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Whipped coconut cream is the dairy-free answer to a can of spray whipped cream. One chilled can of coconut milk, a little honey and a few minutes of beating turn into a thick, spoonable topping. It loves berries, waffles, and a certain cherry crumble.
Pro Tips
- Chill the unopened can in the fridge overnight — warm coconut milk won't whip no matter how long you beat it.
- Scoop out only the thick hardened cream from the top of the can (about 4 oz); save the coconut water underneath for smoothies.
- Beat the cream alone for 2-3 minutes before adding the honey, then keep beating until it thickens and turns slightly stiff.
- Set expectations: this cream thickens and holds soft peaks, but it won't stand up like dairy whipped cream — think lush and creamy, not airy.
- It stores chilled for up to 2 weeks, so a can in the fridge means dessert toppings on demand.
Frequently Asked Questions
Why didn't my coconut cream whip?
Almost always the can wasn't cold enough. Chill it overnight and scoop only the solid cream — any of the watery liquid in the bowl will keep it from thickening.
How long does whipped coconut cream keep?
Up to two weeks in the fridge. It firms a little as it sits, so give it a quick whisk before serving.
What do I do with the coconut water left in the can?
Don't toss it — it's perfect for blending into smoothies or thinning out a thick one, like the Hawaiian Vacation Smoothie.
What should I serve it with?
Strawberries and blueberries are the favorites here, and it's also excellent on warm waffles or spooned over cherry macadamia crumble.
Recipe Card
Ingredients
Method
- 1. Open can and scoop the thick white hardened cream into mixer (about 4 oz).
- 2.
- Beat on a medium to high setting for 2–3 minutes.
- 3.
- Add honey and beat for another 2–3 minutes, until cream thickens and becomes slightly stiff (it will not stand up like dairy whipped cream).
- 4.
- Serve immediately or store chilled for up to 2 weeks.
