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 moments notice.
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.
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:
Want more healthy staple recipes like this one? Check out How To Make Almond Butter, How To Make Tahini, How To Make Gluten-Free Bread Crumbs or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating staple recipes you will love!
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:*
- high in anti-oxidants
- 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
Yield 1 cup
Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Egg-Free / Nut-Free / Paleo-Friendly / No Refined Sugar
- 1 can organic full-fat coconut milk (13.5 ounce can)
- 2 - 4 tablespoons organic unrefined granular sweetener (or non-GMO xylitol or stevia blend for lectin-free)
- 1 teaspoon organic vanilla bean powder*
*Note: Vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a white color, omit the vanilla bean powder and use organic vanilla extract.
- 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.
Hi, I’m Karielyn! I’m a cookbook author and creator of The Healthy Family and Home website. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.