This coconut whipped cream with berries is the worlds fanciest breakfast ever. Running a fresh cut strawberry through a bowl of coconut cream will change your life. Coconut whipped cream uses one ingredient and takes less than 2 minutes to whip up! Luscious and rich this dairy-free cream is vegan, paleo, keto and whole30 friendly. With a few drops of stevia or a little powdered sugar, you can makes this into frosting, perfect for desserts or breakfast!
- This dairy-free coconut whipped cream is perfect for a simple breakfast
- Super easy, all you need is a can of coconut milk and a hand mixer
- A touch of fresh mint with coconut cream is absolutely luxurious
- Coconut whipped cream is the missing ingredient for vegan, paleo, keto, and whole30 treats
How are these lazy?
The mark of a lazy recipe is that doesn’t need to be made today. Because we’re using canned coconut milk, you can buy a can today and put off making it until you find yourself pumped for berries and cream!
Let’s assume you already own a chilled can of coconut cream. All that there’s left to do is get out your can opener and hand mixer. Within 2 minutes your effort is complete! Whipping canned coconut cream is the easiest thing. Stand there and point your hand mixer in the direction of the cream.
Why is coconut whipped cream so good?
In the dairy-free world, there’s one source for homemade whipped cream, and that’s with coconut. Coconut cream is so rich and smooth. No amount of blended cashews can compare with the whipped luxuriousness that is coconut cream.
If you add a little vanilla or a drop of something sweet it will be even better!
Mistakes to avoid
There are a few things that can not be ignored.
1). Coconut cream is from a chilled can. Put your can in the fridge the night before you need it. If your can isn’t chilled, then your coconut cream will be mixed with the coconut water in the can. Chill the can so the cream will separate and float to the top.
This coconut whipped cream is CREAM ONLY so let’s leave the coconut water out of this recipe! Both cream and water are in the can and chilling canned coconut milk is the only way to separate them so you can just use the cream.
2). Coconut whipped cream is temperature sensitive. It needs to stay chilled to hold its shape. If your coconut cream is sitting out, expect it to melt. If you’re using a piping bag like I did consider holding the bag with a towel to protect the cream from the heat of your hand. Serve as soon as it’s prepared or place your prepared food back into the fridge until ready to serve.
3). Various brands of canned coconut milk (or canned coconut cream) perform differently. I honestly will use whatever since I don’t demand perfection. If you’ve got standards, I’d highly recommend Minimalist Bakers blog post where they talk about which brands come out fluffy and which come out grainy or too thick.
Where to buy canned coconut milk?
Every grocery store ever.
How to make coconut whipped cream
- Chill canned coconut milk (or canned coconut cream) in the fridge overnight
- Turn can upside down and open the bottom of the can
- Pour off coconut water and use it in a smoothie
- Scoop the coconut cream into a bowl and whip with an electric hand mixer till smooth
- Add optional sweeteners or flavor extracts and mix a little more
Ways to use coconut whipped cream
- Turn coconut whipped cream into frosting by sweetening it
- Top a homemade frappuccino or iced coffee with it
- Serve coconut cream with berries
- Spread over a sheet of brownies
Make this your own
- Add stevia, powdered sugar, sugar-free sweeteners or maple syrup
- Mix in flavored extracts such as vanilla, almond or orange
- A touch of
mintextract with a green powder would make for a refreshing mint cream
- Take this up a notch by mixing in cocoa powder or an adaptogen extract
- Pipe, scoop or spread this onto your next dessert or fruit breakfast
- As mentioned above be mindful of the temperature. Keep coconut cream cold, or it will melt. We want this cream chilled and solid to hold its shape.
- Various canned coconut milk brands yield different results. Read Minimalist Baker for coconut can reviews.
- If your coconut cream is a little stiff put a tiny bit of cold coconut water into the bowl while whipping to loosen it up.
- Whipping coconut cream can come together in less than a minutes but can be blended with a hand mixer for several minutes to get smooth.
Need more wholesome recipes?
- 5 Whole 30 Sweet Snacks (Vegan + Gluten Free)
- 3 Vegan Keto Cookie Sandwich (Gluten Free)
- 3 Vegan Chia Seed Desserts (Gluten Free)
- 4 Warm Smoothies for Cold Winter Days (Vegan)
1 can coconut milk or coconut cream, chilled
optional: sweetener, flavored extracts & vanilla bean
electric hand mixer
- Chill canned coconut milk overnight in the fridge
- Open can upside down and drain off coconut water
- Scoop the coconut cream into a mixing bowl
- Whip the coconut cream with a hand mixer until smooth
- (optional) Add any flavors or sweeteners at this point
- Use immediately or store in the fridge until ready to serve
Coconut whipped cream is a temperature sensitive recipe. Canned coconut needs to be chilled overnight to serapate the cream from the water in the can.
Keep in the fridge until ready to serve and serve chilled. Coconut cream will melt if warm.
If coconut cream is stiff while whipping then add a tiny amount of coconut water while mixing.
Coconut cream can be enjoyed sweetened or sugar-free. Plain coconut cream is great but adding fresh vanilla bean would be wonderful.
Read Minimalist Baker‘s blog post on the different brands of canned coconut milk for a more predictable outcome.
Both canned coconut milk and canned coconut cream will work. Canned coconut cream has less coconut water and will yield more coconut whipped cream.
Store in fridge up to 3 days.