Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
updated Jul 11, 2023
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This trick to this recipe is chilling the can of coconut milk to get a perfectly whipped, vegan whipped cream.
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If you love having something whipped and creamy with a warm cobbler or fruit pie but are avoiding dairy, I have a sweet little trick for you. Did you know that you can make luscious whipped cream from a can of coconut milk? Here’s how!
This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream. I first spotted this technique at Nutty Kitchen and I just had to try it for myself.
Quick Overview
Steps to Make Coconut Whipped Cream
- Chill coconut milk. Place canned coconut milk in the refrigerator until well-chilled.
- Scoop out the coconut fat. Scoop out the firm, waxy layer of the coconut cream that has solidified at the top of the can into a bowl. Don’t include the water at the bottom of the can.
- Whip it. Whisk or beat on high speed until it becomes fluffy, light, and holds soft peaks, 3 to 5 minutes.
I found that this works really brilliantly; the cold cream whips up into thick yet airy whipped cream. It does taste strongly of coconut, however, as you might expect. So if you do not like the flavor of coconut, this is not for you. But if you want something creamy and non-dairy to go with dessert, this is a fantastic option. The coconut cream is naturally a little sweet, so you can leave it unsweetened. Or you can add a touch of vanilla and sugar to make it a little sweeter — up to you!
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Whipped cream, made from coconut milk! (Image credit: Faith Durand)
How To Make Whipped Cream from a Can of Coconut Milk
This trick to this recipe is chilling the can of coconut milk to get a perfectly whipped, vegan whipped cream.
Prep time 5 minutes
Nutritional Info
Ingredients
- 1 (about 15-ounce) can
full-fat coconut milk
- 1 tablespoon
granulated sugar, or more to taste (optional)
- 1 teaspoon
vanilla extract, or more to taste (optional)
Equipment
Large bowl
Whisk, electric hand mixer, or stand mixer
Instructions
Place can coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
Open the can of coconut milk. There will be a firm, waxy layer on top. Scoop out this firm layer of coconut cream that has solidified at the top of the can into the bowl of a stand mixer or large bowl. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
Whisk or beat on high speed until it becomes fluffy, light, and holds soft peaks, 3 to 5 minutes. Whisk or beat in 1 tablespoon granulated sugar and 1 teaspoon vanilla extract if desired.
Recipe Notes
Storage: I found that this lasted well in the refrigerator for several days.
