Coconut Whipped Cream


This is something that blew my mind the first time I made this! I made this first when I made the Mixed Berry Cake from Chloe’s Kitchen Cookbook that I posted in the summer. But here is the recipe by it’s self so that you can use it for whatever you’d like to put it on, in, over, etc.

Mixed Berry Shortcake - 4

I’ve made coconut whipped cream many times for different things – to put on cakes, berries, pies, lattes, hot chocolate, etc. Although the recipe looks a little complicated because of how much I put in the directions, it’s the things I’ve learned from making it over and over again and it’s how I can explain the science behind it. Once you learn it, you can’t unlearn it, promise! You’ll be whipping this up all the time to put on anything and everything!


Coconut Whipped Cream

  • Servings: 1 1/2 cups
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This recipe is based off of the recipe found in Chloe's Kitchen cookbook with some of my additional twists I've added to it for different things.


  • 1 13.5 oz can of coconut milk, full fat not lite
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • Optional – You can use other extracts like almond, lemon, cinnamon, etc. depending on what you are making it for, OR you can use liquor instead of the extract like whiskey, bourbon, etc.


  1. Make sure you prepare the can of coconut milk. After buying it, put it straight in the fridge, not in the freezer – it won’t separate the way it needs to. In the fridge the coconut water will separate from the coconut cream/fat. The cream will be at the top of the can so make sure when you put the can in the fridge, the side that you open will be on top. DO NOT SHAKE. It should be mainly separated in 2-3 hours, but 4-6 always turns out better. It’s also advisable to make sure the bowl you use has been in the freezer for about 30 minutes before making it. The colder everything is, and the colder everything stays, the better the outcome.
  2. Once you are ready to make the coconut whipped cream take your bowl out of the freezer and the can of coconut milk out of the fridge. Open the can and it should be white cream on the top. Scoop that out into the bowl. You’ll know when you get to the clear coconut water. Try not to get ANY coconut water into the bowl. Even if you have to leave some of the cream behind. The smallest amount of coconut water will weigh down the cream and make it less fluffy at the least. It could make it not whip at all.
  3. Start whipping the cream with a hand mixer and slowly add in the powdered sugar. Once the powdered sugar is mixed in you can add your extract or liquor. Whip for about 10 minutes. You might want to put it back in the fridge if it starts to get warm and finish whipping after it’s cooled off again.
  4. Keep cool and top any drink or dessert with the Coconut Whipped Cream!


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