This Coconut Whipping Cream is the perfect easy sub for regular whipping cream! With only 2 ingredients – giving you a paleo/GAPS or keto option – you’ll be putting it on everything.
Just gimme a spoon.
I’ve always been a fan of whipping cream. On my cake, in my hot cocoa, on my smoothies… by the spoonful from a bowl. But dairy and I have never really gotten along well, so (unless I’m cheating – which I have been known to do) I’ve been trying out other options.
A quick search of the old world-wide web shows that coconut whipping cream is by far the most popular dairy-free sub out there, and thankfully I’m a huge coconut fan. And so I’ve been whipping up the cream from canned coconut milk for a few years now whenever I need a dairy-free frosting.
Coconut Whipped Cream.
Then last month while putting together a delicious gluten-free and dairy-free Hummingbird Cake for a friend’s baby shower, I had a revelation. It’s sooo much easier to get all that creamy goodness out of the can when it’s refrigerated upside down!
And so I knew I had to share this with y’all. No more tediously scooping off the cream from the top of the can, hoping not to get too much coconut water in your bowl.
It’s a game changer.
I love to sweeten my coconut whipped cream with honey. It gives it a light sweetness that’s not overpowering. If you’re doing keto, or just can’t handle honey, stevia works well, too! I’ve also used maple syrup, and it’s delicious. You can feel free to leave out the vanilla, if you want. I love adding it in, though.
Ready to give it a try? Go ahead, grab your coconut milk and stick it in your fridge upside down for a night. 😉
Tasty places to use coconut whipped cream.
While I really actually do sit there and eat my coconut whipped cream from the bowl with a spoon, that’s not the only way to use it. It’s pretty much delicious anywhere you’d use regular whipped cream. Here are some of my favorite things to put it on top of:
- 3-Ingredient GAPS Angel Food Cake (keto option)
- Grain-Free New York Style Cheesecake
- Real Food Instant Pot Hot Cocoa
- Sourdough Almond Flour Waffles
- Eggnog Chia Pudding
- Honey Orange Pumpkin Pie in the Instant Pot
- Gingerbread Spiced Mocha Latte
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Coconut Whipping Cream
Free from grain, gluten, eggs, dairy, and refined sugar.
- 2 cans full fat coconut milk (I use Thai Kitchen)
- 3-4 tablespoons honey (use 1/2 teaspoon organic liquid stevia for keto option)
- 1/2 teaspoon vanilla (I like to use my homemade stuff)
The night before you want to make the whipped cream (or at least 8 hours before), stick the cans of coconut milk in the fridge upside down. I repeat – UPSIDE DOWN.
The next day, place a non-plastic mixing bowl and hand beaters (I use my wonderful Kitchen Aid hand mixer) in the freezer. Let chill for about 1/2 hour.
Remove the coconut milk from the fridge and open the bottom of the can (which will be on top).
Pour out coconut water into a separate bowl or jar and set aside for another use (it’s great in smoothies!).
Scoop out coconut cream and place into chilled bowl.
Beat cream with honey and vanilla until fluffy.
Use as desired.
For a chocolate version, add in a few tablespoons of cocoa powder and up the honey. Yum…