This Coconut Whipped Cream is the perfect easy sub for regular whipped cream! With only 2 ingredients ā giving you a paleo/GAPS or keto option ā youāll be putting it on everything.
Just gimme a spoon.
Iāve always been a fan of whipping cream. On my cake, in my hot cocoa, on my smoothiesā¦ by the spoonful from a bowl. But dairy and I have never really gottenĀ along well, so (unless Iām cheating ā which I have been known to do) Iāve 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 Iām a huge coconut fan. And so Iāve 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 CakeĀ for a friendās baby shower, I had a revelation. Itās sooo much easier to get all that creamy goodness out of the can when itās refrigerated upside down!
Seriously.Ā
And so I knew I had to share this with yāall. No more tediously scooping off the cream from the top of the can, hoping not to get too much coconut water in your bowl.
Itās a game changer.
The options.
I love to sweeten my coconut whipped cream with honey. It gives it a light sweetness thatās not overpowering. If youāre doing keto, or just canāt handle honey, stevia works well, too! Iāve also used maple syrup, and itās 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. š
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, thatās not the only way to use it. Itās pretty much delicious anywhere youād 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 Iāve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links wonāt cost you anything extra. Thanks!
Coconut Whipping Cream
Free from grain, gluten, eggs, dairy, and refined sugar.
Ingredients
- 2 cans full fat coconut milk (I useĀ Thai Kitchen)
- 3-4 tablespoons honey (use 1/2 teaspoonĀ organic liquid steviaĀ for keto option)
- 1/2 teaspoon vanilla (I like to use my homemade stuff)
Instructions
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 ā UPSIDE DOWN.
The next day, place a non-plastic mixing bowl and hand beaters (I use my wonderfulĀ 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 (itās great in smoothies!).
Scoop out coconut cream and place into chilled bowl.
Beat cream with honey and vanilla until fluffy.
Use as desired.
Notes
For a chocolate version, add in a few tablespoons of cocoa powder and up the honey. Itās sooo yummyā¦
I really need to finally make some! So good!
Yes, you do! Haha. It’s sooo delicious! š
I make this alot; it’s SO much better than regular coolwhippy stuff. I haven’t used the honey though – I’ll have to try that next time!
~jules
I agree, Jules – SO much better. š
Confession: I eat coconut whipped cream by itself on a weekly basis. SO GOOD! Love that you added honey.
Haha. You’re in good company, don’t worry. š
This is great Raia! Such a special treat, especially for those who can’t have dairy.
Thanks, Emily!
Hi Raia,
I printed out your recipe and I will be using it. This sounds so easy & simple to make and a great alternative to Cool whip which is filled with many additives and toxic chemicals. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Glad to share, Marla! I’m loving this recipe, it really is simple and sooo tasty! š Thanks for pinning and tweeting!
I love coconut whipped cream as a special touch and this looks fantastic with a touch of honey!
Thank you, Jennifer! Honey is a delicious addition. š
Thanks for sharing at Let’s Get Real Friday Link Party. Ok, why haven’t I thought to do this. Thai Coconut milk is my go to for alternative for dairy. But I have never thought to whip just the cream part. Will be pinning.
š Thanks Karen! It is pretty wonderful!
Wow, what a great idea! And sounds so easy, too. I’m pinning for later! Thanks for linking up at You Link It, We Make It – Hope to see you back tomorrow!
Thanks for stopping by and pinning, April! Glad to share. š
This looks delicious! That’s so funny that such a simple change like storing in the fridge upside down could make such a difference. Thanks for sharing with us at Simply Natural Saturdays!
Glad to share, Britney! I love finding out little tricks like that! š
I love to try new yummy, healthy recipes so I am so delighted that you shared your healthy and delicious Honey Sweetened Coconut Whipped Cream with us at the Healthy Happy Green Natural Party! Iām Pinning and sharing this!
Glad to share, Deborah! I hope you get a chance to try it! š
Thank you for adding this delicious recipe to last week’s Tasty Tuesday, we had another great turn out! I have pinned your recipe to the Tasty Tuesday Pinterest board. I hope you’ll join us again this weekend.
Thanks for stopping by and pinning, Ashley! š
O.K. I did the upside down trick and it worked like a charm. I just had to come back and tell you. Thanks for sharing that, Raia.
Yay! I’m so glad, Barbara! Thanks for stopping back in and letting me know. š
You make your own coconut milk, how about your own coconut cream? Or is it best to buy coconut cream in the can?
I have tried making it myself a couple times, Linda. It works ok, but the texture is not a smooth and it doesn’t fluff up as much as store-bought. It works in a pinch for things like drinks and ice cream toppings, though. š
Sounds great! How long does it keep?
It keeps about a week in the fridge (covered), but I usually eat it with a spoon before then. Haha!
Have you tried other brands of coconut milk? I have recently tried a handful of different brands and the cream doesn’t separate from the water even after refrigerating for 12-24 hrs.
I have tried a couple different brands, and yes, some of them don’t separate. I mention in the recipe card that I usually use Thai Kitchen coconut milk. It consistently gives me the best results.