Easy Non-Dairy Whipped Topping (Keto-Friendly)
This sugar-free, non-dairy whipped topping recipe has just one ingredient, a can of coconut milk! A quick and healthy sweet treat for desserts or fruit. No artificial ingredients, no added sugar. Just delicious, dairy-free, keto whipped cream in minutes.
Table of Contents
What Makes This Recipe Great
This keto friendly, sugar free, Non-Dairy Whipped Topping is my absolute FAVORITE healthy sweet treat! Lightly sweet, with a subtle coconut taste, and completely dairy-free. This healthy keto whipped cream is the perfect replacement for any version of Reddi Wip or Cool Whip topping. It has the same classic texture, but doesn’t include any high-fructose corn syrup, artificial flavors, artificial sweeteners, or added cane sugar!
With just one ingredient- a can of coconut milk- this healthy whipped cream has a fluffy texture (like a cloud!) and tastes just as if it was made with a cup of heavy whipping cream.
It’s such a versatile topping. You can use this non-dairy whip on any favorite dessert dish or beverage: from pumpkin pie and hot cocoa to ice cream, instant pudding, fruit, pies, and more! Use for keto-friendly recipes or dairy-free and vegan recipes. It’s the perfect choice!
Watch Non-Dairy Whipped Topping Recipe Video
Ingredient Notes
- Coconut Milk: It’s just 1 ingredient, a can of coconut milk. I recommend getting Whole Foods 365 Organic Coconut Milk. It’s the only canned coconut milk that works every single time. This isn’t sponsored in any way, just sharing what works best for me!
- Sweetener: I like it as is, but if you like it sweeter, you can add monk fruit or your favorite keto, sugar-free sweetener (like Swerve powdered sugar). If you’re not following keto or whole30, use maple syrup, honey, coconut sugar, or even white sugar. You can also add a tsp of vanilla extract to add delicious flavor without sweetness.
Step-by-Step Instructions
With a Hand Mixer
- Remove the thick and solid coconut cream from the can and transfer it to your large mixing bowl, leaving any excess moisture/coconut water in the can.
Note: If your can of coconut milk did not harden up, unfortunately, you got a dud can 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 handheld electric mixer or stand mixer with the whisk attachment, until light and fluffy and soft peaks form. Scrape down the bowl. If adding sweetener, add now and continue beating until mixed.
- Serve this healthy whipped cream with fruit or dessert and enjoy.
Without a Hand Mixer
- 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!
Expert Tips
- Chilling: For the best results for this keto whipped cream, chill the coconut milk in the fridge for a few hours, or preferably overnight. This encourages the coconut cream to separate from the coconut water. After opening the can, carefully scoop out all of the hardened coconut cream that rose to the top.
- No Chilling: If you need to have coconut whipped cream now, and didn’t chill the coconut milk, it still works pretty well! It doesn’t get as light and fluffy but tastes delicious. I just scoop it into a bowl and whip it with a fork quickly.
- Storage: Store leftover non-dairy whipped topping in an airtight container for up to 5 days.
- Serving: You can serve the coconut whipped cream immediately, or transfer it 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. Use it for hot chocolate, dessert recipes, and more! You can also just eat it with a spoon to satisfy your sweet tooth.
- Refrigerated Coconut Milk: Unfortunately, this recipe only works with canned coconut milk. Refrigerated coconut milk doesn’t have the same fat content and is too thin and won’t whip properly.
- Other Brands: Sadly, Trader Joe’s, Thai Kitchen, and Native Forest do not work well to make coconut whipped cream. Save those brands to use in sauces, soups, or smoothies.
Recipe FAQs
There is a hint of coconut flavor, but it’s super subtle.
You can save the coconut water for smoothies, or just to drink straight!
There are just 2 g net carbs and 138 calories per serving. The high-fat content makes this great for keto macros.
From a can of Reddi Wip non dairy whip at the local grocery store: COCONUT MILK (WATER, COCONUT CREAM), SUGAR, LESS THAN 2% OF: MONO- AND DIGLYCERIDES, PEA PROTEIN, NATURAL FLAVOR, XANTHAN GUM, CARRAGEENAN. PROPELLANT: NITROUS OXIDE.
The same is true for many whipped cream brands!
More Delicious Keto Dessert Recipes
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Easy Non-Dairy Whipped Topping (Keto-Friendly)
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.
71 Comments on “Easy Non-Dairy Whipped Topping (Keto-Friendly)”
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!