How To Make Coconut Whipped Cream

Here’s a step by step tutorial for how to make coconut whipped cream from coconut milk. Paired with organic blackberries, this is a quick, delicious, and incredibly healthy dairy free dessert or for anytime you want a dairy free topping. 

Hi, friends! Nicole here with one of my favorite treats to make on warm spring evenings: blackberries and coconut whipped cream! 

My dad loves pretty much anything made with coconut so when I first discovered that coconut milk could be turned into a lovely whipped cream, I knew I’d found the perfect recipe to surprise him with. I have made it for Apple-Filled Pumpkin Crepes and beautiful Caramelized Bosc Pears and now, for these berries!

You can serve this coconut whipped cream on any of our gluten free dessert recipes that call for regular whipped cream topping. You’ll definitely want to bookmark this recipe for later.

Ingredients

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Coconut whipped cream is gluten free, dairy free, vegetarian, and paleo! All you need is a can of coconut milk and your favorite sweetener. I add just one packet of stevia, but you could also mix in a little vanilla to taste. Stevia is a healthy natural alternative to sugar. Read more about it here.

For the can of coconut milk (make sure to use a can, not a carton), I use Native Forest that is certified gluten-free and canned with non-BPA packaging.

Instructions

*Free printable recipe card is available at the end of the post.

A can of coconut milk contains coconut fat and coconut water. If you were to shake and open the can right away, the fat and water would mix together forming a creamy liquid.

However, if you leave the unopened can overnight in the refrigerator, the fat and water separate, forming a thick layer of coconut fat at the top of the can. (See my tip below.)

At the bottom of the can will be a bit of coconut water that you can discard or refrigerate to add to your smoothies. Spoon out the top layer into a cold, mixing bowl. It will look like the picture below.

I like to use a hand mixer to whip up this coconut fat into cream. I find it works best if the beaters of the hand mixer have been chilled so I usually leave them in the refrigerator overnight along with the mixing bowl and coconut milk.

All you need to do is beat the coconut fat until it reaches a softer consistency (this usually takes about three to five minutes). Then add your sweetener of choice and beat it in until combined.

You can eat it right away and also refrigerate any left over whipped cream for up to three to four days. It’s quick and effortless to make, and paired with blackberries it’s incredibly delicious and refreshing.

Are organic berries good for you?

I always recommend buying organic berries that are free of chemicals and pesticides. My local health food store had a sale on these organic blackberries from Driscoll’s. Blackberries rank low on the glycemic index.

They’re also low in calories and virtually fat free. And best of all, they have a high concentration of antioxidants and vitamins which can prevent heart disease and periodontal disease and contribute to cognitive health. See this article for how they outrank blueberries.

Ultimately, blackberries and coconut whipped cream makes for a quick and easy, wonderfully healthy dessert! Perfect for an elegant party or just to treat yourself.

Pro tips and recipe notes

• Here’s a tip for you. When you place your can of coconut milk in the refrigerator overnight to chill, place it upside down. When you flip the can over to open it, the liquid part will now be at the top of the can! Then you can easily pour out the coconut water and save it to add to smoothies.
• This recipe works best if the beaters of the hand mixer have been chilled so leave them in the refrigerator overnight along with the mixing bowl and coconut milk.
• You may prefer to sweeten your coconut whipped cream with honey or another favorite sweetener. 
• Left over coconut whipped cream can be refrigerated for up to three to four days.

Enjoy friends! Have a happy and healthy weekend!

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How To Make Coconut Whipped Cream

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How to make coconut whipped cream from coconut milk. Paired with organic blackberries, this is a quick, delicious, and incredibly healthy dairy free dessert.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 35kcal

Author Barbara Bianchi

Ingredients

• Package of blackberries
• 1 can of Native Forest coconut milk
• 1 packet of Stevia or 2 tablespoons raw honey if you prefer

Instructions

• Refrigerate the can of coconut milk overnight. Chill a bowl and the beaters of your hand mixer as well.
  1 can of Native Forest coconut milk
• When you are ready to make the whipped cream, be careful not to shake the can. Spoon the solid coconut fat at the top of the can into the cold bowl, leaving the coconut water behind.
• With your hand mixer, beat the coconut fat into a firm whipped cream, about 3-5 minutes.
• When the consistency is right, add stevia or honey. Beat again until combined.
  1 packet of Stevia or 2 tablespoons raw honey if you prefer
• Refrigerate until you are ready to serve.
• Divide blackberries into dessert dishes and top with coconut whipped cream.
  Package of blackberries

Notes

• Here's a tip for you. When you place your can of coconut milk in the refrigerator overnight to chill, place it upside down. When you flip the can over to open it, the liquid part will now be at the top of the can! Then you can easily pour out the coconut water and save it to add to smoothies.
• This recipe works best if the beaters of the hand mixer have been chilled so leave them in the refrigerator overnight along with the mixing bowl and coconut milk.
• You may prefer to sweeten your coconut whipped cream with honey or another favorite sweetener. 
• Left over coconut whipped cream can be refrigerated for up to three to four days.

Nutrition

Calories: 35kcal

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