How to Make Coconut Whipped Cream (Refined Sugar Free)
This coconut whipped cream is a light, fluffy, dairy-free topping made with chilled coconut milk or coconut cream and naturally sweetened with maple syrup or honey. It comes together in minutes and is perfect for adding a creamy finish to both breakfast recipes and desserts.
Servings 4 servings
Ingredients
- 1 13.5 oz can full-fat coconut cream, chilled (or full fat canned coconut milk works too)
- 2-3 tbsp maple syrup or honey (adjust to taste)
- 1 tsp vanilla bean paste preferred (can sub vanilla extract)
- Pinch of salt
Instructions
Chill the coconut milk:
- Place the can in the fridge overnight (or at least 8 hours). This helps the cream separate from the liquid.
Scoop the cream:
- Open the can and scoop out only the thick, solid coconut cream into a mixing bowl. Leave the liquid behind (you can save it for smoothies).
Whip until fluffy:
- Using a hand mixer, whip the coconut cream on medium-high speed for 1–2 minutes until light and fluffy.
Sweeten and flavor:
- Add the maple syrup (or honey), vanilla, and a pinch of salt.
- Continue whipping for another 30–60 seconds until smooth and creamy.
Serve or chill:
- Use immediately or place in the fridge for 30–60 minutes to firm up slightly.
Notes
- Coconut cream will give the most stable, thick texture compared to coconut milk
- Save leftover coconut liquid for smoothies or coffee
- Vanilla bean paste adds a richer flavor, but extract works just as well
- Great make-ahead topping for meal prep breakfasts or desserts
- If overmixed, it can become dense, stop once soft peaks form
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