This coconut whipped cream is super easy to make and perfect for finishing any drink or dessert. Chocolate pie with a dollop of whipped cream? Hot chocolate? Yes to all of it.
The best part is that it is ready in 10 minutes once you have a refrigerated can of coconut milk. Three ingredients and a whisk. That’s it.
Ingredients
- Full fat coconut milk: this is the key. It has to be full fat, not light or low fat. The thick white cream that separates when you refrigerate it is what you whip. I like Whole Foods and Native Forest brands, but try a few and see which one gives you the thickest cream.
- Vanilla: extract, paste, or powder. I have used all three and they all work.
- Maple syrup: for a touch of sweetness. Agave works too.
How to make coconut whipped cream
- Chill the can of coconut milk in the fridge for at least 3 hours, but overnight is best. The liquid and cream will separate.
- Open the can and carefully scoop out the thick white cream into a bowl. Save the liquid for smoothies or soups.
- Add the vanilla and maple syrup.
- Whisk vigorously until fluffy and soft peaks form. Done.
Tips
- Use it on chocolate pie, hot chocolate, chocolate mousse, or any dessert that needs a finishing touch.
- The leftover liquid from the can works great in smoothies or soups.
- Store leftovers in the fridge. When you want to use it again, just whisk it briefly to fluff it back up.
- I make it by hand with a regular whisk, but a hand mixer or stand mixer works too.
- If your cream isn’t whipping, the can wasn’t cold enough. Put it back in the fridge and try again later.
Coconut Whipped Cream
Equipment
- Whisk
Ingredients
- 1 can of full fat coconut milk refrigerated for two hours or overnight
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Instructions
- To make the coconut cream, open the can and with a spoon remove the cream, the thickest part, and put it in the bowl of a mixer or a bowl.
- The liquid, do not throw it away, use it later to make a smoothie or something else.
- Add the maple syrup and vanilla.
- Whisk vigorously or with a hand mixer until fluffy. If you have any leftover whipped cream, store it in a jar in the refrigerator.
Notes
- The can must be refrigerated at least 3 hours, overnight is best.
- Use full fat coconut milk only. Light won’t work.
- Save the leftover liquid for smoothies or soups.
- Store in the fridge up to 5 days. Whisk again before using.
- If it won’t whip, it wasn’t cold enough.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.