Last updated on June 21st, 2019 at 02:55 pm
A delicious dairy free whipped cream that uses full fat coconut milk instead of heavy cream! Plus, it’s sugar free so perfect for a low carb diet!
Coconut Whipped Cream Recipe
This coconut whipped cream recipe is so easy, it only takes minutes to do! If you’re watching your dairy intake, or completely dairy free, this coconut whipped cream will be a lifesaver for you! You can top it over any dessert of choice instead of buttercream icing or cream cheese frosting.
Whether you spread it over some sugar free carrot cake, gluten free zucchini cake, chocolate cake, low carb strawberry shortcake, or paleo waffles, you won’t even miss the dairy version! This dairy free whipped cream is full of flavours and it won’t disappoint even the pickiest of eaters! Just make sure to serve it immediately and leave the cake or heavy cream refrigerated as it can melt easily.
This coconut whipped cream recipe is sweetened with powdered erythritol and a little bit of stevia powder. The erythritol powder gives it a nice frosty texture and the stevia gives it its sweetness. I also opted for real vanilla beans instead of vanilla essence simply because I ran out of essence! Need to stock up on some more or make my own!
Full Fat Coconut Milk
Full Fat Coconut Milk. Boy, I can’t emphasize that enough. If your milk is not full fat, it will not whip. Check on the ingredients list on the back of a can to see if it’s full fat or not.
I’ve had the most trouble finding a brand that whips as every single brand of coconut milk sold in Japan is not full fat. I’ve also bought a few brands online from abroad to see if they would whip, and only one brand was able to. You may have other brands available to you, but for me Thai Kitchen was one of few brands that I was able to import to Japan.
It helps if the coconut milk has a stabilizing agent in it like guar gum or xanthan gum. I bought a version of organic coconut cream from Let’s Do Organic and from Nature’s forest and both of them would not whip! I let them chilled in the fridge overnight, drained as much liquid as I could and they just would not whip!
The one from Let’s Do Organic didn’t come with guar gum, just water and coconut, and the one from Nature’s forest came with guar gum. So it’s honestly a hit and miss with every brand you buy. But if you get the one from Thai Kitchen, you won’t be disappointed! It whips beautifully! You just have to make sure that it’s full fat coconut milk.
I also noticed that the other brands tasted a lot like coconut oil, whereas the one from Thai Kitchen, you could really taste the cream and not as much oil. That’s probably one reason why I was able to scoop it out of the can very easily. The one from Let’s Do Organic was especially hard to scoop out, as if it was hardened coconut oil.
How to make Coconut Whipped Cream
Dairy free whipped cream can be a little complicated to make as not all brands of coconut milk and coconut cream are able to be whipped. Follow my tricks below to ensure you make the perfect dairy free whipped cream!
- Make sure to use FULL FAT coconut milk as other kinds do not have enough fat and have too much liquid for it to whip.
- Do not mix your can of coconut milk before adding it to the fridge. We want the cream and water to separate overnight and mixing beforehand will just defeat the purpose.
- You must absolutely place the can of coconut milk in the fridge overnight. The coconut cream will flow to the top while the water will go to the bottom as it cools down. HOWEVER, if you live in a country, like Japan, where there is no central heating and the inside of your house is colder than a fridge (less than 6C/42F), then you don’t even need to put it in the fridge as it will separate from the coldness of your house AHAHAHA…aka my house.
- Open the can upside down so that you can just pour the liquid out of the can. If you open it the right side up, you’ll need to carefully spoon the coconut cream out of the can while making sure you’re not accidentally picking up the water at the bottom.
- Chill your bowl and beaters before using. A hot bowl and warm beaters will simply not whip your whipping cream.
- Once whipped, put it back in the fridge for later use, or serve immediately. The coconut cream will not stay whipped for long, so make sure to eat it right away. You can whip it back up if you place it in the fridge again.
- Use strong beaters. Cheap weak ones tend to not whip strong enough. The ones I have from Kitchenaid did the job, but the cheap 5$ ones I owned couldn’t whip anything.
Now that you know how to make coconut whipped cream, what kind of yummy dessert will you be making?
Dairy Free Whipped Cream
- Open the coconut milk cans at the bottom. Pour the coconut water out and scoop out the cream. Place the cream into your chilled bowl. You should have about 320ml of cream.
- Beat the cream for 2 minutes on high speed. Add the erythritol and stevia powder.
- Continue to beat for a minute, it'll get more whipped.
- Make an incision all the way down your vanilla bean and with the back of a knife or spoon, scoop out all of the vanilla bean seeds. Place inside the coconut cream and whip to combine.
- Serve immediately or chill in the fridge for later use. If you leave the cream outside, it will soften and melt. Coconut cream does not last long whipped.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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