Coconut Whipped Cream is a delicious alternative to traditional whipped cream. It is dairy-free, sugar-free and quick and easy to make. So simple you just need one can of coconut cream. Coconut cream offers a unique sweetness all on its own, so adding sweetener is really optional.

As the perfect swap for traditional whipped cream, Whipped Coconut Cream makes a wonderful topping for pudding, mousse, and pies, and as a Keto and Paleo cake frosting, when the cake is eaten right away.

A couple of things to know before getting ready to make Whipped Coconut Cream:

Your coconut milk must be well-chilled prior to making this recipe. An overnight chill minimum. I keep a can in my fridge, so I am always prepared if I want to make whipped cream.

Like with a dairy whipped cream, using an electric mixer to beat the coconut cream is recommended to achieve the fluffiest, prettiest, whippiest results. But, I find it’s really not mandatory. With a whisk (and elbow grease) you can easily make whipped cream without an electric mixer. Perfect for when you don’t want the extra mess and don’t have the extra time. I make it both ways, and only use my electric mixer when I want the final product to look its best!

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5 from 1 vote

Coconut Whipped Cream

Prep Time8 mins
Total Time3 hrs 8 mins
Course: Desserts
Servings: 6
Calories: 103kcal



  • Chill the can of coconut cream in the fridge overnight.
  • Chill the mixing bowl in the fridge, either your stand mixer bowl or a mixing bowl of choice, if using a hand-held mixer.
  • Remove the coconut cream from the fridge. Scoop the hardened layer of coconut cream into your chilled mixing bowl. Leave the liquid layer in the can, and set aside.
  • Using your stand mixer or hand-held mixer, whip the coconut cream on high for at least 2 minutes or until soft peaks form. It will have a light and fluffy texture.
  • Add in your sweetener and vanilla extract, then whip for another minute. The sweetener is optional, as the coconut cream is fairly sweet on its own.


You can whip the coconut cream with hand held whisk and some vigorous whisking. Follow the same process as whipping it with a mixer. This quick version may not look quite as professionally done, but it will be just as delicious and makes for very little cleanup.
Serve the Whipped Coconut Cream immediately, or store it in the fridge until ready to use.  It can be stored well for 4-5 days.  It will firm up when in the fridge.  Take it out about 20 minutes before use or just whisk it up a bit to soften.
You will not need to use the liquid portion of the can of coconut cream in this recipe. Definitely save it to use in other recipes. I like to add it to smoothies.


Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 6mg | Fiber: 1g | Sugar: 1g | Iron: 0mg