How To Make Coconut Cream Whipped Cream

You can make coconut cream whipped cream by chilling a can of full-fat coconut cream overnight, then whipping only the thick, solid cream with a sweetener and a bit of vanilla until light and fluffy.
 
It’s one of the easiest dairy-free swaps out there, and once you know how to make coconut cream whipped cream, you’ll wonder why you ever bought the tub kind.
 
The process is simple, but a few small details make the difference between a glossy cloud and a soupy mess.
 
In this post, we’ll look at how to make coconut cream whipped cream, the tricks that help it whip up properly, the ways to fix it if it doesn’t, and how to store it so it stays fluffy.
 
Let’s get into it.
 

How to Make Coconut Cream Whipped Cream

Here’s how to make whipped cream from coconut cream, step by step:
 

1. Chill the Can Overnight

The number one rule for making coconut cream whipped cream is to chill your can of coconut cream for at least 12 hours, ideally overnight in the fridge.
 
Why?
 
Because the cream and water in the can separate once it’s cold, and that separation is exactly what you need.
 
The solid cream rises to the top, leaving the watery coconut liquid at the bottom, and only the solid part will whip.
 
Pop a can in the back of your fridge a day ahead and you’re already winning.
 

2. Scoop Out the Solid Cream

Once the can is properly chilled, open it and scoop out the thick, solid coconut cream, leaving the liquid behind.
 
You can save that liquid for smoothies or curries, so nothing goes to waste.
 
Don’t shake the can before opening it, because mixing the layers back together will make your coconut cream whipped cream impossible to whip.
 
If your kitchen is warm, chill your mixing bowl in the freezer for 10 minutes first, just like you would for regular whipped cream.
 

3. Whip the Cream Until Light and Fluffy

Add the solid coconut cream to a chilled bowl and whip it with a hand mixer or stand mixer on medium-high speed.
 
After about 3 to 5 minutes, it will loosen, smooth out, and start to look like whipped cream.
 

4. Sweeten and Flavor It

When soft peaks start forming, add your sweetener, a splash of vanilla extract, and a tiny pinch of salt.
 
Maple syrup, powdered sugar, or honey all work well, and you only need a tablespoon or two, so taste as you go.
 
Also, keep in mind that coconut cream is naturally sweet, so adjust gradually rather than dumping it all in at once.
 
Whip for another minute until you get the fluffy texture you’re after.
 

Tips for Perfect Coconut Cream Whipped Cream

Knowing how to make whipped cream from coconut cream is one thing, but getting it perfectly fluffy comes down to a few handy tips:
 

1. Prevent Separation with a Little Starch

Coconut cream can separate again once it saturates, so adding a small amount of tapioca starch or arrowroot powder helps it hold up.
 
If you’re skipping starch, just keep the whipped cream cold and serve it soon after whipping.
 

2. Add Flavor Without Sugar

For a sugar-free version of coconut cream whipped cream, use a few drops of liquid stevia or monk fruit sweetener instead of sugar.
 
Organic powdered sugar is the most reliable sweetener, though, because it dissolves evenly and helps the cream hold its shape.
 
Powdered sugar also contains a little cornstarch, an extra safeguard for structure.
 

3. Avoid Over-Whipping

Coconut cream is more delicate than dairy cream, so stop whipping as soon as it looks fluffy.
 
If you keep going, it can turn grainy or split, and no one wants a gritty topping on their pie.
 

4. Pick Full-Fat Coconut Cream

The one ingredient that can’t be fixed is a can with too little fat.
 
Always choose full-fat coconut cream, not the lighter coconut milk, which often lacks enough fat content to whip properly.
 
Guar gum in the can can also help with structure, but it’s not essential if you have a rich, full-fat product.
 
A chilled bowl, cold cream, and a good mixer are the only equipment you really need, by the way.
 

What to Do If Your Coconut Cream Won’t Whip

Sometimes even the best efforts fail, and you end up with a watery, separated mess, but you don’t have to throw it out:
 

1. Check the Temperature

The most common culprit is cream that’s too warm, so chill the bowl, the beaters, and the cream in the fridge for 15 to 30 minutes and try again.
 
Most cans that won’t whip will come together once they’re properly cold.
 

2. Use the Stiff-Peak Trick

Some cans just don’t get stiff peaks no matter how long you whip, so add a tablespoon of tapioca starch or a spoonful of powdered sugar and keep mixing.
 
If it’s still loose, add another spoonful and whip again.
 

3. Turn It Into a Whipped Sauce

If it still won’t hold its shape, don’t panic and just serve it as a whipped sauce over berries and pancakes, because a looser coconut cream whipped cream still tastes delicious.
 

4. Know When to Start Over

Occasionally a can is simply a dud with too much water, so it’s best to just open a fresh can, and this time double-check that it’s full-fat and well-chilled before you whip.
 

So, How Do You Make Coconut Cream Whipped Cream?

To make coconut cream whipped cream, you chill a can of full-fat coconut cream overnight, scoop out the solid cream, and whip it with a sweetener of your choice and a little vanilla until light and fluffy.
 
How to make coconut cream whipped cream really comes down to cold cream, a small amount of patience, and the right fat content.
 
Remember to avoid over-whipping, add a little starch if it needs more structure, and store any leftovers in an airtight container in the fridge, and it’ll stay fluffy for a few days once it’s sealed tight.
 
Once you’ve mastered coconut cream whipped cream, you’ll be dolloping it on everything you can think of.