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    Home » Recipes » Recipes

    Coconut Milk Whipped Cream

    Published: Jan 23, 2017 · Modified: Aug 14, 2019 by Sherri · This post may contain affiliate links · 1 Comment

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    Coconut Milk Whipped Cream is a cinch to make and the perfect non-dairy topping for any dessert, hot cocoa, ice cream or even homemade waffles.

    whipped coconut milk in a silver mixing bowl with beaters

    Making this Coconut Milk Whipped Cream is almost too simple to have to explain but it is so great for those of you who want a dairy-free alternative to regular whipped cream.  I like the Thai Kitchen brand. I have found that those that have less additives work best.

    The most difficult part of making it is having to remember to put the can in the refrigerator 6-8 hours before you want it. (or overnight or course is perfect too)

    whipped coconut milk in a silver mixing bowl with beaters

    While the can is in the frig, the cream and water will separate and the cream will rise to the top of the can.

    There are two ways you can get the cream itself out of the can. Careful not to shake the can when you remove it from the refrigerator.

    You can open from the top and scoop out the cream or you can turn the can over and open it from the bottom. The liquid will be there and you can pour it off then scoop out the cream.

    You can save the coconut water to use in a smoothie.

    INGREDIENTS

    1 can full fat coconut milk or coconut cream (if you can find it in your store), refrigerated, coconut water poured off

    2 tablespoons powdered sugar or raw honey (adjust more or less for sweetness)

    ½ teaspoon vanilla extract, optional

    whipped coconut milk in a silver mixing bowl with beater over top

    DIRECTIONS

    Place can of coconut milk in the refrigerator for 6-8 hours

    Chill a bowl in the freezer for about 10 minutes before mixing cream.

    Add ingredients to the bowl and mix with a hand mixer on high for 3-5 minutes.

    siiver mixing bowl with coconut milk and powder sugar

    Serve or chill for later use.

    If not using immediately, you may want to whip it again right before serving.

     

    closeup overhead of whipped coconut milk in a silver mixing bowl

    whipped coconut milk in a silver mixing bowl

    Coconut Milk Whipped Cream

    Coconut Milk Whipped Cream is a cinch to make and the perfect non-dairy topping for any dessert, hot cocoa, ice cream or even homemade waffles.
    5 from 1 vote
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    Course: Dessert
    Cuisine: American
    Prep Time: 2 minutes minutes
    Total Time: 2 minutes minutes
    Servings: 8
    Calories: 138kcal
    Author: Sherri Hagymas

    Ingredients

    • 15 ounces coconut milk refrigerated, coconut water poured off
    • 2 tablespoons raw honey or powdered sugar adjust more or less for sweetness
    • ½ teaspoon vanilla extract optional

    Instructions

    • DIRECTIONS
    • Mix all ingredients in a bowl with a hand mixer on high for 60 seconds.
    • Serve or chill for later use.
    • If not using immediately, you may want to whip it again right before serving.
    • ENJOY!!

    Nutrition

    Calories: 138kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 11g | Sodium: 8mg | Potassium: 139mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1.5mg | Calcium: 8mg | Iron: 0.9mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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    Reader Interactions

    Comments

    1. Ronbo

      May 04, 2025 at 8:52 am

      Does the coconut milk incorporate air into the “whip” or is it just the cream softened into a smooth paste? I do love coconut milk in my morning coffee. Heck, I like it all during the day… and it help me stay in ketosis losing weight!

      Reply
    5 from 1 vote (1 rating without comment)

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