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How to Make Coconut Whipped Cream

Feb 11, 2020 | Recipes | 0 comments

By popular demand, I'm sharing my best tips and tricks for how to make coconut whipped cream today!

If you've ever tried to make dairy-free whipped cream with coconut milk, you likely know it can be a little bit tricky.

Coconut milk is the perfect healthy substitute for heavy whipping cream.  However, there are a few steps you need to follow to make sure it comes out light and fluffy instead of soggy and curdled.  Believe me, I've had both results!

One of my most important tips – the brand of coconut milk you choose matters!  This is because they vary in ingredients and fat content. Consequently, you can do everything right, but choose the wrong brand of coconut milk, and get less than perfect results.

In my experience, Thai Kitchen works the best.  I do not, however, recommend Trader Joe's coconut milk for this recipe. Check out my full list of coconut milks and which work best for coconut whipped cream below the recipe!

Most importantly, make sure to choose full fat coconut milk, whatever brand you choose.

How to Make Coconut Whipped Cream
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Method 1: Coconut Whipped Cream with a Hand Mixer

Ingredients

  • 1 can full fat Thai Kitchen coconut milk*
  • 1 tsp pure vanilla extract
  • 1 Tbsp sweetener (maple or honey)**

Instructions

  • Chill the coconut milk and your mixing bowl in the fridge for 24-48 hours.
  • Place the can, upside down, on the counter and remove the lid.
  • Scoop out the cream and set aside the liquid (try saving it for smoothies!)
  • Place the cream into your cold mixing bowl and blend using a hand mixer or stand mixer for 1-2 minutes, until light and fluffy.
  • Add 1 tsp vanilla and your sweetener of choice and blend until mixed.

Notes

*Don't be tempted to use light coconut milk or coconut milk from a carton - the fat is crucial here!
**You can substitute a few drops of liquid stevia here if desired

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Method 2: Coconut Whipped Cream with an iSi Whipped Cream Dispenser

Ingredients

  • 1 can full fat Thai Kitchen coconut milk*
  • 2-3 Tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 1 Tbsp maple or honey**

Instructions

  • Blend coconut milk with 2-3 Tbsp coconut oil (depending on fat content of coconut milk).
  • Add 1 tsp vanilla and 1 Tbsp sweetener of choice.
  • Place the mixture into the dispenser.
  • Refrigerate for at least 3-4 hours, shake well, and enjoy! Keep in your refrigerator for up to one week.

Notes

*Don't be tempted to use light coconut milk or coconut milk from a carton - the fat is crucial here!
**You can substitute a few drops of liquid stevia here if desired

Hand Mixer Versus iSi Dispenser

I'm actually sharing two methods with you today, one with a hand mixer and the other with an iSi whipped cream dispenser (my favorite method!) so you can choose whichever you prefer. 

If you use the iSi method, you do not need to chill and separate the coconut milk ahead of time. Instead, you add coconut oil to ensure the mixture has enough fat to result in a smooth, rich, whipped cream-like consistency.

Both methods result in delicious coconut whipped cream that is perfect on cherry moussebrownies, or even in your morning coffee to help you get out of bed on these cold winter mornings.  Or put it on some fruit from our top 5 lowest carb fruits list for a super easy low carb dessert!

And now for some more details and answers to any questions you may have about how to make coconut whipped cream.  Be sure to check out my video to see how I make coconut whipped cream in detail and please leave any other questions in the comments below!

Wondering how to make coconut whipped cream without curdling?

Above all, choose the right brand!

When it comes to how to make coconut whipped cream without a big curdled mess, the brand of coconut milk you use really is the #1 differentiator.

I've experimented a lot (someone had to do it!)  Check out the chart below to avoid the mishaps that come from using the wrong brand.

Most importantly, you need coconut milk with a lot of fat (no light coconut milk here please!)  Guar gum is also an essential ingredient.  

I usually recommend looking for products with as few ingredients as possible but the guar gum really helps the coconut whipped cream come together.

One more thing to be careful of – different brands list different serving sizes, usually ranging from 1/4 cup to 1/2 cup.  In other words, you can't just take a quick glance at the back of the can.  You need to do a little calculating to compare the grams of fat.  No worries though, I've done that for you in the chart below!

To sum it up, I like Thai Kitchen best for this recipe, but as long as you have high fat and guar gum, you should be fine.

What are the nutritional benefits of using coconut milk?

Coconut milk and heavy whipping cream are both full of fat, but there are actually a lot of nutritional differences between the two.

In addition to being full of healthy fats, coconut milk offers vitamins like iron, magnesium, potassium, and manganese.

Moreover, some scientists believe that the type of fat, medium chain fatty acids (MCTs), present in coconut milk benefits metabolism and weight loss.

To sum it up, both coconut milk and heavy whipping cream are full of fat, but not all fat is created equal.  The nutrients and MCTs make coconut milk a great choice, for both flavor and nutrition!

What makes this a Paleo whipped cream recipe?

Dairy is a no-go when following a strict Paleo diet, which would normally take whipped cream off the menu.  Refined sugar, another typical whipped cream ingredient, is also not permitted on Paleo.  However, this recipe takes away the need for both!  

Replacing heavy cream with coconut milk and sugar with honey or maple makes this a totally Paleo whipped cream.

Why is this a good Keto whipped cream recipe?

Using stevia makes this a perfect Keto whipped cream recipe.  Not only is it low in carbs, it is also packed with healthy fats.  93% of the calories from coconut milk actually come from fat.  In short, it's perfect for Keto!

And remember, adding sweetener is totally optional! I often make it sweetener-free and never notice the difference, so if you don't want to use stevia, you can still make delicious keto whipped cream.

How can I mix things up?

The most obvious way to vary this delicious dairy free dessert is by serving it on different things.  However, you can certainly mix up the flavors in the actual recipe too.

Almond extract in place of the vanilla will give a totally different flavor and would be delicious on berries.

A sprinkle of cinnamon would give this whipped cream a warm and spicy kick.

You can even experiment with making a chocolate coconut whipped cream!  Try adding just a tablespoon of cocoa powder (or cacao powder) to give your recipe a chocolaty flavor and a boost of antioxidants!

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