Blueberry Whipped Coconut Cream

This dairy-free Blueberry Whipped Coconut Cream is made with unsweetened coconut cream, sweetened with maple syrup and flavored with freeze-dried blueberries.  The whipped cream is light, fluffy, and a healthier vegan option!  

Whipped coconut cream with blueberries in a bowl

RECIPE AND POST UPDATED March 2020

Healthier Blueberry Whipped Cream

Vegan and refined sugar-free.  Is it possible that this still tastes good?  The answer is yes!  This Blueberry Whipped Coconut Cream is a dreamy dessert that is full of flavor and creamy texture.  

I prefer whipped coconut cream over dairy whipped cream.  I think it is thicker, creamier and holds flavor better.  If you haven’t been introduced to my other whipped coconut cream recipes, be sure to check them out. 

Blueberry coconut cream in a bowl

What Is Whipped Coconut Cream

Whipped coconut cream starts with a can of unsweetened coconut milk, or unsweetened coconut cream.  What’s the difference you ask?  In all of my testing, the only difference I can find is that the can of coconut cream may have more coconut solids in it.  However, it may not be a readily available as coconut milk.

So, for the sake of this recipe (and any other’s to follow), I use unsweetened canned coconut milk.

What happens is the coconut solids and liquid separate from each other in the can.  And this process is aided when you refrigerate the can of coconut milk.  I actually always have 2 or 3 cans in the fridge at all times.

To make the whipped coconut cream, we only use the solids from the can of coconut milk.  From there, the process is similar to regular whipped cream in that you beat it with a hand held mixer until you get fluffy peaks.  

But, is there a difference between whipped coconut cream and regular whipped cream?

Yes.  A few things:

  • Whipped coconut milk is vegan*
  • Taste – I do not find whipped coconut cream to taste like coconut.  However, I cannot say for certain every palate will be the same.
  • Texture – I find regular whipped cream can leave a residue on the palate.  Likely from the fat content.  Conversely, some may not find whipped coconut milk to be as rich as its dairy counterpart.
  • Whipped coconut milk has less fat/calories* 
  • Whipped coconut milk has more carbs* 

*All of this can change depending on what you may add to the whipped cream to flavor and/or sweeten it.  Source

Bowl of blueberry whipped cream

Vegan Whipped Cream

Because the base of this Blueberry Whipped Coconut Cream starts with a can of unsweetened coconut milk, we have a truly vegan dessert.  As the name implies, coconut milk does bear similarities to dairy milk.  It is creamy, white (obvi 🙂 ), is delicious in coffee or poured over cereal.  And best of all, it is a delicious dairy-free option.

Of course, all of this can change depending on what you put in the whipped coconut cream to sweeten and flavor it.  Honey will no longer make it vegan.  And chocolate chips most likely will take it from being vegan and refined-sugar free.

However, for this recipe, we use maple syrup as the sweetener and freeze-dried blueberries as the flavor.

What are the best brands for unsweetened coconut milk?

The answer to this question is going to be purely subjective.  Not to mention, not every can of the same brand will turn out identical.  I have opened 3 cans of the same brand and all have had different levels of how solid the coconut was.  And how much solid to liquid ratio there was.  That said, I make no guarantees or promises to how your cans of coconut milk will turn out.

Coconut Milk Brands I Recommend To Make Whipped Coconut Cream

Good and Gather

  • Where to buy: Target
  • Description:  
    • It whips up nicely, is thick and creamy, and I successfully use it to make Butter Free Frosting and Whipped Coconut Cream.
  • Pros:
    • Does not have a strong coconut flavor, includes guar gum which acts as a stabilizer, and the coconut solids are smooth and creamy.
  • Cons:
    • It can be hit or miss on how much coconut solid you are able to get from can to can.

Thai Kitchen

  • Where to buy:  Walmart or Amazon
  • Description:  
    • This used to be my go-to, but it has become harder to find. It whips light and fluffy and I had success making Butter Free Frosting and Whipped Coconut Cream.
  • Pros:
    • Does not have a strong coconut flavor and includes guar gum which acts as a stabilizer.  
  • Cons:
    • Some may find the texture chalky. But I find this unnoticeable when whipped into frosting or whipped cream.

Native Forest Organic Coconut Cream

  • Where to buy: Whole Foods
  • Description:
    • It whips nicely and works to make Butter Free Frosting and Whipped Coconut Cream – if you don’t mind a pronounced coconut flavor.
    • I use it in a pinch to make whipped coconut cream.
  • Pros:
    • Comes in smaller 5.4ounce cans.
    • Includes guar gum which acts as a stabilizer.
  • Cons:
    • Has a pronounced coconut flavor.

Disclaimer: This information is purely subjective and my own opinion based on testing the product. Others may have different experiences. Additionally, I find canned coconut milk is not consistent from can to can. Ratio of coconut solids and liquid can vary.

Top of a bowl of blueberry whipped coconut cream

Tips For Making Blueberry Whipped Coconut Cream

  • Refrigerate the can of coconut milk overnight – Whatever brand you choose, you are more likely to get good separation of solids and liquid when it is cold.
  • Do not shake the can – This defeats the purpose of using only the coconut solids from the can.
  • Sweeten as you like – I am a big maple syrup advocate because it is lower on the glycemic index.  I have used honey and even powdered sugar.
  • Use freeze-dried fruit – The recipe calls for freeze-dried blueberries.  Because there is no moisture in the fruit, your whipped cream will whip up fluffier. 
  • Grind the freeze-dried fruit to powder – I have used my food processor and blender to grind the fruit.  It only takes a few seconds.
  • Refrigerate the whipped cream – The topping will set up even more when it is refrigerated.
Whipped coconut cream with blueberries in a bowl
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Blueberry Whipped Coconut Cream

This Blueberry Whipped Coconut Cream is made with unsweetened coconut cream, sweetened with maple syrup and flavored with freeze-dried blueberries.   The whipped cream is vegan, refined sugar-free, dairy-free, and totally delicious!
Prep10 mins
Total10 mins
Servings: 1 Cup (approximately)
Author: Erin | Butter and Bliss

Ingredients

Instructions

  • Refrigerate the unopened can of coconut milk overnight.
  • For best results, and cool, creamy whipped cream, place a small mixing bowl in the freezer for 20 – 30 minutes before you begin to make the whipped cream.
  • Open the can of coconut milk, being careful not to shake it! The coconut cream solids will be at the top of the can. Scoop out the coconut solids into your chilled mixing bowl.
  • Add the blueberry powder and maple syrup. Beat the mixture with a handheld mixer – start on low speed to break up the coconut milk solids and incorporate the syrup. If the mixture is still too thick and the coconut solid is not breaking down, add some of the coconut milk liquid from the can, one teaspoon at a time.  Then turn to high speed and beat until soft peaks form – about 3-5 minutes. 
  • Add additional maple syrup as needed to sweeten to taste. Save the remaining coconut milk liquid for another use – like a smoothie!

Notes

  • Coconut milk brand – Recommendations are in the Blog Post.
  • Refrigerate the can of coconut milk overnight – Whatever brand you choose, you are more likely to get good separation of solids and liquid when it is cold.
  • Do not shake the can – This defeats the purpose of using only the coconut solids from the can.
  • Sweeten as you like – I am a big maple syrup advocate because it is lower on the glycemic index.  I have used honey and even powdered sugar.
  • Use freeze-dried fruit – The recipe calls for freeze-dried blueberries.  Because there is no moisture in the fruit, your whipped cream will whip up fluffier. 
  • Grind the freeze-dried fruit to powder – I have used my food processor and blender to grind the fruit.  It only takes a few seconds.
  • Refrigerate the whipped cream – The topping will set up even more when it is refrigerated.
  • No ‘Lite’ – I do not recommend ‘lite’ coconut milk or cream as it does not whip. 
  • No ‘Cream of Coconut’ – This is what is typically used for Pina Coladas.  There is a lot of sugar in it, and it probably won’t whip. 
Course: Dessert
Cuisine: American
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