Oh my word is this tasty! I was never a huge whipped cream from a can, or even frozen whip, fan. BUT THIS thickest, fluffiest, 5 minute dairy-free coconut whipped cream has to be the tastiest in the world! It’s:
Thick & Creamy
But So Fluffy
Flavourful
But Not Too Sweet
Super Duper Easy To Make
AND! Keeps Firm And Beautiful For Days
So You Can Make It Ahead Of Time And Not Lose Any Oomph!
A homemade whipped cream to impress your guests that only took:
2 Ingredients You Easily Have On Hand
And 5 Minutes!
Sign me up! And if you’re like us, you won’t just be making this for guests.
… I didn’t mean to imply any whipped cream funny business there… but hey, these recipes are meant to make your life happier so enjoy how you please!
Dollop your whipped cream on your fancy weekend breakfasts; like these Make Ahead Crepes. Or take quick and simple desserts, like our Warm Cinnamon Apples, Caramelized Cinnamon Plantain, and Quick Chocolate Pudding to the next level!
This dairy-free coconut whipped cream will start becoming an any-time possibility!
The Secret To Fluffy Coconut Whipped Cream
The magic happens inside a refrigerated can of coconut milk!
When you refrigerate canned, full-fat coconut milk for at least 24 hours, the heavy cream separates from the coconut water. That leaves dense, tasty, coconut cream at the top of your can that you can scoop out, leaving the coconut water for a morning smoothie (like our Fun In The Sun – Tropical Jackfruit Smoothie Bowl)!
The next time you buy a can of coconut milk:
- Place it in the fridge for at least 24 hours.
- Try not to shake or tip the can so the cream and water stay separated.
- Chill your mixing bowl and whisk attachment in the freezer for 10 minutes for best results.
- Open the can, scoop the cream into your mixing bowl, and whisk away.
- Add some icing sugar, and any flavouring, like vanilla. Watch the creamy, fluffiness commence.
- And enjoy!
Does It Taste Like Coconut?
The coconut taste is quite mild so it likely won’t even register. You’ll just be so lost in enjoying your tasty whipped cream you won’t find it “coconutty”. My mom for instance, is not a fan of coconut, so she notices the taste but still enjoys the whip because it’s a light enough flavour.
Adding other flavourings like vanilla, maple syrup, and cinnamon, could help disguise the coconut flavour even more.
What Kind Of Coconut Milk To Buy
Different brands of coconut milk will yield slightly different results. The most important thing is to buy full-fat coconut milk. Any cans that are “lite” coconut milk will not have as much of the full-fat cream responsible for the thick, fluffy whip.
For a comparison of a few popular brands, take a look at Detoxinista’s blog.
Recipe Cost
Our recipe costs approximately, CAD $2.45 to make 1 ½ cups of whipped cream. We find that a little goes a long way, since it’s so much tastier and richer than canned whip. Typically, we can buy a store-bought can or tub for CAD $3.79 – $3.99.
Dairy-free whip typically costs us about $5.49 for 255g.
Do you think you’ll give it a shot? How about letting it melt into a Festive Peppermint Hot Chocolate?
Let us know in the comments below if you pop a can in your fridge, whisk up this dairy-free coconut whipped cream, and what kind of deliciousness you serve it on! … well… use your discretion… food items only please!
Print
Fluffy Coconut Whipped Cream In Just 5 Min
- Total Time: 5 minutes
- Yield: 1 ½ cup 1x
- Diet: Vegan
Description
Homemade dairy-free coconut whipped cream! Fluffy, ready in 5, stores beautifully & so much tastier than store-bought.
Ingredients
- 400ml can full fat coconut milk (refrigerated for 24 hours, or ½ – 1 cup coconut cream)
- ¼ cup icing sugar
- optional: ¼ teaspoon vanilla
*All the ingredients for this recipe are from our pantry and freezer tips.
Instructions
- For best results, put your mixing bowl and whisk attachment in the freezer for 10 minutes or more to chill before you whip the coconut cream.
- With your mixer ready, open up your can of refrigerated coconut milk (or cream), being careful not to tip it and mix the cream and water. Carefully open the can and scoop the thick cream off the top, leaving the water behind for another use (like this tropical jackfruit smoothie bowl!).
- Whip the cream for about 1 minute until it starts to fluff up. Add in the icing sugar and vanilla or any other flavourings. Continue to whisk for 2-3 minutes more until thick and fluffy.
- Use immediately or refrigerate. The cream will continue to thicken and will stay nice and creamy and fluffy for up to 2 weeks!
Notes
Cost Comparison: CAD $2.45 vs. roughly $3.79 for 225g store-bought canned whipped cream. Dairy-free whip typically costs us about $5.49 from 255g.
When you refrigerate a can of coconut milk for 24 hours or more the heavy cream separates from the water. Using only the cream is the key to this quick, fluffy, and tasty whipped cream. Make sure your can doesn’t freeze though! If it’s too far back in my fridge it will freeze and then the cream won’t whip.
Chilling your mixing bowl and whisk attachment for 10 minutes in the freezer will make it easier and quicker to whip up your cream!
You may find results vary between brands of coconut milk. Ensuring your can is full fat is key.
- Category: Dessert
- Method: Mixer
- Cuisine: American
Maria
This is the tastiest, timely & thrifty recipe I have ever made! I will never purchase prepared whipped cream again. Does this seriously last in anyones refrigerator for 2 weeks? Mine was all gone in 2 days – yummy!
Kathryn Alexandre
haha mine certainly doesn’t last that long either! I absolutely love this recipe too so I’m glad you have found it as delicious! Thank you for trying it!