How-to Make Whipped Coconut Cream
Serves: makes about 1 to 1½ cups - depending on the brand 
gluten-free, dairy-free, paleo, vegan, vegetarian, egg-free, nut-free, keto, low FODMAP
  • 1 can full-fat organic coconut milk (see my brand suggestions below), refrigerated overnight
  • 1 tablespoon maple syrup, honey, sugar, powdered sugar, etc (or more)
  • 1 teaspoon vanilla extract
  • Optional Add-ins: raw cacao powder, vanilla bean paste, flavored pure extracts
  1. Carefully open the can of refrigerated coconut milk, being careful to keep it level. There will be a firm, waxy, thick white layer of coconut cream on top.*
  2. Scoop out the coconut cream and into a large bowl or the bowl of a stand mixer. (If it is hot in your kitchen, place your mixing bowl in the freezer for 5 minutes or so.)  Stop scooping when you reach the water in the bottom of the can. Save this for smoothies or drink it as is. Just don't add this into the solid cream for whipping.
  3. Using a mixer or hand beaters on high speed - whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla, if using.
  4. Whipped coconut cream is best served immideately, but can be stored in an air tight container for up to a week. It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve.
Alternatively, if you know that your coconut cream is good and solid (meaning a brand you have used before and can trust), you could turn the can upside down, open the bottom of the can instead and pour out the coconut water that way. This will only work if when you turn the can upside down, your coconut cream is so solid that it won't move.
Recipe by Tasty Yummies at