If you have never experienced homemade Whipped Coconut Cream Topping, you have to try it at least once and I promise...you will never use store-bought whipped topping ever again!
It really, really does taste like the unhealthy traditional store-bought version, actually even better.
It took me several times of getting it right before I experienced the whipped topping magic.
The secret is the can of coconut milk has to be cold enough for the full-fat part to solidify.
The more solid the full-fat, the thicker the topping will be.
First you need to refrigerate the can overnight and after you open the can of coconut milk, it should be half coconut water and half solid coconut milk fat.
The fat part is what you want to use to make the whipped topping but don't throw out the coconut water...use it to make a smoothie!
When I first started making this, I've had to re-purpose more than one can of coconut milk because the full-fat part wasn't hard enough so make sure it is really cold.
Now I always keep a can or two in the back of my refrigerator ready to use at a moment's notice.
And I prefer to buy coconut milk that comes in BPA-free cans and don't have any added ingredients or stabilizers like guar gum.
Basically, you just add the full-fat part of the coconut milk, a couple of tablespoons of your favorite granular sweetener and a touch of vanilla, if you prefer to an electric mixer.
I like to use organic coconut sugar for my sweetener (and sometimes xylitol to make it sugar-free and lectin-free) and organic vanilla bean powder but it gives it a slightly darker color and dark flecks from the vanilla bean.
This usually isn't a problem, but if you need a pure white topping for presentation purposes, just use an organic, unrefined white granular sweetener and organic vanilla extract instead.
It is so much healthier than store-bought cool whip which has GMO's, high fructose corn syrup, dairy and preservatives:
S.A.D. (Standard American Diet) Kraft Cool-Whip
Ingredients: Water, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), High Fructose Corn Syrup, Corn Syrup, Skim Milk, Contains 2% or less of Light Cream, Sodium Caseinate, Natural and Artificial Flavor, Xanthan and Guar Gums, Polysorbate 60, Sorbitran Monosterate, Sodium Polyphosphate, Beta Carotene (Color)
This is not a food. It is a container of chemicals, GMO's and man-made ingredients.
The only ingredient in this whipped coconut cream topping is organic coconut milk, organic granular sweetener and organic vanilla bean powder. That's it!
And here's some recipes you can try using this healthier version:
Gluten-Free Vegan Raw Apple Pie Tart
Gluten-Free Vegan Belgian Waffles
Raw Vegan Pumpkin Mini Cheesecakes
Raw Vegan Key Lime Cheesecakes
5 Fast Facts About Coconut (Coconut Flakes):*
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
5 Fast Facts About Vanilla Bean Powder:*
- anti-microbial
- high in antioxidants
- can help reduce inflammation
- contains small traces of minerals
- 1 teaspoon contains 3 g of protein and 3 g of fiber
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
How To Make Whipped Coconut Cream Topping
Equipment
Ingredients
- 1 can organic full-fat coconut milk 13.5-ounce can
- 2 - 4 tablespoons organic unrefined granular sweetener
- 1 teaspoon organic vanilla bean powder*
Instructions
Advanced Preparation:
- Place the can of coconut milk in the refrigerator overnight.
Prepare the topping:
- Remove the can of coconut milk from the refrigerator. You should not be able to hear any liquid movement when you shake it.
- Open the can with a can opener. There should be a thick layer of coconut "fat" on the top of the can and coconut water on the bottom.
- Carefully scoop out the coconut "fat" and add it to an electric mixer bowl. Save the coconut water at the bottom of the can to make a smoothie!
- Add the granular sweetener and vanilla of your choice to the mixer bowl.
- Mix on "high" setting with the "whisk" attachment until it becomes thick and peaks.
- Use as a topping on fruit, granola, pancakes, desserts, parfaits, etc.
- Enjoy!
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Want More Healthy Gluten-Free Vegan Staple Recipes Like This One?
Check out these:
- How To Make Almond Butter
- How To Make Tahini
- How To Make Gluten-Free Breadcrumbs
- or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating staple recipes you will love!
Linda says
Thank you for recipes!!! I have been leaning towards coconut in all forms. I love the whipped topping especially for my coffee!
Karielyn says
Hi there Linda! Even though I don't drink coffee, I bet the whipped coconut cream topping would be an ~amazing~ replacement for regular coffee creamer and that's what I would use if I did drink coffee. And just think about how much healthier it is than the fake, highly processed coffee creamers on the market!
Thanks for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂
Elisa says
Hi Karielyn
Thanks for sharing such great recipe! I've just bought some fresh coconut milk and can't wait to try whipping it up. I plan to top it on my mandarin orange cheesecake. May i ask if it freezes well? Will freezing change it's texture?
Karielyn says
Hi there Elisa! Just make sure you are using canned, full-fat coconut milk to make the whipped topping and that you've put it in the refrigerator long enough for the fat to separate from the water.
I've put the can in the freezer before to speed up the separating of the milk fat and coconut water and it still whipped up fine.
However, I've never put the whipped coconut cream topping in the freezer after it's been whipped so I'm not sure what would happen if you did that.
Thanks for your question and I hope you enjoy it with your cheesecake 😉