Fluffy Coconut Whipped Cream (Dairy-Free & 1 Ingredient!)
This coconut whipped cream is a dreamy, dairy-free topping made from just one ingredient: a can of full-fat coconut milk. Whether you’re keeping things paleo, vegan, or keto, this whipped cream alternative is light, fluffy, and subtly sweet. Perfect for topping pies, fruit, hot cocoa, and more.
Table of Contents
Why You’ll Love This Coconut Whipped Cream
If you’re anything like me, you’re always on the lookout for healthier swaps that don’t taste like compromises. This non-dairy whipped topping is a total win. It’s naturally sweet from the coconut, ridiculously easy to make, and whips up to soft, creamy peaks without any artificial ingredients or added sugar.
What really makes it shine? The texture. It’s just like Reddi-Wip or Cool Whip but without the high-fructose corn syrup, preservatives, or questionable ingredients. Just real coconut cream, fluffed into a cloud.
And when you serve it over something like my 3-Ingredient Banana Pancakes or Dairy Free Hot Chocolate, it turns the everyday into something truly special.
Watch The Recipe Video
Ingredients You’ll Need
Here’s what makes this recipe so simple and effective. This recipe makes about 5 servings, enough to top several individual desserts or fruit bowls.
- Coconut Milk or Coconut Cream: Look for a full-fat, canned version. My go to brands are Whole Foods 365 and Sprouts Coconut Cream – they never let me down! Avoid refrigerated cartons or “lite” varieties, they don’t have the fat content needed for whipping. Coconut cream is just the thick, rich portion of coconut milk, some brands sell it on its own, but full-fat canned coconut milk will also work if chilled properly. Store unopened cans in the pantry, but move to the fridge the night before you want to make this.
- Optional Sweetener: If you like things a bit sweeter, stir in a touch of monk fruit, powdered Swerve, maple syrup, or even vanilla extract. Totally flexible depending on your diet and taste.
How to Make Coconut Whipped Cream
Fancy Version
Step 1: Chill your can of coconut milk in the fridge overnight. This helps separate the thick coconut cream from the liquid.
Step 2: Open the can and scoop only the hardened cream into your mixing bowl. Leave the liquid behind.
Step 3: Beat on medium-high for 2 minutes using a hand or stand mixer, until fluffy peaks form. Scrape down the sides.
Step 4: If you’re adding sweetener or vanilla, do that now and mix until combined.
Step 5: Serve immediately or refrigerate in an airtight container for up to 5 days.
Lazy Version
Step 1: Forgot to chill the can? No worries. Scoop the cream into a bowl – even if it’s room temp.
Step 2: Whip it up with a fork for 30-60 seconds until fluffy. It won’t be as firm or pretty, but it’s just as delicious and lightning-fast!
Tips for Success
- The Brand Matters: Trust me, not all coconut milk is created equal. The Whole Foods 365 and Sprouts brands consistently whip up the best texture. Brands like Trader Joe’s or Thai Kitchen? They tend to flop – use those for soups and smoothies instead.
- Chill Out: For the best results, always chill the can overnight. If your coconut cream didn’t harden, it won’t whip. That’s just the nature of the ingredient, sometimes a can’s a dud!
- Storage: Once made, store it in the fridge where it will firm up slightly. Just give it a quick whisk before serving to bring back the fluff.
Flavor Variations
- Custom Flavor: Add a teaspoon of vanilla extract or a pinch of cinnamon for extra flavor.
- Sweeteners: Want it sweeter? Try maple syrup, coconut sugar, or powdered monk fruit.
Whether you’re topping fresh fruit or spooning it into your Raw Berry Crisp, this coconut whipped cream is my go-to non-dairy treat. It’s healthy, versatile, and irresistibly fluffy. What’s not to love?!
Want more cozy, wholesome ideas? You’ll love my Easy Apple Crumble Pie and Easy Triple Berry Crumble too.
Recipe FAQs
This happens sometimes. If the cream didn’t separate, that can won’t whip. Save it for smoothies, soups, or curries, and try a different brand next time.
Refrigerated coconut milk doesn’t have enough fat to whip properly, only full-fat canned versions will work for this recipe.
That depends on your goals! Monk fruit or powdered Swerve keep it keto. Maple syrup or coconut sugar are great for paleo. Vanilla extract adds flavor without sweetness.
It keeps well in the fridge for up to 5 days. The texture may firm up as it chills, just whisk briefly before serving.
Absolutely! It’s perfect to prep the day before. Just re-whisk before serving.
Technically yes, but it doesn’t thaw with the same fluffy texture. Best enjoyed fresh or refrigerated.
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Fluffy Coconut Whipped Cream (Dairy-Free & 1 Ingredient!)
Ingredients
- 1 13.5-ounce can coconut milk or coconut cream, chilled in the fridge overnight, Sprouts brand Coconut Cream + Whole Foods 365 Organic Coconut Milk (full fat, not light are the best kind to use for this!)
Instructions
Fancy Version
- Remove the thick and hardened coconut cream from the can and transfer it to your mixing bowl, leaving any excess moisture/coconut water in the can.
- Note: If your can of coconut cream did not harden up, unfortunately, you got a dud can of coconut cream and it won't whip into soft peaks. Use this can for cooking or baking instead, and try another can.
- Beat on medium-high for 2 minutes with a hand mixer or stand mixer, until light and fluffy and soft peaks form. Scrape down the bowl. If adding sweetener, add now and continue beating until mixed.
- Serve and enjoy! Leftovers will keep for 5 days refrigerated in an airtight container.
Lazy Version
- Scoop the cold (or even room temperature) coconut cream into a small bowl, leaving any excess moisture/coconut water in the can.
- Whip it up with a fork for a few seconds until fluffy. It won't be as stiff and pretty, but this takes less than a minute and you don't have to bust out your stand mixer or hand mixer!
Serving
- You can serve the whipped coconut cream immediately, or transfer to an airtight container in the fridge for up to 1 week. It will harden up in the fridge. Just whisk for a few seconds before serving again.
Notes
- The Brand Matters: Trust me, not all coconut milk is created equal. The Whole Foods 365 and Sprouts brands consistently whip up the best texture. Brands like Trader Joe’s or Thai Kitchen? They tend to flop – use those for soups and smoothies instead.
- Chill Out: For the best results, always chill the can overnight. If your coconut cream didn’t harden, it won’t whip. That’s just the nature of the ingredient, sometimes a can’s a dud.
- Storage: Once made, store it in the fridge where it will firm up slightly. Just give it a quick whisk before serving to bring back the fluff.
74 Comments on “Fluffy Coconut Whipped Cream (Dairy-Free & 1 Ingredient!)”
Hello I cannot get brands you are talking about I’m in Canada. How do we tell what coconut milk is good or will flop?
Loved it.
Thank you!
Best and easiest coconut whip cream I’ve made. I added some pure vanilla to the recipe because my niece doesn’t like coconut flavor. It was the perfect topping to my vegan, paleo, keto, sugar free chocolate mouse pie.
Thank you, Kelli! I’m so glad you liked my recipe!
Just checked my pantry and only have a can of “lite” coconut cream. ) : Would that still work once it’s chilled for many hours?
Unfortunately the light coconut cream will not work Karol. You need the fat to add body to the whipped cream. The light coconut cream will make a very light, runny cream. I would recommend waiting until you could get full fat. Maybe you could order it online?
I sure hope you like it when you make it!
can I add erythritol or agave syrup for sweetener instead of maple syrup to kept it keto?
Hi Mim – If you use maple syrup the recipe is no longer Keto. If you want to sweeten the cream and keep it Keto you can add monk fruit or Splenda.
I have tried this twice with Trader Joe’s Coconut Cream and have not had any success. The consistency is like solid cream cheese. Help…. what am I doing wrong?
Hi Gayle! Trader Joe’s recently revamped their coconut cream, and it doesn’t work at all for the coconut whipped cream anymore (but I do love it for sauces!). The best canned coconut cream I’ve found now is Whole Foods 365 coconut cream!
Hi there! Would you mind giving me some help? I can’t get my coconut cream to form peaks. I have followed this to a T with different brands and it still will not get fluffy. Any suggestions? Thanks for the help!
Hi Jenna,
Oh no! So sorry you’re having issues with it!
I’m so bummed Trader Joe’s stopped making their coconut cream in the brown can that I show photographed in this recipe. That was the easiest one to whip up. But they took out the guar gum, so it is healthier. I’ve started using the new Organic Trader Joe’s Coconut Milk (not the coconut cream). I refrigerate it overnight, drain out the water, and whip up the solids.
Other tips that really help:
-Have your bowl and whisk super cold, helps the peaks get firmer.
-Make sure you refrigerate the coconut milk/cream. This makes it much easier to separate the solids from the coconut water liquids.
-Get a really good separation of the coconut milk/cream from the liquid. Too much liquid and it won’t firm up
Hope one of these help! Even if it’s not super stiff peaks, it still tastes delicious with medium or soft peaks. Just not the best for decorating cupcakes or something.
Whipped up perfect! Thanks!
Hurray! So glad Jamie! Thanks for letting me know you liked my recipe : )
Hi,
Thank you for this Amazing recipe it is utterly Delish!!
Just wondering if there is anything I can do with the remaining coconut milk?
You mean the leftover coconut water? Yes! Add it to smoothies, or just drink it straight. Coconut water is extra hydrating.
Hi Natalie,
I read that you should chill the can of coconut milk in the refrigerator over night. I have tried this twice & neither can would whip, can this be why? Thank you
Just curious, am I the only one (besides my partner) who think the whipped cream looks a little bit like a vagina?
I’m getting married and looking for a paleo icing I can decorate the cake with and leave out…how does this work at room temperature???
Hi Julia. Congratulations on your wedding! This coconut whipped cream does great at room temperature. I’ve used it to top cupcakes and it stays put wonderfully. I haven’t tried this in really hot temperatures though. But if it’s room temperature it will work great!
Natalie, you have me cracking up over here! I totally relate to the two modes thing. Why is it that I really always give in to the lazy one though?! This coconut whip cream is gorgeous!! Pinned!
I am the exact same way, Natalie! I’ve been wanting to try coconut whipped cream, but haven’t yet. I really don’t have an excuse not to because this looks so easy! Love this!
i want to say this looks sexy. its such a gorgeous whipping!
Love how super easy this is! I will be at TJ’s tonight and I am definitely keeping an eye out for that coconut cream. How great that you are in the garden in March! My yard is still covered with snow- but my garden is under there somewhere :)
I think I need to make time for a lazy day! My to do list is never-ending, but it’s always going to be that way so I might as well put it off for another day, right?
This coconut cream looks so light and creamy! What a perfect, lighter option for when a sweets craving hits.
I just LOVE whipped coconut cream! I always stash a couple cans in the fridge just in case I get a dud. This is such an awesome tutorial!
Thanks Ashley! You’re just like me, I have 1 can in the fridge at all times, and about 6 cans in my pantry. Just in case I get the craving for some coconut whipped cream and berries, which I do a lot : )
The best brand of coconut milk for making coconut whipped cream is the 365 brand from Whole Foods. I’ve never had a dud can from that brand. I’ve never tried it with the coconut cream though, that sounds like it would be easier!
Oooh, I’m going to have to pick up some of the Whole Foods brand coconut milk right away and give it a try!