Coconut Whipped Cream

If you miss dairy and whipped cream on your Paleo diet, then we’ve got a serious treat for you! This Coconut Whipped Cream recipe is a healthy and Paleo version of whipped cream, that can be used anywhere that you would use traditional dairy whipped cream. Enjoy our Coconut Whipped Cream recipe on fresh sliced fruit or berries, atop Paleo Pumpkin Pie at Thanksgiving, in your Paleo Hot Cocoa, or as a topping for any another Paleo dessert!

Be sure to refrigerate your can of coconut milk overnight so you can easily separate the coconut cream from the coconut water (you’ll be using the cream only for this recipe). For more delicious and Paleo dessert recipes (and hundreds of other FREE Paleo recipes), visit our Paleo Plan recipe center!

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Coconut Whipped Cream

Servings 4

Total Time: 2 hours

Cook Time: 10 minutes

Passive Time: 2 hours

Nutrition Information

calories 205

carbohydrate 4g

fat 20g


  • 1 can(s) coconut milk, full fat (403 mL)
  • 1/8 teaspoon(s) vanilla (optional)
  • 1/8 teaspoon(s) cinnamon or freshly grated nutmeg (optional)


  1. Refrigerate can of coconut milk for at least 2 hours (best if refrigerated over night).
  2. Open the can and scoop out thickened coconut cream on top into a medium bowl. Drink the coconut water at the bottom, or save it for a smoothie.
  3. Add cinnamon and vanilla if desired, and whip coconut cream with a wire whisk until it begins to thicken.

This recipe inspired in part or in whole from here


  1. Anyone tried this? How does it come out? After whipping the coconut milk, could you add honey, agave nectar, or maple syrup to give it a little more sweetness?

    I’m thinking I’ll try this for a whipped cream topping on the Paleo Pumpkin Pie this week…

  2. Whipped coconut cream is sooo good. I add a splash of honey or pure maple syrup to mine and some vanilla, sometimes cinnamon also. This is amazing stuff! Use on top of a chcolate or coconut cream pie, in any desert, dip for berries, over pancakes, etc. We make banana crepes (2 eggs + 1 banana blended) and top with vanilla cinnamon vanilla cream and chopped strawberries. Heavenly stuff.

  3. This truly is excellent. To the base recipe, I add a teaspoon (or two depending upon how sweet you want it) of erythritol. Sweetens it up in a natural and paleo-compliant way! Top some berries with this and a bit of shaved dark chocolate and you’re in business!!

  4. I made the best thing ever with this recipe,
    One can coconut milk(cream and water)
    1/4 c unsweetened coco powder
    100% maple syrup to taste

    Whip up in mixer. So yummie!!!

  5. Mine didn’t whip up very well at all….it was very soupy. I only had the coconut milk in the fridge for four hours or so….maybe that was the issue. I used vanilla and 100% maple syrup. The taste was great…just soupy.

  6. Is there a difference between the coconut milk in a half gallon and a can. I bought coconut milk in a half gallon and it didn’t come out good at all

    1. Lisa- yes, you definitely want to use the canned stuff for this recipe and most others calling for coconut milk. The other stuff is just watered down coconut milk with weird flavorings and thickeners in it.

  7. This didn’t work for me. My canned coconut milk didn’t seperate after refrigeration. I find that sometimes it seperates and sometime it doesn’t. It was very watery since the coconut water didn’t seperate.

  8. You have to make sure not to shake up the cans and just scrape the thick cream off the top leaving the more watery stuff at the bottom. I have made it successfully many times but I just tried to sweeten it with coconut sugar and once I added it, it got all curdled! I had to throw it out. : ( I think I may have used stevia in the past. Next time I will try honey or maple syrup. Anything maple makes me very happy.

  9. Absolutely loved this! It was my first time making a paleo brownies and I wanted something to cut through the dark chocolate taste. This whipped cream was perfect. I made the mistake of shaking the first can of coconut milk so it didn’t set up right in the fridge. I think this might be a problem for some of the people trying this recipe and it coming out with a liquidy consistency. If you leave a can (unshaken) in the fridge overnight it will separate into a solid and a liquid. You don’t get a lot out of each can but it was enough for what I needed! with a little bit of honey the taste was spot on with homemade whipped cream, personally I think it tasted better. The kids loved it, even my friends who are sometimes picky eaters loved it. The texture was just right too, the only thing is I wish it had a higher melting point. It doesn’t last long as a stiff whipped cream for a long time at room temperature but I’d definitely make it again.

  10. For those of you that are having problems with it being soupy…

    -Some cans are “lite” make sure that you get full fat.
    -Try all the brands that you can find. some just don’t whip up for some reason.
    -Don’t shake the can
    – My favorite brand is “Native Forest”. It is a bit pricier, but worth it in my opinion.

    Amy MacKay- I would think you could frost the night before and then put in the fridge. Try one out and see what happens, then you will know for next time :)


    1. Kaleb – Is it really hot in your house by chance? If it’s too hot it’ll melt and get soupy. Maybe try using an electric – I’ve only actually done it using an electric mixer. When you do that, if you do it for long enough, water will actually start to separate out and you can dump that water out and continue to whisk. That’s how I made my frosting for my wedding cupcakes and it was super firm.

  12. We have cans of coconut cream in Australia….. I suppose it is just the cream from the top of the milk you are talking about. Anybody know?

  13. I use the Thai organic one. I put the can upside down in the freezer for 30 mins. Take it out and put it in the refrigerator upside down. The next day open it and the liquid is on the top. Pour out the liquid and the coconut milk will be thick on the bottom. Scoop out with a spoon.. Enjoy.

  14. Ladies, he states to just use the pasty coconut and leave the coconut water out.. I made this and it turned out pretty good!

  15. Made coconut whipped cream many times. Coconut milks vary, from my experience. You never know what you will get. even from the same brand. some are great and some are too thin. Just tried thai kitchen, and was very firm, ..I thought it would be perfect!! but added sugar and it curdled. First time that has ever happened, too.

  16. This only works when you use the solid part of the canned coconut (do not mix with the water at the bottton of can or it will be soupy) scoop up the solid part only- so yum!

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