This Vanilla Whipped Coconut Cream recipe is a healthier, dairy-free, vegan, and refined sugar-free topping. Made with canned coconut milk, the whipped cream is fluffy, creamy, and perfectly flavored with vanilla.
Coconut Milk Whipped Cream
Aside from the fact that this Vanilla Whipped Coconut Cream recipe is on the healthier side, there are three main reasons why I make this vs. dairy whipped cream:
- Thick – I find whipped coconut cream to be thicker than dairy whipped cream. It’s likely because you start with thick coconut solids. In contrast, dairy whipped cream gets its volume by merely whipping air into it.
- Creamy – Because we start with a creamy solid, the result stays creamy.
- Stays Thick and Creamy – Whipped coconut cream holds its shape days after whipping it. Whereas, dairy whipped cream may start to ‘weep’ and loosen after a few hours.
- It Can Be Flavored – My whipped strawberry coconut whipped cream and blueberry coconut whipped cream are examples of this. Both are flavored with freeze-dried fruit powder – which is great because the fruit powder does not impart unnecessary moisture into the dairy-free whipped cream.
What is Coconut Cream
Yes, this fluffy goodness starts as solid – kind of like butter. The coconut cream comes from a can of unsweetened coconut milk (or coconut cream – I have found both works well).
The solids from the coconut separate from the liquid in the can and rise to the top. This is the part you scoop out and whip up. If you are in the store and you see cans of unsweetened coconut milk AND unsweetened coconut cream, both work.
I honestly have not found a real difference between the two. The can of coconut cream may have a little more coconut solid, but it is still solid on top with liquid on the bottom.
What Kind of Coconut Milk to Use to Make Dairy-Free Whipped Cream
There are 3 key things to keep in mind when purchasing coconut milk to make whipped cream from a can of coconut milk or cream:
- Canned Coconut Milk or Coconut Cream – Either will work. Do not use a carton of coconut milk – it will not work. We need coconut solids that only come in a can of coconut milk.
- Unsweetened Coconut Milk – You will see cans of Cream of Coconut. This product is typically used to make Pina Coladas, and I have also seen it in coconut cake recipes. This can of coconut milk is heavily sweetened and will likely not whip up.
- Guar Gum – The cans of coconut cream should contain guar gum to whip smooth and creamy. Guar gum is a thickener and stabilizer, which is great for making whipped cream, and even my butter-free vanilla frosting. I have tested cans of coconut cream without guar gum and found them to be chalky, and not as smooth, and they didn’t whip as fluffy.
Tips For Making Vanilla Whipped Coconut Cream
- Refrigerate the can of coconut milk overnight – Whatever brand you choose, you are likely to get a good separation of solids and liquids when cold.
- Use coconut milk with guar gum – Guar gum acts as a stabilizer in a can of coconut milk, which I find helps the coconut to whip up creamier and thicker.
- Do not shake the can – We only use the coconut solids from the can. Shaking the can defeats the purpose.
- Use a stand mixer – A hand mixer will work, but I like to make my life easy and let my stand mixer do the work!
- 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 more when refrigerated.
- No ‘Lite’ – I do not recommend ‘lite’ coconut milk or cream as it does not whip.
Maple Syrup as a Whipped Cream Sweetener
I use pure maple syrup to sweeten the dairy-free whipped cream. Which makes this recipe dairy-free and refined sugar-free! It adds another flavor layer to the vanilla.
You can also control the amount of sweetness with the maple syrup. Sometimes I use one tablespoon, other times I use two. It depends on your taste and what this fluffy wonder will be topping.
The maple syrup also acts as the liquid if you need to loosen the coconut solids to whip (some brands of coconut milk are a little thicker than others).
Recipe FAQ
A few ideas come to mind: 1. Too much coconut liquid was added to the solids. Refrigerate the can of coconut milk overnight to avoid this. 2. It needs longer to whip. Part of the fluffy whipped cream is achieved when incorporating air and it may need a couple more minutes to whip. 3. The brand of coconut milk or cream is just not ideal for making whipped coconut cream. I have experienced this – especially with brands that do not contain guar gum.
No. Cream of coconut is sweetened and contains other added ingredients. It probably won’t whip. Keep it to make Pina Coladas!
Powdered sugar will help to thicken the dairy-free whipped cream. Because it contains cornstarch and an absorbent dry ingredient, naturally it will help thicken the whipped topping.
Keep it covered and refrigerated for up to 1 week, maybe longer. It will thicken more in the refrigerator, so when ready to serve, give it a good mix first.
Vanilla Whipped Coconut Cream
Equipment
Ingredients
- 1 can (13.5 ounce) unsweetened canned coconut milk or cream, full fat
- 1 tablespoon pure maple syrup (or any sweetener)
- 1 teaspoon vanilla extract
Instructions
- Refrigerate the unopened can of coconut milk overnight.
- For best results – Place a small mixing bowl in the freezer for 10 to 20 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.1 can (13.5 ounce) unsweetened canned coconut milk or cream, full fat
- Add the maple syrup and vanilla extract. Use a hand mixer (or stand mixer) fitted with the whisk attachments and start on low-speed to break up the coconut milk solids. Then turn to high-speed and beat until soft peaks form – about 3 to5 minutes. Note – If the mixture is still too thick and the coconut solid is not breaking down, add some of the coconut liquid from the can, one teaspoon at a time. Any remaining coconut liquid can be saved for smoothies!1 tablespoon pure maple syrup, 1 teaspoon vanilla extract
- Add additional maple syrup as needed to sweeten to taste. The whipped cream is ready to use right away, or can be covered and refrigerated. Enjoy!
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I'm Erin and I'm all about desserts - and a little bit of butter!
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