How to Make Whipped Cream from a Can of Coconut Milk

Food & Recipes

How to Make Whipped Cream from a Can of Coconut Milk

Have you ever wished for light, fluffy whipped cream with a dairy-free twist? Vegan, lactose-intolerant, or just eschewing heavy cream? saturated-fat and calorie-laden whipped cream? This is a game-changer.

This technique yields reliable peaks without any fancy gear. Over the years of testing recipes for my blog, I perfected them.

Why Choose Coconut Whipped Cream?

Coconut whipped cream stands out as an easy top note. It’s excellent with fruit, such as fresh berries, chocolate cake, or tropical pies.

And unlike dairy versions, it holds up to warm weather — perfect for summery desserts. It is even sweet naturally from the coconut solids.

Ingredients for Coconut Whipped Cream

Gather these pantry staples for about 2 cups of whipped cream:

  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 2–4 tablespoons powdered sugar (adjust for sweetness)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt (optional, enhances flavor)

No liquid sweeteners like maple syrup—they deflate the cream.

Essential Tools You’ll Need

Keep it simple for foolproof results:

  • Electric hand mixer or stand mixer
  • Chilled metal bowl (freeze for 15 minutes)
  • Fine-mesh strainer or spoon
  • Spatula for folding

Cold tools trap air better when whipping.

Step-by-Step: Chill the Coconut Milk

Success starts with preparation. Place an unopened can of coconut milk in the fridge for at least 12 hours. Overnight is best.

Why chill? The solid coconut cream separates from the liquid, forming a thick layer on top. Room temperature cans yield watery results.

Pro tip: Don’t shake the can before chilling; it mixes everything.

Scoop Out the Coconut Cream

Remove the chilled can from the fridge. Open it carefully without tilting.

Inside, you will see a solid white cream layer over coconut water. Scoop only the firm cream into your chilled bowl. Save or discard the liquid for smoothies.

Yield varies by brand. Aim for 3/4 to 1 cup of solids. Brands like Thai Kitchen or Native Forest perform consistently.

Whip to Perfection

Add powdered sugar, vanilla extract, and salt to the coconut cream.

Start mixing on low speed for 30 seconds to blend. Increase to medium-high and whip for 2–4 minutes.

Watch closely. It transforms from lumpy to smooth, then fluffy peaks form. Stop at soft peaks for dolloping. Continue to stiff peaks for piping.

Overwhipping leads to grainy butter. Scrape the sides often.

Flavor Variations to Try

Customize for your desserts:

  • Chocolate Coconut Whip: 2 tablespoons cocoa powder + extra sugar.
  • Berry Bliss: Fold in pureed strawberries post-whipping.
  • Spiced Version: 1/2 teaspoon cinnamon or cardamom.
  • Coffee Kick: 1 teaspoon instant espresso powder.

These tweaks elevate pies, pancakes, and fruit salads.

Storage and Stability Tips

Freshly whipped coconut cream lasts 2–3 days in an airtight container in the fridge.

It firms up when cold, so let it sit at room temperature for 10 minutes before serving. It also freezes well in dollops for up to a month. Thaw overnight. Store away from strong odors such as onions.

Common Mistakes and Fixes

Pitfalls happen, but here is how to avoid them:

Struggling with separation? Use only full-fat cans. Check the labels for at least 60% fat.

Not whipping up? Ensure everything is ice-cold. Warm cream deflates instantly.

Grainy texture? Blend in a teaspoon of coconut oil and rewhip briefly.

Oily results? Strain excess liquid from the cream before whipping.

I have tested these fixes in my kitchen countless times.

Perfect Pairings for Your Whipped Cream

Elevate treats:

  • Spoon over grilled pineapple for a tropical pavlova.
  • Layer in vegan trifles with ladyfingers and fruit compote.
  • Top pumpkin pie for a dairy-free holiday win.
  • Swirl into hot cocoa for creamy indulgence.

Nutrition Snapshot (Per 2 Tbsp Serving)

Light and satisfying: 50 calories, 5g fat (mostly healthy MCTs), 1g carbs, 0g protein. Naturally gluten-free and paleo-friendly.

Boost nutrition by whipping with a touch of Greek yogurt alternative.

FAQs

Can I use coconut cream instead of milk?
Yes, canned coconut cream whips faster and yields more volume—chill and follow the same steps.

Why won’t my coconut cream whip properly?
Likely not full-fat or not sufficiently chilled; use quality brands and refrigerate for 12+ hours.

How long does coconut whipped cream last?
Up to 3 days in the fridge; it firms when cold but softens at room temperature.

Is coconut whipped cream sweet enough?
Powdered sugar adds perfect sweetness; taste and adjust before stiff peaks form.

Can I pipe coconut whipped cream?
Absolutely—whip to stiff peaks and use a piping bag for flawless decorations.