Coconut Whipped Cream
06/01/2010 152 Comments
We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts. But it’s nice to have an alternative to dairy and for our Paleo friends.
Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!! sooooo good.
So since then we’ve been enjoying our morning cup of coffee with a spoon full.
So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free.
Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night
Refrigerated Coconut Milk being scooped out by Henry
Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.
Coconut Water
Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. 
Step 4: Enjoy every bite, anyway you like! 
About Svendblad Josephine
Wow! That looks great. Gotta try this! And looks like you whipped it by hand–so that is easy. Thanks for the great alternative to cream!
Thanks for sharing this recipe. I often use heavy cream but I find that my body doesn’t always agree with it. I guess that’s why we primal folks tend to stay away from dairy. This seems like it would be an awesome substitute.
Great tip – our household is mostly gluten-free these days. Mom & son 100%, Dad and daughter about 85%. So far so good. And Spinato’s has a sweet GF crust for those craving days…
Hi Dave, awesome to see you on our site and thank you for commenting. I am so happy that you are going gluten-free.
Looking forward to many fun exchanges. Best! Jo
Thank you for such a wonderful idea!!! I had given up all dairy except for the little half and half in my morning coffee because i had not found an alternative I liked. Well thanks to you now I have!!! Thanks for all the wonderful blog posts! I am fairly new to this eating lifestyle and have really been inspired by your blog.
Mary
Thank you, Mary. This is so wonderful. Congratulations on your decision to eat healthier. Best! Jo & Henry
Hazelnut is my current favorite in coffee, but who can complain about having coconut whipped cream in their coffee?
if you have a local health food store or trader joe’s maybe? there is a GREAT coconut milk creamer in different flavors that I love. Made with coconut milk…no dairy or soy. The brand is So-Delicious …or see if your local walmart can get it by talking to the right manager. I’m currently working w/mine. since they carry the brand in coconut milk and almond milk in the fridge section. Almond milk doesn’t work in coffee but a little coconut milk does. I also like those syrups….from sam’s they have pure can sugar in them and no dyes listed. My favorite is the carmel. I whip mine with one of those hand blend little battery operated foamers? can’t remember what you call em.
Love it I use it every morning, very yummy! I like French Vanilla they also offer Hazelnut!
Pingback: The Paleo Rodeo #011
does this work with low fat coconut milk? the thai kitchen full fat cans have some guar gum in the ingredients, which i can’t have… the only coconut milk that i have found with no preservatives, additives, or stabilizers is trader joe’s low fat coconut milk. i have some in the fridge now, will see if whipping does anything.
Hi Megpie, Low-fat only means that it’s watered down coconut milk, minus in TJ’s case the guear gum. So it should work for you, but it will only yield a small amount versus 1/2 the can. Please let me know how it turns out – we’re curious. Thank you for commenting. Jo
I tried the coconut whipped cream and loved it…so did my kids! They were screaming for more.
Thanks.
http://karlmacphee.com/?p=1484
Karl – I was reading your blog just this morning and noticed the link back to our site and meant to send you a note of thanks. So, thank you very much for the link love and I look forward to reading your blog and sharing more recipes. I’m planning on trying your salmon salad this week. It looks great!
Yipeee!!!! I make whipped cream all the time to top cakes and hated that all I could find was ultra pasteurized. Now I can make something even my child with milk allergies can enjoy! I am putting a can in the fridge right now.
Just tried this for the first time last night and it was out of this world! I used to make a ricotta cream canoli filling and this comes really close to matching the same richness and flavor, especially the cinnamon bite. I am sold! Great recipe! I can’t wait to share it with others!
Hey Kristy! Thank you so much. It is really our favorite now. We use it for many things as well. Do you have a paleo/primal canoli recipe? Have a very Happy 4th of July. Best! J
No, I haven’t experimented making canoli yet, but perhaps someday! Thanks again for the delicious recipe!
Pingback: Weekend Recipe :: Pumpkin Pie Brownies « Primal Painter
Pingback: Weekend Recipe :: Pumpkin Pie Bars | Primal Painter
I made this using the same brand of coconut milk as pictured, and it came out great!
I tried it on fresh raspberries, and it’s wonderful. It has the same texture as real whipped cream
with a slightly coconutty taste, which didn’t bother me at all. I’m going to try this on my coffee, and also
on a cream pie made with coconut milk.
Pingback: Sweet Potato Coconut Thai Curried Soup: Gluten Free and Vegan
Pingback: Daylight Spendings |
This looks fantastic! Thanks for the tip!
Pingback: Boca Negra Chocolate Cake meets Dairy Free and Gluten Free
This is great idea! I’m going to make it this weekend!
Pingback: Solution: Coffee Creamer | Coastal Cavegirl
I tried this yesterday and OH MY!! Soooo good!! I posted about it on my site. Come on over and check it out! http://coastalcavegirl.com/2011/06/29/solution-coffee-creamer/
Pingback: Accidental Chocolate Fondue Recipe | Waist and Taste
i’ll be sharing your link to this recipe, because i know i have a ton of friends with kids who would love a good 4 u recipe. <3<3
Thank you Sophia, you ROCK! It is one of our favorites. Jo and Henry
I will be psoting this recipe, because i have a lot of friends who have kids. this is a good 4 u recipe!
I have a slightly different recipe but loved it plain too! Mine went with crepes, nom!
http://amourbeurre.blogspot.com/2011/07/joyeux-quatorze-juillet-ou-quinze.html
Have you tried making your crepes with coconut flour and raw milk? We love good European butter too.
You can buy canned unsweetened coconut cream at Asian groceries (Savoy is a good brand), and you can dispense with the separation. Thai Kitchen is, however, more widely available in retail groceries, and I buy it when I can’t go across town to our Asian grocery. The coconut cream there is also a little less expensive than Thai Kitchen’s coconut milk.
Do you think this would this work for cupcakes? And if so, would it “melt” in the sun? I’m trying to find a light cupcake icing and this sounds divine! But I don’t want it to melt in warm temperatures…what do you think?
Hi, I think that coconut whipped cream would melt in the sun. How long will they be exposed? We are thinking that coconut cream concentrate also known as coconut butter may work as well. Depending on the types of cupcakes that you are making, Ube might work as well. Check out our Ube recipe in the Dessert section. Jo
Thanks for your reply! I wonder if I just keep them in the AC if they’d be alright…though I should probably not risk it. It just sounds so yummy!!!
Mmmm, if you try it please let me know, would love to give it a shot. Maybe you can be brave and try it with one.
maybe take your can of cold coconut milk w/you and the other ingredients..vanilla/cinnamon with the cupcakes and just before you serve them whip up the cream?
Can you use this in a whipped cream maker like this one http://www.amazon.com/iSi-Gourmet-Whipped-Cream-Stainless/dp/B00007JXQW? We have one and my roommate is vegan and she really wants to try this?
This has seriously rocked our world. With raspberries Holy crap the perfect way to squelch our Ice-cream habit. Thinking of doing a version with a little amaretto. Thanks!
Pingback: Our Homeostasis − No Yeast Waffles and Non-Dairy Coconut Whipped Cream
Pingback: Organic Coconut Milk Recipe Coconut Milk Whipped Cream | Edward & Sons™ Recipes
Wow this looks too good to be really, I happened to have some dairy, gluten and processed sugar free people coming over this week so this may be a lifesaver! Want so serve it with some cake (work in progress) but think this also would be so good with meranges *ahh can’t spell! sorry*
Yay!
Doesn’t seem to work with water taken fresh from a coconut… no separation occurs.
Water taken from a coconut has ZERO fat. You can make this from a coconut but it requires using the “meat” and none of the water. Here is a link with instructions: http://www.coconut-connections.com/coconut_milk.htm
I tried this but I used a store brand coconut milk, full fat and when I opened it after 24 hours in the fridge it was creamy…. it did not scoop out at all like yours did however it was still really good. It made a nice change for an afternoon cup of coffee. I will have to try it again with the suggested brand and see if i get the same results as you.
Many of the store bought brands have additives that cause the milk to remain homogenized. The fewer additives the better all around.
mine was creamy also…and i used pictured coconut milk….hmmmmm
We’ve been making coconut icecream here for a while as my son and husband are both highly lactose intolerant. I have missed whipped cream! This will be awesome!
Just tried this recipe, it tasted fantastic with my first-ever Paleo brownies! Thank you for posting it!
Pingback: Paleo: Day 11 « The Flirate's Afternoon Tea Time
great blog! I have posted your recipe/blog on my foodie page…hopefully you’ll check it out:)
Pingback: It’s TUESDAY!!! « You Can Get Fit!
Pingback: Weekly Wrap Up | Lil Kid Things
Pingback: New Dessert! | therandomsoflife
How long will this last in the fridge? I’m the only one who would use it in my household and I’m curious how long a can would last. Thanks!!!
How long this lasts really depends on the quality of the coconut milk you use and the type of container you store it in. We typically use an Aroy-D 100% brand that has NO preservatives or additives of any kind. We also make sure it is in a sealed container and we can usually keep this for a few days (2-3). If you use a brand that has some preservatives you may be able to keep this for a week or longer… I hope this helps!
I can’t wait to try this as I LOVE coconut… I think this would be a delish topping on my pina colada!!! Thanks for sharing!
thank you Christy!
it really is great on just about anything.
Pingback: Calling School on Account of Blahs « This Adventure Life
Pingback: Amanda’s Coconut Cream Chocolate Cupcakes
Pingback: Cody Pie « Southern Cookin' Makes You Good Lookin'
Thinks sounds really yummy and I was going to try this for my daughters first birthday cake, so you think it is thick enough to be on a cake? Maybe the top only?
Yes, it should be thick enough for a cake. Let us know how it works out!
I recently found this recipe on Pinterest and am absolutely in love. I tried buying a cheaper can of non-organic first and was shocked that it didn’t work. But it’s so worth the extra $1. Thank you!!!
Pingback: Dreams FINALLY in Completed! « Life is Beautiful
Pingback: ~ Ash’s Gluten, Vegan and Dairy Free Baking ~ : Made From Scratch
I made this the other day with another brand of Coconut milk (Goya) and it did not work at all, the creamy part and the water didn’t separate, so it was very runny. I bought Thai Kitchen brand and tried it again, what a difference! it is so thick, I added about 3 Tbsp powdered sugar and maybe a tsp of vanilla and whipped it up. Yummy!
Thanks for the feedback Laura. Some producers use lots of additives to homogenize the coconut milk. The better the quality and fewer additives the more success you will have.
This looks amazing! I am trying this tomorrow! Thanks for the tip! <3
I have tried making this using the same EXACT can of coconut and both times it was in liquid form, not solid at all! I refrigerated the second attempt for two days and still not a solid. Any suggestions??
Jeannine- it’s possible that Thai Kitchen has added ingredients to make their milk more homogenized and hard/impossible to seperate. My suggestion is to try another brand, for example Aroy-D. We stopped using Thai Kitchen Organic because it contained additives that we did not want. let us know if you find another brand that works?
What if we don’t want to use the leftover coconut water for anything?
Throw it out?
Pingback: Can the Long Lists | The Pie Belle
: I want to put this on cupcakes can I put it in frige to firm some and pipe it on a cupcake using an icing bag? If so would they be able to sit on a display table for an hour or so or would it melt? Thanks can’t wait to try and the weather is cool here
Melt down some chocolate chips, mix them in and you have chocolate mousse!
BRILLIANT! So trying this!
Pingback: Pumpkin Pie with Chocolate Crust «
Just in time for the holidays! Always excited about new paleo options! Using my paleo pumpkin muffin recipe to make a cake/bars and this will be awesome on top!
do share your cake/bars
Yum! Gonna try this as part of a yummy dessert for my son! (He has multiple food allergies.) I normally take 2 Enjoy Life brand cookies and put a little bit of So Delicious chocolate ice cream in the middle, but this sounds like it would be just as good, with less sugar!! Thanks so much for sharing!
never tried coconut milk but I want to try this.. dairy products dont always agree with us either.
Divine! Life changing, I think. Best cup of coffee I’ve ever had I made with this today. Thanks so much for making by birthday breakfast amazing!
My son is allergic to dairy, what a wonderful alternative and found it just in time for the holidays.
I made this and I love it! I’ve had it in my coffee for the past 3 days, great recipe. I will be featuring it on my blog minusthesugar.blogspot.com
I tried it with the same exact kind, but it just stays runny and doesn’t separate
so bummed
Thank you!!! My 11yr old can’t have dairy and whipped cream seams to be the only alternative I can’t find. I’ll try this tonight!
Awesome idea! Be sure to use Gluten Free vanilla to keep it entirely gluten free.
Wish I had read the reviews BEFORE trying this. I also used the brand pictured, and it did not fully separate. I whipped it anyway, and it is tasty, but a bit runny. I’m going to ttry again with a different brand. I actually thought my fridge might be the problem! lol
Mine turned out a bit runny as well, but I think it helps to freeze the mixing bowl before mixing. It is pretty tasty though!
Pingback: Coconut-Lime Mini (Cup) Cakes « Sandra & Kathy's Corners
I bet this would make some awesome coconut ice cream! I was going to try and make some with coconut milk, but using the fattier stuff would likely make it more like normal ice cream texture. How sweet is it? I was thinking maybe sweeten with a bit of honey or does it need it?
Pingback: Thanksgiving | My Pookie Designs
Found you through Pinterest…can’t wait to give this a try, thanks for sharing!
Thanks – most peeps love this one!
Pingback: The Great Indoors « little sacred space
This sounds so good! Will have to try it. A thought – it looks like you had to use a can opener to remove the lid, right? Why not turn the can over when you put it in the fridge. That way, when you turn it over to open, the liquid would be on top & easier to pour off. The rest would be just the cream. Thanks for sharing!!!
xoxo
Joy
Hey Joy, thanks for the tip! Happy Holidays!!
I use the coconut milk (water) for rice to cook in gives a wonderful flavor to the rice….
oh that’s cool Susan, thanks!
Wonder if it would be good in my “ready whip” can- you know the canister you add heavy cream to then pop in one of those fancy bullet shaped cartridges- pull the trigger and you have whipped cream gun thingies? or in my frother?
Thanks for the idea and happy eating
Haven’t tried it, but do tell if it works.
Could it work as frosting, say for cupcakes or would it melt? Thanks!
Hi Tatiana, a previous reader had posted in this forum that she used it as frosting for cupcakes, but it does melt, so you’d have to keep it out of the sun. We have also used it for frosting and it is delish.
my friend gave me the link to this and i am so excited about it! I’m very dairy intolerent and really miss the cream thing so i have a can in the fridge right now. Cant wait to put it into some home made gluten free brandy snaps. Thanks
Haven’t had brandy snaps yet, but they sound awesome. Do share
Found this on Pinterest – you’re surprised aren’t you?
My husband is lactose intolerant and I’m still getting used to cooking dairy free for him. I wanted to make sure he had something to eat at family gatherings for Christmas so I made tiramisu brownies (http://www.grouprecipes.com/29658/tiramisu-brownies.html) and substituted this cream and soy milk. It was a huge hit with everyone. I did have some problems with milk separating. Out of eight cans, only two worked. But I didn’t use organic (couldn’t find it). I just read someone’s suggestion about the coconut cream so I think I’ll try that next.
Oh that is so cool Amy, thank you for commenting. The cream matters a whole lot, and we have had wonderful peeps post back on their success and misses on this one. Thank you for sharing your tiramisu brownies, we’ll have to give them a try. Happy New Year! jo
Pingback: ObsessZine » top 5 discoveries of 2011
Thanks for sharing this! My youngest can’t have dairy or soy, but is ok with coconut milk. I’m so glad there’s an alternative for him for whipped cream!!!!
Pingback: Caramelized Banana Upside-Down Coconut Cake & Coconut Whipped Cream > Willow Bird Baking
Saw this on Pinterest, tried it, and love it. Thank you!
Pingback: Whipped Coconut Sweet Potatoes
this is a great idea. I am tring to eat healthier.. and I love whipped cream in chocolate
have been trying to find better ways to eat. will definitly try this out
Howdy! This is a FAB idea!!!
I wanted to make it to top a Satsuma Mandarin GF Yellow cake…
I put the can into the fridge overnight (used same organic brand that you have photographed
When I opened the can, It was still just a white liquid through out. Weird! *shrug*
Do you think they are any trouble-shooting issues I should consider!?
Pingback: Oh things | inbetweenetudes
This looks amsolutely amazing!
LOVE IT! We use a ton of Coconut milk products in our house because my daughter has a metabolic disorder. this is one more treat I can give to her without having to worry about the extra protein from regular whipped cream. Thank you sooooo much for sharing this.
Pingback: 8/30 and 9/30 – Elimination Diet « Pick a Peck
does the can have to be opened or unopened when refrigerated? thanks!
Hi Val, it doesn’t matter, we keep ours closed. Enjoy your Sunday!
Pingback: 84th&3rd | Caramel Bourbon Bananas and Whipped Coconut Cream
don’t give up, though, keep trying; it’s that good.
Just made this today to go on top of a Apple Carrot Breakfast cake….my kids loved it!
I refrigerated then used the Thai organic and added cinnamon and vanilla, whipped came out fantastic. Will this keep in the fridge and be thick tomorrow as well or will I need to rewhip? I’m sending it in for my son’s “snow” for his groundhog day snack and want to make sure when his teacher open it up it’s still thick.
That’s awesome. So happy that your kids love it too. It should keep.
Pingback: 35: Vegan Wing Bowl « Total Goldy Transformation
Did you use a wisk to whip it or an electric mixer. I’d like to do this in my vitamix, do you think that would work?
Hi Lizz, we use a hand wisk. I have not tried it with an electric, let me know how it works if you try it. jo
I tried this out and loved it (though I added too much vanilla). I hope you don’t mind that I will be sharing your post on my community site http://www.kamloopsparents.com
Hi Elizabeth, please do share, I love your site, and will pass it on as well.
Thank you. jo
How long would this last in the fridge? This would be GREAT in my morning Kona coffee…
it will keep just fine for you, until you gobble it all up.
Thanks for sharing this alternative, now my boy’s going to trait whit everything!!! (the are allergic to dairies)
Fantastic!!!
Okay, maybe a stupid question: I’ve had this bookmarked for a long time but have always wondered about something. How come you can’t use the coconut water to drink or in a shake? What are you supposed to do with it then?
I was just re-reading this again today (for probably the 100th time, I like to look at things and dream about eating them, and then never do it, lol) and it finally occured to me that it might be a grammatical error? Is it supposed to say, “don’t throw it away; use it….” ?? Or is it supposed to be a list of things you aren’t supposed to do with the coconut water, like it’s written? That’s how i have been reading it this whole time and it never made sense to me, but I have never used any coconut products so I just figured the water would make you sick or something. ??? Could you clarify?
I’m sorry if that’s SUPER stupid. (blush)
Hi there and thanks for bookmarking our site.
Don’t discard (throw away) the water, you can drink it or put it in your shakes. There are not stupid questions ever. I am so happy to have you visit and comment. Give it a try and tell me how it comes out. Jo of Nutty Kitchen.
Pingback: It’s Been A While | Heather Eats Almond Butter
Pingback: Flaxseed Pancakes: Kidz In the Kitchen : KamloopsParents
Piece of heaven: Banana crepes (easy: 2 eggs + 1 banana) topped with cinnamon vanilla coconut whipped cream and chopped strawberries. Yum!
YUUUM!
I tried it this morning. I refrigerated the coconut milk overnight. I tried to get all the thick part out, leaving only the water. Unfortunately, a good bit of it was still milky. It was hard to get all the solids out without some of the liquids. I still mixed it with the cinnamon and vanilla. It still tasted good, but it didn’t get as thick as I would like, to get that “whipped” texture. It was more of a thick cream, or melted whipped cream more than anything for me. I am storing the rest of the “milk” to see if any more hardens, or becomes more solid. It just didn’t separate very well for me. It was still delicious.
Jennifer – Sorry to hear that your coconut cream did not whip up the way it should. We’ve run into similar issues depending on the type of product we use. The best results are had with Coconut Milk that has NO additives and is 100% coconut. Unfortunately, the ingredients that are added to some Coconut Milk will cause the milk to stay homogenized or partially so. The brand we use most and recommend is Aroy-D 100% Coconut, you can find it online if you don’t find it locally.
Thanks for the tip. I did put what I made in a storage container and put in the fridge. After a while it actually solidified. It is like a really thick whipped cream.
I had coconut whipped cream at Veggie Galaxy in Cambridge just yesterday and was wondering how they made it – now I know, thanks!
THATS AN AWESOME IDEA. I’m so excited about this. THANK YOU for discovering and posting.
My coconut didn’t whip. It stayed the consistency of icing. Really thick. What did I do wrong? Should I have added a little of the water?
Meggan – We’ve never experienced that problem… What brand of coconut milk did you use and did it contain any additional ingredients?