardless of the name, love your site!
Kim
Thank you Julie. I'm sure people will appreciate the information you have provided. :) I'm also glad you found me again. Happy New Year!
Sandy
Hi Kim, saw this wonderful recipe on Pinterest so I tried it, used full cream coconut chilled in the fridge for a few hours, but it did not thicken. What could I be doing wrong as you said it is so simple, but did not work :-(
thanks Sandy
Kim
Sandy, oh no, how frustrating! It IS easy, I promise. Let's trouble shoot and see what happened. Ready?
1. Make sure the can is Full Fat (not light) coconut milk.
2. It should sound thick when shaken at the store, not watery.
3. DO NOT shake the can before putting it in the fridge. (I'll add that to my post)
4. Put the can in the fridge OVER NIGHT.
5. When ready to whip the coconut cream, remove it from the fridge and turn it up-side-down. Open, and pour our the water, leaving the solidified white coconut cream.
6. Put the coconut cream in a CHILLED bowl with your sweetener and whip. I personally found that my old hand mixer is not fast enough to do a great job on whipped cream and used my stand mixer.
7. Maybe try adding 1/8 teaspoon of xanthan gum if you have it?
Sometimes I get a "bad" can from the store that doesn't have enough coconut cream in it and it does not separate.
Sandy, are you from Australia? I wonder if your coconut milk is different than ours in the States? Can you find COCONUT CREAM? Please let me know if there is anything else I can help with. We will figure it out. Sincerely, -Kim