Coconut Whipped Cream

I’m usually skeptical when it comes to dairy-free substitutes that “taste just like the real thing.” Sure, many of them are quite good, but others are so far from the real thing that they’re total disappointments. When I first heard about coconut whipped cream, I was dubious. It sounded like a trick to me, perpetrated by health nuts who don’t understand how whipped cream should taste in the first place. Well friends, I’ll be the first to admit that coconut whipped cream has changed my world.

I’ve been experimenting with coconut whipped cream for a couple of years now (yes, seriously). Over time, I’ve learned a few tricks to get the best results. It begins with using pure, unsweetened coconut cream, which is thick and rich like actual cream. Cold coconut cream works best for this recipe, so refrigerate the can overnight before opening.

If you can’t find coconut cream, you can buy full fat (not light) coconut milk instead, which contains both the thick white coconut cream and water. If you’re going this route, you’ll need more than one can to get the full cup needed for this recipe. Refrigerate unopened cans overnight, then scoop out just the thick cream that separates and rises to the top (save the coconut water for other recipes or add it to smoothies). Some brands add extra ingredients to prevent the cream and water from separating, so look for a product without additives.

The rest of this recipe comes together like regular whipped cream. It works best if your bowl and beaters are cold to start. Add sweetener, a splash of vanilla and a pinch of salt. Whip until still peaks form and use it just like you’d use regular whipped cream. For example, you could add a dollop atop pumpkin pie or these healthy lattes.

Extra coconut whipped cream can be stored in the fridge. It’ll solidify over time, so simply give it another quick whip to get it light and fluffy again.

Coconut Whipped Cream
5 from 1 vote

Coconut Whipped Cream

Fluffy coconut whipped cream really does taste like the real thing, minus the dairy. Use it to top your healthy holiday treats and smoothies.

Course Dessert
Cuisine American
Keyword coconut whipped cream
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings, about 2 Tbsp. each
Calories 107 kcal
Author Kirsten Morningstar


  • 1 cup unsweetened coconut cream refrigerated overnight
  • Chilled mixing bowl and beaters
  • 1 Tbsp. raw honey or pure maple syrup
  • 1 pinch sea salt or Himalayan salt
  • ½ tsp. pure vanilla extract


  1. Carefully place only hard coconut cream in chilled mixing bowl. Discard liquid (or save for future use).
  2. Add honey, salt, and extract; beat with a mixer (or whisk) until stiff peaks form.

Recipe Notes

  • Make sure you are using pure, unsweetened coconut cream.
  • Coconut cream needs to be really cold to make this recipe work. It’s also good to refrigerate the bowl and beaters for an hour before using.
  • You can use leftover coconut cream liquid in smoothies
  • You can make this vegan by substituting maple syrup for honey.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Coconut Whipped Cream
Amount Per Serving (2 Tbsp.)
Calories 107 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 9g 45%
Sodium 37mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

 Coconut Whipped Cream Recipe

Photographs by Anguel Dimov and Brianne B of Evergreen Kitchen