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4.93 from 14 ratings

Coconut Whipped Cream (Paleo, Vegan)

One ingredient, dairy-free, keto whipped cream from a can of coconut milk! A quick & healthy treat for fruit and desserts. Sugar-free and only 2 net carbs!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Condiment, Dessert
Cuisine: American
Servings: 5
Calories: 138
Author: Natalie

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

Chilling: For the best results, chill the coconut cream 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 keto whipped cream in an airtight container for up to 5 days.
Serving: You can serve this healthy 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.
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.
Sweetness: I like it as is, but If you like it sweeter, you can 1 tbsp monk fruit or your favorite keto, sugar-free sweetener. 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 flavor without sweetness. 

Nutrition

Calories: 138 | Total Carbs: 3.3g | Protein: 1.4g | Fat: 14.3g | Fiber: 1.3g | Net Carbs: 2g