Looking for an easy, delicious topping for your fruit dishes or favorite sweet treats? This two-ingredient Coconut Whipped Cream is light, fluffy, and comes together in minutes. You won’t believe it’s dairy-free—and it’s a healthier-for-you alternative to traditional whipped cream.
Making homemade whipped cream is not only better for your body, but also better for the environment. Like many store-bought products, whipped cream often comes in packaging that isn’t recyclable and adds to landfill waste. In addition, most canned whipped cream containers use aerosol propellants, which release gases that contribute to greenhouse emissions. By making your own, you’re both skipping the unhealthy additives and reducing your environmental footprint.
To extract the coconut cream, use only the thickened portion that rises to the top after refrigerating the cans for at least 4 hours. Each can yields about ½ cup of the thicker coconut cream needed for this recipe, so we recommend using two cans to get the right amount for this recipe. Save the leftover coconut water in a Mason jar in the refrigerator and add to smoothies, coffee, or other recipes.
Coconut Whipped Cream can be used on top of many dishes for extra flavor and texture. We recommend pairing it with any of the following:
TIP: Chill the mixing bowl in the freezer beforehand for the best results.
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Coconut Whipped Cream
- Recipe by: Jess Case
- Serves: 2
- Meal: Sauces and Condiments
- Serves: 2
- Prep Time: 4 hours
- Total Time: 4 hours 5 minutes
Ingredients
1 cups coconut cream (from canned coconut milk)
1-2 tsp vanilla extract
Directions
Chill coconut milk in the fridge for at least 4 hours (or overnight) to allow the cream to separate and harden.
Open can upside down to drain coconut water from the thickened cream. Reserve coconut water in fridge for another use.
In a mixing bowl, whip coconut cream and vanilla extract with a hand mixer for about 5 minutes, until peaks form.
Serve immediately or store whipped cream in fridge for up to 4 days.
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