35 Minute Coconut Whipped Cream Recipe From Scratch
This coconut whipped cream recipe is made from scratch in only 35 minutes! With simple steps and a quick cooling process my recipe eliminates wasted time. It’s the perfect topping for pies, chocolate chia pudding, and even cobblers.
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One of my favorite things about coconut whipped cream is the luxurious texture. We’re not a dairy-free household but we do prefer coconut over dairy when it comes to many recipes. The coconut milk is inexpensive, whips up quickly, and has a silky texture. You’re going to love it!
Coconut Whipped Cream Recipe Inspiration
A few weeks ago I developed a chocolate chia pudding recipe and needed a whipped cream for the topping. I browsed the grocery store for a wholesome option but only found additives and high price tags.
So I opted for a can of full fat coconut milk and got to work developing a homemade whipped cream. It’s super cheap to make, only uses 2 ingredients, and has zero additives or fillers. What’s not to like?!
Why You’ll Love This Recipe
- Easy to make even for beginner home cooks.
- Tastes so delicious and has a silky texture.
- 1 can of coconut milk makes 3 quarts of whipped cream.
- It’s the perfect topping for desserts especially around the holidays.
Tips for Making
- Always use cold coconut milk (don’t rush the chilling process)
- Only use full-fat coconut milk (canned is best)
- Don’t rush the whipping process
- If the milk doesn’t form whipped cream after 10 minutes, something went wrong and you’ll need to try again
- The brand of coconut milk can cause different textures. My favorite is Kroger’s Simple Truth full fat coconut milk in a can.
Ingredients
- 1 can (13.5 FL oz) full fat coconut milk
- 2 tsp raw honey
How to Make Coconut Whipped Cream
- Empty a can of full-fat coconut milk into a freezer-safe bowl and place in the freezer for 30 minutes (or in the fridge overnight).
- After chilling the milk should feel cold to the touch.
- Add honey and use an electric mixer with a whisk attachment on medium-high speed to whip the ingredients until soft peaks form (about 5 minutes).
Kitchen Tools for this Recipe
Storing
Store coconut whipped cream in a air-tight bowl in the fridge for 1 week. It will change in texture after a few days, just give it a gentle stir before using. If it begins to smell funky or turns colors please throw it out.
Serving
- Use to top hot chocolate, ice cream, pies, puddings, cobblers
- Use in recipes that call for whipped cream
- Enjoy by the spoonful
Recipe FAQ
This section is to help answer your questions when making this recipe. If you don’t find an answer, please ask in the comment section below this post.
Do I have to use full fat coconut milk to make whipped cream?
You will always need to use full-fat it’s what creates the texture.
Why is my coconut whipped cream not whipping?
It needs to be chilled longer or wasn’t cold enough if the milk is not whipping. It can also be something to do with the brand of milk you’re using. I suggest trying a different brand and/or chilling longer.
How do you thicken coconut whipped cream?
It’s all in using an electric mixer and ensuring the milk is cold.
How long does coconut whipped cream last?
It’ll last up to 1 week in the fridge.
Is it possible to make coconut whipped cream without chilling?
It’s not possible to make whipped cream without chilling the milk.
More Desserts From Scratch
- Chocolate Chia Pudding Recipe From Scratch
- Chocolate Dipped Strawberries
- Sourdough Cream Cheese Apple Danish Recipe From Scratch
- Sourdough Chocolate Chip Scones (The Best Recipe From Scratch)
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Coconut Whipped Cream Recipe From Scratch
Ingredients
- 1 13.5 FL oz can full fat coconut milk
- 2 tsp raw honey
Instructions
- Empty a can of full-fat coconut milk into a freezer-safe bowl
- Place bowl in the freezer for 30 minutes (or in the fridge overnight).
- After chilling the milk should feel cold to the touch.
- Add honey and use an electric mixer with a whisk attachment on medium-high speed to whip the ingredients until soft peaks form (about 5 minutes).