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How to make whipped cream from a can of coconut milk

How to make whipped cream from a can of coconut milk

From the 10 side dishes, desserts and more recipes to try for Thanksgiving series
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This whipped cream is a fantastic option for something creamy and non-dairy to go with dessert.

If you love having something whipped and creamy with a warm cobbler or fruit pie but are avoiding dairy, I have a sweet little trick for you. Did you know that you can make luscious whipped cream from a can of coconut milk? Here’s how!

This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream. I first spotted this technique at Nutty Kitchen and I just had to try it for myself!

I found that this works brilliantly; the cold cream whips up into thick yet airy whipped cream. It does taste strongly of coconut, however, as you might expect. So, if you do not like the flavor of coconut, this is not for you. But if you want something creamy and non-dairy to go with dessert, this is a fantastic option. The coconut cream is naturally a little sweet, so you can leave it unsweetened. Or you can add a touch of vanilla and sugar to make it a little sweeter — up to you!

Homemade Whipped Cream

  • 1 (about 15-ounce) can full-fat coconut milk
  • 1 tablespoon granulated sugar, or more to taste (optional)
  • 1 teaspoon vanilla extract, or more to taste (optional)

1. Place can coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.

2. Open the can of coconut milk. There will be a firm, waxy layer on top. Scoop out this firm layer of coconut cream that has solidified at the top of the can into the bowl of a stand mixer or large bowl. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)

3. Whisk or beat on high speed until it becomes fluffy, light, and holds soft peaks, 3 to 5 minutes. Whisk or beat in 1 tablespoon granulated sugar and 1 teaspoon vanilla extract if desired.

Recipe notes: This whipped cream lasts well in the refrigerator for several days.

(Faith Durand is editor-in-chief of, a nationally known blog for people who love food and home cooking. Submit any comments or questions to

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