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How To Coconut Whipped Cream

Coconut whipped cream is the perfect alternative to the classic whipped cream. Dairy free, it is a great option for those who are lactose intolerant or vegan.
With its delicious tropical flavours, it makes a delicious topping for absolutely any dessert or beverage. Coconut cream can be whipped up and served as is or with the addition of your favourite flavourings or sweetener.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 561 kcal


  • An electric or stand mixer (or balloon whisk).
  • A large bowl. Preferably metal or glass
  • Sifter for the powdered sugar (if using)


  • 1 x 400 ml / 13-ounce can coconut cream, chilled overnight see note 1
  • 1 Tablespoon / 15g powdered sugar (optional) See note 2
  • 1 teaspoon vanilla extract or seeds from 1 vanilla pod (optional) see note 3


  • Refrigerate the can of coconut cream overnight. With a properly chilled can of coconut cream, the cream and water will separate, with the cream rising to the top. It also helps solidify the cream making it possible to whip to a light fluffy texture. See note 4
  • Chill the bowl in the refrigerator for about 10 minutes before using.
  • Open the can and scoop out the solids into a cold glass or metal bowl
  • Pour out the remaining water and keep aside to use in your favourite smoothies.
  • Beat the solid cream on low speed for 5 minutes or until the chunks of coconut cream breakdown into smaller pieces.
  • Turn the speed to medium and continue whipping: If you notice any liquid separating from the coconut cream, drain it off. Depending on the brand of cream you are using, the coconut cream may look curdled as you beat but just keep whipping
  • As you beat the cream, it eventually blends into a smooth and creamy texture.
  • Add in any sweetener or flavouring at this stage if using. Continue to beat the cream until it forms soft peaks and has a smooth texture.
  • The whipped coconut cream does not hold well in heat so try to use it straight away or refrigerate in an airtight container for up to one week.


  1. Use only full fat canned coconut cream. Low fat or cartons of coconut milk will not whip up or work in this recipe.
  2. If you find that the coconut cream is too thick and stiff after adding your flavouring like cocoa powder or powdered sugar, you can always thin it down with a little of the reserved coconut water, a teaspoon at a time while blending. This helps to make it smooth and fluffy.
  3. Add any liquid sweetener or flavouring if using only after the cream has reached the desired whipped consistency.
  4. Chilling the coconut cream in the refrigerator overnight is a crucial step in creating the whipped cream. You will not be able to whip up a can of warm or room temperature coconut cream. Chilling the unopened can also ensures that milk separates and cream hardens.

Nutritional facts

1 cup/250ml: 561calories,53g total fat, 25g carbohydrates, 8g protein, 18g sugar,0mg cholesterol