How to Make Non-Dairy Whipped Cream from Coconut Milk

Did you know that you can make a wonderful, creamy whipped cream using coconut milk? Yes, you can!
I have been dairy free for a while and have to admit, I missed having my whipped cream here and there. I was very excited when I had found out that we can easily make whipped cream by using coconut milk.

I do not recommend cow's milk dairy at all since dairy is not as good for us as we are told. Many many people have dairy sensitivities even though they might not be aware of this (skin issues, digestive issues, asthma can all be caused by consuming cow's milk products). Coconut is GOOD for you!

The good news? Coconut whipped cream is super simple to make. Just purchase a good quality coconut milk like Natural Value or Native Forest brand in a can. No worries, the cans are lined so there is no metal leaching from them into the coconut milk. These two are by far the best brands to use with Natural Value being my top pic.  (Stay away from Thai Kitchen brand. It will not work.)

Place the can into the refrigerator for a bit, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like you would whip heavy cream. It does taste coconutty so if you are not a coconut lover, this will not work for you. 

The coconut cream is naturally sweet, so I usually do not add any sweetener to it. However I find that adding a touch of pure vanilla extract makes is super delicious. You can also add some honey or pure maple syrup if you really want.

Here is what you need:

Coconut Milk Whipped Cream

  • One 15-ounce can full-fat coconut milk (Native Forest or Natural Value brand)
  • 1 tsp pure vanilla extract
  • stevia (10 drops or to taste) OR honey OR pure maple syrup to taste (optional)
  • Large bowl
  • Hand beaters or a stand mixer
  1. Place a can of coconut milk in the refrigerator and leave it there until well-chilled. Overnight is best.
  2. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes.
  3. When you open the can of coconut milk there will be a firm layer on top. Scoop out this firm layer coconut cream but stop as soon as you reach the water at the bottom of the can. Make sure you do not include anything BUT the solid cream. (You can use the leftover water in your smoothies.) 
  4. Place this cream in the bowl and turn your mixer or hand held beaters to high speed, and whip the coconut cream for 3 to 5 minutes. Whip until it becomes fluffy and light, with soft peaks.
  5. Mix in vanilla or a teaspoon of honey if using, while the beaters are still going.
I prefer  to place the bowl of whipped cream in the fridge for about 15-20 minutes and then beat it again right before serving it. ENJOY!

coconu whipped cream


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