Making a delicious and dairy free cream from coconut milk is so easy and super healthy too!
Step 1: Read the labels
First of all, you need tinned coconut milk for this and it absolutely must be FULL FAT. Light or reduced fat coconut milk just won’t work the same.
Also, different brands of coconut milk will give you different results with your cream. I’ve tried a few different brands and have noticed that those with a higher percentage of coconut extract (listed in the ingredients) make a better whipped cream.
I think that’s because in the can the coconut cream separates easily from the more water milk, giving you a lovely light and airy cream. Coconut milk from Lidl has a high percentage (82%). Sainsburys own brand is 75% and both of these separate really well.
In contrast the Amoy branded coconut milk is only 55% extract and doesn’t separate so well. [Apologies to my non-UK readers but I can only test brands available in the UK!]
Step 2: Refrigerate
Put a can of your chosen coconut milk in the fridge for several hours or preferably overnight. This will help the coconut cream to separate even more from the coconut water. Because I make this cream quite often I always have a couple of cans in fridge ready to go.
Step 3: Separate the cream and water
When you are ready to make the cream, open the tin, scrape the coconut cream straight into a bowl, leaving the water at the bottom. Don’t throw this away! It’ll make a tasty addition to a smoothie or juice!
Step 4: Whip the cream
Whip the cream with either a hand or stand mixer until light and fluffy and resembling whipped cream. It will take 3-4 minutes with a hand mixer, maybe a little less with a stand mixer.
Step 5: Add flavours
The coconut cream tastes delicious by itself by adding a few drops of vanilla extracts gives it a lovely extra flavour. You could also swirl in some melted chocolate for a delicious chocolate kick!
Step 6: Serving & Storing
Serve the whipped coconut cream as you would a dairy cream. Use it in desserts, spoon it onto pancakes or add a dollop to smoothies, shakes and coffee. A favourite in my house is to serve it with a platter of mixed fruit for a delicious and healthy dessert. The possibilities really are endless!
You can store any leftover cream in the fridge in a sealed container for up to one week. It will go a little hard in the fridge so you may need to whip it again.
So there it is, a really simple way of making dairy free whipped cream. Have you tried it already? What’s your favourite way to use whipped coconut cream?
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If you liked this recipe, please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
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Tahira says
How long does this coconut cream stay whipped for? Is it freezable? And can it be used to layer cakes?
Bianca Carey Spencer says
Hi Tahira! It absolutely could be used to layer cakes. You can store any leftover cream in the fridge in a sealed container for up to one week. It will go a little hard in the fridge so you may need to whip it again but we would not recommend freezing the coconut cream. Better to make from fresh. Hope this helps.
Jo says
Thank you for writing this article. Most of the coconut cream article concentrate on American brands, which you cant get in the UK, so this is great to know! i hadnt even thought of Lidl’s and Sainsbury’s brand. i will try them as i have been fighting with Aroy d milk and cream in cartons with mixed results for whipped cream. Thank you so much
Lucy says
Looking forward to trying this as my husband has just gone dairy free so always on the lookout for alternatives. Sounds lovely with a fruit platter in the summer!
Suzy Turner says
Hi there! Is the whipped coconut cream sturdy enough to be sandwiched in a cake? Or should it just be used as a topping? Or should I mix in a bit of icing sugar to stiffen it up? ????
Ciara Attwell says
Hi Suzy, try it and see what you think because different brands of coconut milk will be more stiff than others.
saira says
My coconut milk after separating has gone very hard and lumpy is that normal?
Ciara Attwell says
Yes that’s fine. You just need to whip it to make it smooth and creamy
Leah says
Wondering if I can add food colouring? Would like a yellow dairy-free frosting for my little one’s first birthday.
Ciara Attwell says
Yeah I’m sure that would work just fine!
Leah says
Thank you!
Ciara Attwell says
Let me know how it goes. I would love to see a picture!
Gluten Free Vegan Pantry says
We absolutely love coconut whipped cream. It’s so tasty and is great on everything, even coffee.
Ciara Attwell says
Me too! I use it in so many things. Its so versatile!
Susie Jones says
Have you tried whipping coconut cream concentrate from Tropical Traditions?
Ciara Attwell says
Sorry Susie I don’t know that brand. Is it American?
Jules says
I have always wanted to try this, but was wondering would it work with canned coconut cream, instead of coconut milk?
Ciara Attwell says
Hi Jules, it probably would work well but I haven’t tried it myself so can’t say for sure. Let me know how it goes!
Thea Ward says
I can’t get my whipped coconut cream to a stiff-ish consistency, any suggestions?
Ciara Attwell says
I would suggest trying a different brand. Not all coconut milk makes good coconut cream unfortunately. I found I had to experiment with a few different brands to find the best. Hope that helps.
Linet Bisieri says
A big thank you. Will definately try this. With love from Kenya.
Ciara Attwell says
Thank you Linet! Hope you enjoy it!
Kathryne says
I used coconut cream to make scones before and they were lovely, very light and fluffy. I’ve not used it as a cream, but it sounds delicious and definitely gonna try it soon.
Ciara Attwell says
Oh wow, coconut cream scones sound delicious!
omar fernando says
hi beauty.
do you know how to make vegan Italian meringue ?
a hug from colombia 😉
Ciara Attwell says
nope sorry, have never tried that recipe.
Julie says
Where did you get your whisk? It’s gorgeous!
Ciara Attwell says
Tesco!
Patricia says
Thank you
Ciara Attwell says
you’re welcome 🙂