Basic Coconut Whipped Cream Recipe

April 08, 2015

Like most people I love whipped cream. No matter how it's used it always improves the dish it is added to. Plain and unsweetened it adds goodness and volume for a creamy rich texture to sauces and soups. Sweetened with a bit of sugar and vanilla, whipped cream makes an excellent treat as is or added to desserts. But there's just one problem, dairy and me just don't get along. I am lactose intolerant as well as allergic to dairy.

Recently I discovered I could make my own vegan and dairy free whipped cream with just one ingredient. I don't buy store bought whipped creams because they tend to made out of soy and/or hydrogenated oils, ingredients that I would rather keep out of my body. So when I started making this basic recipe all of a sudden my life became better. 

  • 1can of full fat Thai Kitchen coconut milk - reduced fat simply will not do

Refrigerate the can of coconut for at least 6 hours or longer before making whipped cream. This will help the water separate from the fat. When you are ready to make the coconut whipped cream take the can out of the refrigerator, flip it over, and carefully open it bottom side up without shaking it. The water portion will be at the top and the fat portion at the bottom.

Pour the water out into a container and save it for later. It’s great to drink on it’s own or added to smoothies, soups, or other dishes.

Scoop the white fat creamy portion out of the can and put it in a large mixing bowl. Whip the cream using a hand or stand mixer on medium for 3-5 minutes or until desired consistency is reached.

Note: I have made coconut whipped cream with a few different brands and all of them will yield a different texture and consistency. Thai Kitchen is my favorite so far as it makes the thickest and smoothest whipped cream. Use this brand if you plan to use the cream for pie filling or mousse. I used Thai Kitchen Coconut Milk to make the batch of whipped cream in the picture below. 

The water and fat from Native Forest Brand doesn’t fully separate after refrigeration so the consistency is thinner but still tastes great. I use Native Forest in soups and as a topping for fresh berries. The whipped cream below is made with Native Forest Coconut Milk.

If making a sweet whipped cream try adding 1 tablespoon of coconut palm sugar and 1 teaspoon of fresh vanilla after you achieved your desired consistency. Then whip on high for another second or two until well mixed. 

Enjoy and let me know what you think!

Also in Dr. Dawna Ara, DACM


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