Go Back
+ servings
Top down photo of creamy dreamy coconut whipped topping in a brown wooden bowl with a dollop in a wooden spoon.
Print Recipe
5 from 2 votes

Homemade Coconut Whipped Cream

Homemade Coconut Whipped Cream is a dairy-free light billowy cloud of delicately sweetened coconut cream with an essence of vanilla.
Prep Time8 hrs 5 mins
Total Time8 hrs 5 mins
Course: Desserts
Cuisine: American
Servings: 24 tablespoon
Calories: 54kcal
Author: HWC Magazine


  • 13.5 oz coconut cream
    Full Fat
  • 1 tablespoon sweetener of choice
    (organic powdered sugar, stevia, honey, etc) or to taste
  • 1 teaspoon vanilla (optional)


  • Place your coconut cream in the refrigerator for at least 8 to 12 hours. You can leave it in longer if you wish. Do not freeze. Do not shake, turn over or disturb your can of coconut cream.
  • 10 to 15 minutes before you are ready to whip your coconut cream put in your beaters and bowls in the freezer to get cold. You can also use a food processor if you like to whip your coconut cream. If using a food processor, freeze your food processor canister and blades in the freezer.
  • Gently remove the cold can of coconut cream from the refrigerator and place on the kitchen counter. Do NOT shake, jostle or flip over the can! Gently remove the lid off the coconut cream with a can opener.
  • All of the coconut cream solids should now be on the top and all the coconut water on the bottom of the can. Remove your beaters and bowl or food processor canister and blades out of the freezer and assemble. Gently scoop out only the coconut cream solids and place in your mixing bowl or in your food processor canister. Depending on the type of coconut cream brand you are using you will have between 1 cup to 1.5 cups of coconut cream solids. Place the remaining coconut water in a sealed container in the refrigerator as you can use this later in smoothies, curries etc. Attach the beaters to the mixer (or use food processor) and whip the coconut cream until soft and fluffy with peaks, for about 2 minutes.
  • Add 1 tablespoon of sweetener of choice. See cook’s notes below for exchanges. Add 1 teaspoon of vanilla extract. (optional) Continue to whip the coconut cream for another minute until the powdered sugar (or sweetener of choice) and vanilla are well incorporated. We dare you to resist the urge to lick the beaters. Ok just lick the beaters! We won’t tell a soul.
  • Enjoy your delicious Homemade Coconut Whipped Topping on all your favorite desserts. Left over homemade coconut whipped topping keeps well in a sealed container in the refrigerator for about one week. Do not freeze your leftovers as the consistency is not good.


Powdered sugar gives the best consistency. However, if diabetic you can use stevia but only add about ⅓ teaspoon as it is much sweeter than sugar. You can also use maple syrup or organic coconut sugar to keep paleo. You can use honey or even date syrup to your desired sweetness level but start out at ½ tablespoon and add more as desired. You may like it sweeter so add a little more sweetener and taste again. We only like things delicately sweet. Please note that each different type of sweetener adds a different consistency to the coconut cream. For example, adding maple syrup will make the coconut cream a little looser in texture.
Look for a brand of coconut cream that the only ingredient is coconut cream. Avoid coconut creams that have additives, especially guar gum as these do not whip up as good. Arroy – D 100% unsweetened coconut cream always produces the best results for us. We know it may be difficult obtaining coconut cream. We have also used Thai Kitchen coconut cream and sometimes it works fantastic and other times not as fantastic. We used Thai Kitchen today for the recipe and had fantastic results. Do not use coconut milk, low fat coconut cream or coconut milk in the carton. These will not work as well, and you will not have good results. You must use full fat 100% unsweetened coconut cream in a CAN.
Get everything super cold. Refrigeration of your coconut cream overnight or at least 8-12 hours is key for success. Do not freeze it to expedite the process or your coconut cream may turn out grainy and odd consistency. You can also refrigerate your coconut milk for several days in advance and that works well too. The most important thing is not to shake, jostle or roll your can of coconut cream as your goal is to get the coconut cream solids to rise to the top and your coconut water to settle to the bottom of the can. Also get your beaters and bowl super cold in the freezer before staring the whipping process. Beat your coconut cream in a cold air conditioned and not humid environment.
Nutrition calculations are based on 2 tablespoon serving sweetened with organic powdered sugar.


Serving: 2tablespoon | Calories: 54kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg