This Strawberry Whipped Coconut Cream is a delicious alternative to dairy whipped cream! The whipped coconut cream is easy to make, healthy, vegan, and refined sugar-free. Unsweetened canned coconut milk is whipped with fresh strawberry puree for a light and fluffy dessert topping!
Dairy-Free Strawberry Whipped Cream
I scream, you scream, we all scream for whipped cream! I know – it is supposed to be ice cream, but I assure you after you try whipped coconut cream, you may be screaming for it on a daily basis.
This Strawberry Whipped Coconut Cream is smooth and creamy, and a delicious alternative to dairy whipped cream. And it is just as easy to make.
How To Make Whipped Coconut Cream
Depending on the flavor of whipped topping you want, you only need a few ingredients.
- A can of unsweetened coconut milk – the coconut solids separate from the coconut liquid in the can. We are only using the coconut solids – this is what gets whipped up into a fluffy whipped cream.
- Sweetener of choice – I like to keep my whipped coconut cream vegan and use maple syrup. Though, feel free to substitute any sweetener you prefer. Honey would be a delicious option!
- Fresh fruit puree – In this case, we are using strawberry, but you can use any fruit flavor. You will just want to monitor how much you add as too much liquid will make the whipped cream runny.
How To Use Canned Coconut Milk
When I opened my first can of coconut milk, I had no idea what to expect. To my surprise, I discovered lovely solid coconut with a faint, but delicious perfect coconut flavor.
The other beauty of this ingredient is the liquid that you don’t use to make the whipped cream can be added to your smoothies. I store the leftovers in a Tupperware in the refrigerator for up to a week – if it lasts that long.
- Refrigerate the can of coconut milk overnight. This will separate the coconut solids from the liquid.
- Just as you would with a dairy whipped cream, chill your mixing bowl for about 20 minutes before using to get a cool, creamy mixture.
- To make it sweet, all you need is a tablespoon of maple syrup. This also makes the whipped cream vegan!
Canned Coconut Milk brands I recommend:
- Good & Gather – Target – I find this brand whips up beautifully and usually the brand I use for my Whipped Coconut Cream recipes. The coconut solids are creamy and it is also my go-to when I want creamy coconut milk in baking or drinks. It can be hit or miss how much coconut solid is in the can.
- Native Forest Organic Coconut Milk Whole Foods, Thrive Market and Coconut Cream Whole Foods – This brand is my second go-to. I have had luck with good solid and liquid separation. To make whipped cream, I recommend the coconut cream. And it is smooth, creamy, and there is no guar-gum added!
- Thai Kitchen – Grocery – This used to be my go-to, but it seems harder and harder to find. Some may find it is chalky, but I have had great success in whipping it to a fluffy whipped cream.
- 365 Organic Coconut Milk – Whole Foods – I’d put this as a mix of Simply Balanced and Thai Kitchen.
Fruit Flavored Whipped Coconut Cream
As I was preparing to make the original Vanilla Whipped Coconut Cream, I was eyeballing the beautiful strawberries I had leftover from another recipe, wondering what I was going to do with them.
So of course, let’s kick this whipped cream up a notch and add a fruit puree to it. Does that mean you can eat it for breakfast? Sure you can – there is no judgment here. But honestly, with just coconut cream, a little maple syrup, and fruit, there is no reason why you couldn’t … Just please be sure to also get some protein in there somewhere. 🙂
An option to fruit puree is freeze-dried fruit. And this is what I use in the Blueberry Whipped Coconut Cream. Freeze-dried fruit is an excellent option as the fruit flavor is intensified in the dried fruit. It just needs to be ground into a powder to use in the whipped cream.
Tips For Making Strawberry Whipped Coconut Cream
Making the whipped coconut cream is no different from making a dairy whipped cream. Chilling and mixing = thick, creamy, fluffy topping.
- Chill your mixing bowl for 20 – 30 minutes before getting started.
- Refrigerate the can of coconut milk overnight.
- I use a hand mixer for this recipe – it gives you more control as you mix. You will have chunks that you will need to work out with the hand mixer.
- Add a couple of teaspoons of the reserved coconut milk liquid to help break up the coconut solids. The maple syrup will help as well. Just be cautious to not add too much. Also keep in mind that with this recipe, you are adding a fruit puree.
- Any fruit puree will work. Use a flavor you like or that will pair well with what the whipped cream is going to top.
- If you are making your own fruit puree (see Instructions), do not over blend the fruit. Blend just enough so no chunks remain – you want to puree to be thick so it keeps the whipped cream thick.
You can use this whipped cream as a topping for just about anything – cakes, pies, cookies, brownies, oatmeal, pancakes, french toast, Chia Pudding, or simply just on top of a spoon!
Creamy Strawberry Whipped Coconut Cream
- 1 can (13.5 ounce) unsweetened canned coconut milk or cream (recommendations in the Blog Post)
- 1 tablespoon pure maple syrup
- 1/4 cup strawberry puree (see Notes)
- Using a blender or a food processor with the blade attachment, blend 1 cup of fresh or frozen strawberries until smooth. Place in the refrigerator until ready to use.
Whipped Coconut Cream
- 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 maple syrup and beat the mixture with a hand mixer – start on low speed to break up the coconut milk solids and incorporate the syrup. Then turn to high speed until soft peaks form – about 3-5 minutes.
- Add 2 tablespoons of the strawberry puree and mix into the whipped cream on medium speed until it is blended – about 1 minute. You can add the additional puree based on your taste. Depending on how much coconut solid you were able to get from your can, you can add all of the puree without making the whipped cream runny.
- Add additional maple syrup as needed to sweeten to taste. Save the remaining coconut milk liquid for another use – like a smoothie!
- Store the whipped coconut cream covered with plastic wrap or Tupperware in the refrigerator for up to 1 week.
- Strawberry puree – The amount of puree you add will be based on how much coconut solid you get from the can. The amount of puree in this recipe is based on having at least 3/4 of the can being coconut solids.
- 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.
- 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.