Creamy 2-Ingredient Coconut Whipped Cream
You only need a can of full-fat coconut cream and a little powdered sugar to make this fluffy, dairy-free whipped cream. It comes together in minutes and holds its shape better than the real thing.
Why This Coconut Whipped Cream Works
Coconut cream whips into stiff, glossy peaks because of its high fat content, no stabilizer needed. The result is rich and smooth, with a clean coconut flavor that reads as lightly sweet rather than tropical.
Powdered sugar dissolves instantly and adds just enough sweetness without any gritty texture. I use this on everything from morning oatmeal to holiday pies and it never deflates the way some homemade whipped creams do.
Ingredients
- 1 (13.5 oz) can full-fat coconut cream, refrigerated overnight: use a brand with no guar gum if possible, but any full-fat can will work
- 2 tbsp powdered sugar, sifted: sifting prevents lumps, but you can skip it if you sift directly over the bowl
- ½ tsp vanilla extract (optional): a splash rounds out the flavor without overpowering the coconut
Variations / Substitutions
- Liquid sweetener: swap the powdered sugar for 1 tbsp maple syrup or agave and whip it in. The cream will be a touch softer but still hold soft peaks
- Chocolate version: sift 1 tbsp cocoa powder in with the powdered sugar for a light cocoa whip
- Citrus lift: add ¼ tsp lemon or orange zest along with the vanilla for a bright, fresh finish
- No sweetener: leave the sugar out and whip the cream as a savory topping for curries or soups
Creamy Coconut Cream Pie Bars are a perfect match if you’re wondering what to serve this whipped cream with.
How To Make Coconut Whipped Cream
Step 1: Separate the Coconut Cream
Turn the chilled can upside down, open it from the bottom, and pour off any clear liquid (save it for smoothies later). Scoop the thick, hardened cream into a mixing bowl. You should get about 1 cup of solid cream; if your can was not cold enough and the cream is still soft, pop it in the freezer for 10 minutes before moving on.
Step 2: Whip the Cream
Add the 2 tbsp powdered sugar and the vanilla if you are using it. Beat with a hand mixer on medium speed for 1 to 2 minutes, scraping the bowl once. The cream will go from a dense, glossy lump to a soft, cloud-like texture with stiff peaks that stand up when you lift the beaters. Watch it closely after the first minute because it can turn grainy if you over-beat it.
Step 3: Spoon and Serve
Spoon the whipped cream into a bowl or dollop it straight onto whatever you are serving. It holds its shape well at room temperature for about 30 minutes, so you can set it out a little before dessert and it will still look fluffy and fresh.
Tips for Perfect Coconut Whipped Cream
- Chill the can overnight and do not shake it. Any movement mixes the fat back into the liquid and you will get less solid cream to work with.
- If the cream splits or looks curdled, you have beaten it too long. Stir in 1 tbsp of the reserved coconut liquid to bring it back to a smooth, silky texture.
- This whipped cream sweetens gently with 2 tbsp of sugar. Add up to 1 tbsp more for a sweeter finish, but sift it first so it dissolves quickly.
- It firms up slightly in the fridge. If you make it ahead, give it a quick whisk before serving.
Scale it for a larger batch:
| Number of cans | Powdered sugar | Vanilla (optional) | Yield (approx) |
|---|---|---|---|
| 1 can | 2 tbsp | ½ tsp | 1 cup |
| 2 cans | ¼ cup | 1 tsp | 2 cups |
| 3 cans | 6 tbsp | 1½ tsp | 3 cups |
Storing Leftover Coconut Whipped Cream
- Refrigerate: Keep in an airtight container for up to 4 days. The cream may separate some liquid; drain it off and stir the rest before using.
- Reheating: No reheating needed. Serve it cold.
What To Serve With Coconut Whipped Cream
A generous dollop on a bowl of warm apple crisp cools the fruit and melts just slightly at the edges. Stack it between layers of chocolate cake for a filling that is lighter than buttercream. Spoon it over a mug of hot cocoa for a thick, creamy top that slowly sinks into the drink.
Frequently Asked Questions
Can I use coconut milk instead of coconut cream?
No, regular coconut milk has too much water and will not whip into stiff peaks. You need full-fat coconut cream with at least 20% fat.
My whipped cream turned out lumpy and grainy. What went wrong?
You over-mixed it. Next time, stop as soon as the cream holds a peak. To rescue a grainy batch, stir in a little of the reserved coconut liquid until it smooths out.
Do I have to use an electric mixer?
A mixer makes the job fast and reliable, but you can whip it with a whisk and some muscle. Expect to whisk for 4 to 5 minutes by hand.
Is this stable enough to pipe?
Yes, it holds its shape well. Chill the whipped cream for 10 minutes after making it, then spoon it into a piping bag fitted with a star tip.
Coconut Whipped Cream Recipe
Ingredients
Method
- Open the chilled can from the bottom, drain the liquid, and scoop the solid cream into a mixing bowl.
- Add the powdered sugar and vanilla, then beat with a hand mixer on medium speed until stiff peaks form, about 1 to 2 minutes.
- Spoon into a serving bowl or dollop directly onto your dessert.
Notes
