Easy vegan keto Low-carb Coconut Whipped Cream is a no sugar whipped topping to serve over fruit, in hot cocoa, on cakes, you name it! This vegan whipped cream is made from coconut cream and is light and fluffy, tastes amazing, and has only 1 gram of carbs per serving! This dairy free whipped cream recipe provides easy to follow step-by-step instructions!
I’ve tried more than a couple of times to make non dairy whipped cream, but it wasn’t as good as I wanted it to be. Until I got the formula down!
I’m not one to keep things to myself, so I’m excited to share with you my secrets for making the best coconut cream recipe for whipped topping! If you’ve never whipped coconut cream before, my tips will make it easy!
What is Coconut Whipped Cream?
Imagine a dairy free whipped cream. That’s what coconut whipped cream is in a nutshell. Or a coconut shell. Instead of using cow-dairy cream, we’re using full-fat coconut milk or coconut cream. It whips up into nice peaks!
I love this description of how whipped cream is made. You’re basically transforming a liquid into a solid. The process involves whipping lots and lots of air bubbles into the liquid and then slowly, breaking down and emulsifying the fat. That’s where those soft peaks begin to form.
How to Make Coconut Whipped Cream
It’s actually a simple process to make vegan whipped cream. Here are the 6 steps:
- Use a high quality coconut milk/cream (see my favorites in this post)
- Keep your cans of coconut milk chilled in the fridge
- Place mixing bowl and beaters in the freezer
- Scoop the hard coconut fat (not the milky, liquid part) into the chilled mixing bowl
- Use your mixer with whisk attachment and beat until soft peaks form
- Serve it as is or add vanilla and/or a sweetener such as Monkfruit zero calorie sweetener, Stevia, or powdered sugar.
This sounds pretty straight forward, but there’s more to it than that. Let’s go through these steps one-by-one.
Step One: High Quality Coconut Milk/Cream
Make sure you buy a can of full-fat coconut milk. See my recommendations for best coconut milk brands for making coconut whip cream below.
Whatever kind of coconut milk you use, know that some cans have less fat or may not be as solidified as others. It can mean your final product will create fewer soft peaks.
Step Two: Store Coconut Milk/Cream in the Fridge
I store all my canned coconut milk in the fridge so I’m ready to make coconut whipped topping at any moment! However, if your can is in the cabinet, store it in the fridge for at least 4 hours to help the fat solidify.
Step Two: Freeze Your Mixing Bowl
Next, place your mixing bowl in the freezer about 10 minutes before you’re ready to begin whipping. Having that bowl good and cold really does help.
Go ahead and throw the whipping attachments for your mixer in the bowl too.
Don’t you like how clean my freezer is? That’s not because I took the messy stuff out for this photo. No! I mean, who would do such a thing!
Step 4: Pour out the Liquid and Scoop out the Fat
After that mixing bowl is good and cold, remove the can of coconut milk from the fridge and open it with a can opener.
Now, use a butter knife (or a straw) to create a tunnel through the firm cream. You’re drilling for the watery coconut milk at the bottom of the can!
Once you’ve tapped it, go ahead and pour it into a bowl, just be sure not to throw it out. That’s some good stuff! Reserve it for your next smoothie or use it in place of milk in some other recipe.
Then scoop out the fat from the can into the chilled mixing bowl.
It’s hard to believe that this will transform into coconut cream whipped cream soon!
Step 5: Use a Mixer to Whip Cream
Place the chilled whipping attachments to your mixer and begin whipping away. This part can take from 5 – 7 minutes. Your goal is to see soft peaks form.
If you notice that the cream is staying firm and frozen to the sides, add a teaspoon or two of the milky liquid cream from the can to help break it up a little.
Step 6: Optional — Add Vanilla and Sweeteners
You can add a teaspoon of regular vanilla here, but I was trying to keep this whipped coconut cream as creamy white as possible so I used the scrapings from one vanilla bean. It worked like a charm!
I also added two packets of Truvia as well. You can substitute regular powdered sugar here, but it’s such a pure, indulgent, and healthy treat without processed sugars! Either way, add a tablespoon at a time and taste it to get the right level of sweetness for your taste buds.
I prefer my Vegan Coconut Whipped Cream to be just lightly sweet!
Best Coconut Milk Brands for this recipe
Here are my favorite coconut milk brands to make coconut whipped cream:
- Nature’s Charm Coco Whipping Cream — this whipped nicely!
- Savoy Coconut Cream — another one perfect for whipping!
- Sprouts Coconut Cream — mostly cream in the can, a little grainy, but still good
- Trader Joe’s Coconut Cream — mostly cream, but takes a little longer to whip and not as firm as peaks as the ones above.
Expert Tips:
Use these expert tips to make this coconut whipped cream perfect every time:
- I can’t stress this enough — select a good quality coconut milk or cream (I’m providing my favorites in this post). Not just any can of coconut milk will work.
- Keep your cans of coconut milk refrigerated so you can make this dairy-free whipped cream on a moment’s notice!
- Use the whisk attachment on your mixer.
- Use a spatula and push down ingredients that move up the side of the bowl
- Do not use a liquid sweetener for this recipe — it will weight the peaks down. Instead use either powdered sugar or a zero calorie sweetener
- Reserve any liquid drained from the can of coconut cream. If the cream is too thick when whipping it, add a teaspoon or two of the reserved liquid to help it froth up
- Be sure and chill the whipped coconut cream for at least an hour before serving and it will get even more firm.
See those stiff peaks? It’s enough to make a vegan’s heart soar!
Keto Whipped Cream
This is a perfect keto whipped cream dessert when you use keto friendly sweetener like Truvia or MonkFruit. Here are the estimated nutritional stats per serving:
Calories: 84 Carbs: 1 Protein: 0 Fiber: 0
With only 1 gram of carbs per serving, you can add this keto whipped cream to your favorite vegan keto desserts, like fresh berries, Chocolate Chia Pudding (using zero calorie sweetener instead of dates), Peanut Butter Granola, and more!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Coconut Whipped Cream
Ingredients
- 15 oz can full fat coconut cream chilled at least 4 hours or more
- 2 teaspoons Truvia or stevia, or powdered sugar
- Scrapings of one vanilla bean or 1 teaspoon vanilla
Instructions
- Place your mixing bowl in the freezer about 10 minutes prior to whipping the coconut cream so the bowl is nice and cold. Also, place whisk attachment on your mixer.
- Remove the can of coconut cream from the fridge, and use a butter knife or straw to poke a hole in the firm cream, pushing down through to the milky substance at the bottom of the can. Drain this liquid, reserving it for another recipe or smoothie.
- Spoon the remaining firm cream into your chilled bowl. Add the Stevia and vanilla. Use your mixer and begin whipping, scraping down sides as needed, for about 5-7 minutes, until stiff peaks form.
- Serve with fruit, cake, cocoa, or in place of whipped topping in any recipe.
Notes
Enjoy!
Thank goodness for coconut cream, am I right? Stuff is amazing! I have taken to putting a dollop in my morning coffee….hehe 😉
I’m in the choir singing Preach it, Jenn! Coconut cream is the best! 🙂
Thanks for the clear instructions! I followed them to make some coconut whipped cream for a gluten free, vegan version of strawberry shortcake and it came out wonderful! 🙂
Yay, Margaret! What says summer more than Strawberry Shortcake! Love it!