Coconut Whipped Cream

Gluten Free - Dairy Free - Refined Sugar Free

Coconut Whipped Cream

Sugar, high-fructose corn syrup, xanthan and guar gums, hydrogenated oils, trans fats, polysorbate 80, carrageenan, artificial flavors, and sorbitan monostearate with a side of artificial growth hormones. "Mmmm... yum. I'll take that," said no one ever when reading an ingredient list.

This is just a sample of some of the ingredients that you will find on dairy and non-dairy pre-made whipped creams. I'm here to tell you that there's a better way to get some whipped, tasty, healthy fats for your next treat. This way only requires 3 ingredients; coconut cream, maple syrup, and vanilla. It's cheaper, contains recognizable ingredients, and is a far less inflammatory choice for your body.

Whip up a batch and try it with fresh berries, pie, or strawberry almond shortcake.

Whipped Cream

Coconut Whipped Cream

Fridge time: 8+ hours, Prep time: 10 min.



  • 1 can full fat coconut milk*, refrigerated
  • 1 Tbsp. maple syrup
  • Splash of vanilla extract



  1. Refrigerate a can of coconut milk for a minimum of 8 hours. Overnight is the best option.
  2. 1 hour prior to mixing, place a metal mixing bowl and beaters in the freezer. This will help keep the cream from softening too quickly when you add it to the bowl.
  3. Remove the can of coconut milk from the refrigerator and flip it upside down. Carefully open the bottom (now top) of the can without shaking. Pour the liquid out into a sealable jar and reserve for later use (works well in smoothies or as a nice tasty coconut water bevy). Scoop the solid cream out from the bottom of the can (the cream and liquid will have separated in the refrigerator) and place into a chilled mixing bowl. 
  4. On medium speed, beat the coconut cream with a hand mixer. After it begins to get creamy, beat on high until stiff peaks form (~4 minutes).
  5. Add maple syrup and vanilla extract. Beat for 1 more minute to incorporate. Taste and adjust sweetener as desired.

Strawberry with Cream

Pro Tips

Fat Content: Use full fat coconut milk from the can. If you use coconut milk from a carton or lite coconut milk from a can, this will not work because there isn't enough fat to fully whip.

Brand: Organic coconut milk offers the best consistency. I find the best success with Native Forest® or Whole Foods 365 Everyday Value® brands. 

*Swap: Use a small can of full fat coconut cream. This isn't the most cost efficient choice, but it will provide you with less work and the one necessary ingredient needed, cream (no liquid involved). For best results, you still want to refrigerate this ahead of time.

Serve & Store: Serve immediately for best consistency. If you store leftovers, refrigerate in a sealed container for up to 3 days. You may need to whisk gently to re-fluff the cream before serving, but I don't mind it nice and thick from the fridge.

What ways do you enjoy eating coconut whip cream?