Coconut Whipped Cream

Coconut Whipped Cream

January 5: National Whipped Cream Day

Islander is sensitive to some dairy so she either avoids it or takes a dairy aid pill before eating it. Not wanting to miss out on topping some desserts with whipped cream because of her delicate digestive system, she found a non-dairy alternative: coconut whipped cream. She now puts them on her pies (especially Hawaiian haupia—regular and chocolate) for a double-dose of coconut flavor, adds a dollop to fruit cups for a taste of the tropics and simply replaces regular whipped cream for this coconut copycat in other desserts.

For a non-dairy dessert topping, try whipping up some coconut whipped cream for National Whipped Cream Day.



  • 1 can full fat organic coconut milk (we used Thai Kitchen brand—see Notes)
  • 2-3 tablespoons powdered sugar (more or less to taste)
  • 1 teaspoon clear vanilla extract


Refrigerate the can of coconut milk overnight to allow the fat to separate. Open the can, being careful not to tilt it too much to mix the solidified cream on the top to mix with the liquid on the bottom. Spoon out the solidified cream into a mixing bowl, reserving the liquid to use in another recipe. Sprinkle with powdered sugar. Add the vanilla. Beat with an electric mixer until light and fluffy. Transfer to a container and cover until ready to use.



  • The coconut milk must have a full fat, not lite, content in order for the cream to separate and solidify. Check the brand labels and avoid those that have guar gum as an ingredient. We used Thai Kitchen brand but it has guar gum and it still whipped up well. Some other brands may or may not whip up as fluffy. Use several cans of coconut milk to make more whipped cream to spread over larger desserts.
  • After opening the can of coconut milk and using the solidified cream in this recipe, save the liquid to use in a smoothie recipe.