Whipped Coconut Cream

Whipped Coconut Cream // shutterbean

Say hello to my latest obsession. WHIPPED COCONUT CREAM. I saw this recipe online a few years ago and finally made some! If you haven’t made your own whipped coconut cream, GO DO IT NOW.  If you’ve made it, isn’t it incredible?? It’s fluffy, it’s creamy, it’s sweet and it’s become my favorite breakfast/after dinner treat for the past two weeks.

Whipped Coconut Cream // shutterbean

It tastes like whipped cream but it’s completely dairy free.

I have a delicious recipe coming up this week that requires whipped coconut cream so stay tuned!

And we’re off!

Two ingredients to make HEAVEN. You could use vanilla extract if you’d like.

Perhaps it will mask the subtle coconut taste? I like to keep it pure & simple.

Whipped Coconut Cream // shutterbean

First we start with a can of full fat coconut that has been refrigerated overnight. This is essential.

The fat will rise up to the top of the can and the coconut water will be at the bottom.

I open the can upside down so I can easily pour off the water/milk.

Whipped Coconut Cream // shutterbean

This stuff is so good in smoothies.

Whipped Coconut Cream // shutterbean

Scoop out the coconut cream into a large bowl.

Whipped Coconut Cream // shutterbean

Get your hand beaters out and beat! Takes about a minute or two until you hit soft peaks.

Whipped Coconut Cream // shutterbean

Transfer to a container if you’re not ready to use the entire batch.

Whipped Coconut Cream // shutterbean

For those of you who shop at Trader Joe’s, their coconut cream is ALL cream. So if you pop it in the fridge overnight and try to make whipped cream, you’ll find nothing but cream. No water…just pure goodness. I highly recommend.

Whipped Coconut Cream // shutterbean

The whipped coconut cream will last for about a week in the fridge. You’ll find that the texture changes a bit after day one; it’s a mousse-like consistency. If you want it to be more like whipped cream, beat it again with the hand beaters.

Whipped Coconut Cream // shutterbean

So now what do we do with it??

Fill a bowl with raspberries & sliced bananas and top it with that whipped coconut cream!

Whipped Coconut Cream // shutterbean

Coconut shreds on top of all of that cuz we’re fancy. This has been my breakfast for the past week.

It is the perfect whipped cream substitute!

Whipped Coconut Cream

makes about 1 cup of cream

  • 1  13.5 ounce can full-fat coconut milk (refrigerated overnight)
  • 1 teaspoon agave syrup

Turn the can of coconut milk upside down and open top with a can opener.  Pour the coconut water into another container. Scoop the thick coconut cream out into a large bowl. Add agave and beat cream with a hand beaters until soft peaks form. Transfer to a container. Whipped cream can be stored covered in the refrigerator for up to one week.

Related Posts Plugin for WordPress, Blogger...
  • Lynn @ The Actor’s Diet

    I’ve been wanting to make this for years too! Getting inspired…

  • Sarah

    Oooh looks yummy. I think I am gonna have to give this a try.

  • Sarah

    This looks easy and delicious!

  • Julianne

    I’m so tickled that you posted this today…I made coconut whipped cream for the first time just a couple days ago (to top some vegan hot chocolate from the Minimalist Baker) and loooved it. So good! Oh, and I just happened to have bought the Trader Joe’s coconut cream for this purpose earlier today and cannot wait to try it out!


    I ADORE whipped coconut cream! Add a splash of vanilla extract and a few spoonfuls of melted chocolate, beat it in, and you’ve got a super easy, super delicious chocolate mousse! It’s my fave :)

  • Averie @ Averie Cooks

    Nothing better than whipped (coconut) cream! It’s so good, I know. I kind of want to whip some up right now. I love this stuff! Pinned

  • Samina | The Cupcake Confession

    Especially with the summer here, this is such an amazing way to beat the heat, or let’s say, enjoy the warm sunshine! So tropical plus it would so well on tropical fruit based cakes! Ahhhh SO MANY POSSIBILITIES!!!!!!!!!!! Can’t wait to try these!

  • Annalisa

    You read my mind! I was just thinking about how I want to learn how to make coconut cream, I didn’t realize it would be so simple. P.S. I am loving your healthier recipes, please keep it up! xoxo

  • Lauren Grandestaff

    Girl you are on fire! I can’t wait to try this for my next whipped cream need!!!
    P.S. I am also loving your healthier recipes!

  • Caroline {TheBarbeeHousewife}

    This sound so good on fruit! I am about to have some leftover coconut milk, so I know exactly what I will be doing with it!

  • Bailey Wallace

    So beautiful! It looks heavenly. I must try it on waffles!

  • Rhonda

    Girlfriend, if you mix in some cocoa you have chocolate mouse. Mm hm, that’s right.

  • Helen @ Scrummy Lane

    This sounds so delicious! Do you know if the fat content is less than real cream (sorry, so lazy … I guess I could google this!)

    • Tracy

      From what I’ve read, it’s pretty comparable to whipped cream as far as fat & calories. The coconut cream is slightly less fattening.

  • Jamie

    So what’s wrong with mousse-like coconut cream, then? = )

  • Millie

    Ooh yum! Love that little concoction you’ve made at the end with the fruits!
    So so tasty looking- will definitely try it out as I’m slightly dairy intolerant!
    Another great recipe again Tracy!

  • Shikha @ Shikha la mode

    I love that you had masking tape labels on your jars because that’s how my entire pantry and fridge look like for all the random projects I have working on. The Trader Joe’s coconut milk is super good!

  • Alli

    This looks so delicious ! Do you think honey would work as a substitute for the agave ?

  • Kathryn

    yum!!! hosting my mom, sis, and bf for dinner tonight and i can’t wait to feed them this + strawberries!

  • Kirsty @ Bake Good

    I just made this for the first time the other day too! I added a little lime zest to it, very tasty!
    I also love how it turns in to coconut mousse after it has been in the fridge, that was a total revelation! I had the mousse with chopped fresh pineapple for dessert this evening. I look forward to seeing the recipe you have coming up!

  • Dorothy @ Crazy for Crust

    I am SO MAKING THIS. I’m in love!

  • Emily @ Life on Food

    yum and yum! it would be kind of dangerous to have a jar in the fridge week after week and yet that is exactly what I want to do.

  • Amy

    Do you think I could just make a tub of this and bathe in it? Or perhaps just a jar and rub it all over my face. I want in on this whipped coconut cream business. Oh I bet it would be magic on a lemon yoghurt cake that some fabulous lady has in her recipe archives…

  • Jenny

    This looks super easy to make! I love healthy tasty looking recipes like these! The avocado smoothie recipe inspired me to put some avocado into my smoothie too. My only concern would be that the avocado would turn the smoothie brown if you don’t drink it the same day.

  • Taylor

    Yummy! I love whipped cream and definitely wouldn’t mind a substitute for that stuff (or even just an alternative way because, why not?).


  • Alli

    Cooper Black! That’s my go to classroom font. 😀

    • Tracy

      You know it!! It makes me so happy when I see that font. xoxxoxoxo

  • Brian @ A Thought For Food

    First off, I’ve been opening the can all wrong. What the hell have I been doing this whole time? Silly Brian! But I do LOVE whipped coconut cream. It sort of changed my life since I a) have some friends who are allergic to dairy and b) because my parents keep a Kosher house and I had been missing something creamy to put on top of my dessert. So, yea, I’m a fan.

  • Christina /Sweet Lavender Bake Shoppe

    I am OBSESSED with this stuff. I literally have a can in my fridge at ALL times.

  • Katherine

    I love coconut so much. I’m really looking forward to trying this, and seeing what other coconut inspired recipes you create. :-)

  • Raspberry Egg Cream and Bad Boy First Love Part 8 | Parsley, Sage and Sweet

    […] – Top with a little whipped cream (or coconut whipped cream for healthy), raspberries and chocolate, but it’s really not needed.  Stick in a straw and […]

  • Kate @ ¡Hola! Jalapeño

    This shit is da bomb! We especially dig it on some angel food cake —yummmmmmm!

  • Brooke

    OMG. I think I’m going to have to make this RIGHT AWAY! I want to put it in coffee, spread it on bread for fruit, and put it on top of ice cream. Heck. I want to eat it out of the pretty little jar labelled coconut whipped cream! Thank you for this super simple recipe and the TJ’s ingredient shout out. YAY!

  • Mira C

    My best friend had to go dairy-free for health reasons, and will so excited to try this! Thanks, Tracy!

  • erica

    so i just did this and it turned out like cottage cheese! not light and fluffy at all! any idea what i did wrong? I drained the water out the best i can, added a little agave and mixed in my stand mixer for about four minutes.


  • ATasteOfMadness

    I have never made this, but it’s so simple, I really have no excuse. I love this!

  • Erica

    Turns out I used coconut cream, not coconut milk. Ooops!

  • Camila

    This was delicious! Thanks!

    Any ideas for what to do with the leftover water? Can I drink it like regular coconut water?

  • Fruit Pizza | Taste of Divine

    […] got the idea for whipped coconut cream from this post on Shutterbean.  I tried it with a can of coconut milk, putting it in the fridge […]

  • Cheap Recipe Blog » Recipes From Other Food Blogs | Food Blogger Recipes You Should Try

    […] I finally tried making my own whipped coconut cream at home, and it was lovely. Two ingredients is all it takes to make this creamy, dairy-free, and decadent dessert. Get the recipe: Whipped coconut cream from Shutterbean […]

  • Coconut Granita

    […] Coconut Cream ‘extra thick and rich.’  I just couldn’t help myself.  Ever since Tracy pointed out that their coconut cream makes the best coconut whipped cream, I’ve been hoarding […]

  • Sarah

    I love the idea!

    I fear we have not the same quality of coconut milk in my Country as you have in the U.S. . .
    I tried, I failed. But I will try it again!

    Anyway – thanks for all the amazing food inspirations!

    Greetings from one of your biggest “Burrito-Bowl” Fans 😉

  • spotlight | This is for Real

    […] dairy-free mixed berry crisp with whipped coconut cream makes a perfect warm-weather dessert…or […]

  • christina

    This was sooooo good. I put it on your Coconut Cake with Berries!!!

  • My summer jam

    […] butter banana bread • Marcona almond blondies • ricotta basil bruschetta • sangria • whipped coconut cream • spicy zucchini frittata • cauliflower crust pizza • balsamic roasted […]

  • Avocado & Banana Chocolate Pudding – Shutterbean

    […] + Whipped Coconut Cream enter the […]

  • Whole Foods Market Hack Challenge

    […] Or if you buy a can of coconut milk, use it in smoothies, soups, sauces, and even as whipped cream. See how many different ways you can use one single ingredient. It will not only stretch your […]

    • Mark

      Dont muck about! Take 99% pure Coconut cream, refrigerate it for 4 hours, then add palm sugar and vanilla extract or essence or cane sugar if you must then whip it for about 1 1/2 times as long as cow cream. As for a good brand try Kara brand. This has worked for me for many years.

      • Ann

        I was wondering why coconut milk is in the recipe, when you need just the cream part.
        Why not just use a tin of coconut cream. Thanks!

        • Tracy

          Not many people have access to coconut cream. Coconut milk is more common. The process of refrigerating the coconut milk makes the cream separate and that’s what you use. If you have coconut cream, you should totally use that!

    • Laurie

      This so did not work for me!! Lol. Not sure what I did wrong! B

  • Coconut Orange Bundt Cake with Coconut Whipped Cream #Bundtbakers | Cassie's Kitchen

    […] Cake adapted from  Nourishing Days and Whipped Coconut Cream adapted from Shutterbean […]

  • Laura

    Had to come up with a dairy-free dessert option for company this evening and whipped coconut milk atop a DF brownie fit the bill. Thank you for this recipe! I’m excited to see how it turns out!

  • flora macdonald

    I use this atop my microwave coconut meringues-a perfect balance for the very sweet meringues.

  • Doris Tice

    Agava syrup what is this? Is it at most stores like Walmart? Are there something else you could use if this is not found? Can vanilla extract be add to this are not? I am not a big fan of the taste of coconut if is strong coconut. But this is recipe is so easy and I like easy recipes.

    • Tracy

      I believe they have agave syrup at walmart. You can sub maple syrup if you’d like and vanilla extract if you’re wanting to mask the coconut flavor.

  • Miki

    This just made my Sunday!

  • Michelle Wallace

    Looks like I found an ‘oldie but goodie’ post! This looks super simple and a much better option for whipped cream since my hubby is lactose intolerant. Thank you for sharing this!

  • Comment réussir... | Pearltrees

    […] Mille et une astuces pour remplacer les oeufs dans les recettes ! Comment reussir le cake parfait pour le tea time, 22 questions que vous vous posez – 750g.com. Whipped Coconut Cream. […]

  • Heather Christo - Eat Well, Live Free. Deliciously Allergy Free Recipes.

    […] 10. Whipped Coconut Cream. This stuff is my life- Tracy shows you how to do it right! […]

Leave a Comment