This 3-ingredient dairy-free coconut whipped cream is rich, luscious, and impossibly light — the perfect keto topping for pies, shakes, and desserts. A chilled can of full-fat coconut milk, powdered erythritol, and vanilla are all it takes. Whip it for six minutes and you have stiff, creamy peaks with no dairy in sight.
Craving that luscious, cloud-like dollop of whipped cream but need to keep it dairy-free? You’ve come to the right place! This 3-ingredient Coconut Whipped Cream is a total game-changer. It’s unbelievably rich, perfectly sweet, and whips up just as beautifully as the classic version. It’s the perfect finishing touch for everything from a decadent slice of pie to an ice-cold Shamrock Shake. Get ready to be amazed by how simple and delicious dairy-free can be!
Ingredients
• 1 can (14.5 oz / 411 g) unsweetened full-fat coconut milk or coconut cream, refrigerated overnight
• 2 tablespoons (30 ml / 1 fl oz) powdered erythritol
• 1 teaspoon pure vanilla extract
Instructions
1. Directions
2. Place a metal mixing bowl and the beaters from your hand mixer or the whisk attachment from a stand mixer in the freezer for at least 1 hour.
3. Without shaking, open the chilled can of coconut milk from the bottom. Carefully pour out and discard the clear liquid, leaving the solid white cream behind.
4. Scoop the solid coconut cream into your chilled mixing bowl. Using an electric mixer, beat on medium speed, gradually increasing to high. Beat for about 6 minutes, or until stiff peaks form.
5. Add the powdered erythritol and vanilla extract and beat for 1 final minute until smooth and combined. Serve immediately for the best texture.
Nutritional Information
• Nutrition Facts
• MAKES: about 1½ cups
• SERVING SIZE: 2 tablespoons
• CALORIES: 69
• FAT: 7.5g
• PROTEIN: 0.7g
• TOTAL CARBS: 1g (0.04 oz)
• FIBER: 0g
• NET CARBS: 1g (0.04 oz)
• ERYTHRITOL: 2g (0.07 oz)
Pro Tips
• You must use full-fat, canned coconut milk. Coconut milk from a carton is too thin and will not separate or whip properly.
• Chilling the can overnight is essential. This step solidifies the cream, allowing it to separate from the liquid for whipping.
• Don’t skip chilling your bowl and beaters. Keeping everything cold prevents the coconut cream from melting and helps it whip into light, airy peaks.
FAQ
Q: Why won’t my coconut cream whip
A: For coconut cream to whip properly, you must use full-fat canned coconut milk that has been refrigerated overnight. It is also essential to chill your mixing bowl and beaters for at least an hour. Using light coconut milk or warm equipment will prevent it from forming stiff peaks.
Q: Can I use coconut milk from a carton for this recipe
A: No, you must use full-fat coconut milk from a can. According to the pro tips, coconut milk from a carton is too thin and will not separate into solid cream and liquid, which is the necessary step for whipping.
Q: What do I do with the liquid in the can of coconut milk
A: The clear liquid in the can is coconut water. For this recipe, you only need the solid white cream. The instructions advise opening the can from the bottom and carefully pouring out and discarding the liquid.
Q: Is this coconut whipped cream keto-friendly
A: Yes, this recipe is keto-friendly. It uses powdered erythritol as a sweetener and contains only 1g (0.04 oz) of net carbs per 2-tablespoon serving, making it a great low-carb option.
Pro Tips
- Use full-fat canned coconut milk or coconut cream only. Carton coconut milk is too thin and will neither separate nor whip properly.
- Chill the can overnight and open it from the bottom without shaking, then pour off the clear liquid and scoop out only the solid white cream.
- Freeze the metal bowl and beaters for at least an hour before whipping. Keeping everything cold is what stops the cream from melting and lets it form light, airy peaks.
- Beat for a full 6 minutes, gradually increasing speed, and add the powdered erythritol and vanilla only in the final minute so the sweetener does not deflate the peaks.
- Serve immediately for the best texture — coconut whipped cream softens as it stands, especially in a warm kitchen.
Frequently Asked Questions
Can I use carton coconut milk instead of canned?
No — carton coconut milk is far too thin to separate or whip. The recipe needs full-fat canned coconut milk or coconut cream chilled overnight so the solid cream can be scooped out.
Why did my coconut whipped cream turn out runny?
Usually the can was not chilled long enough, the bowl was warm, or too much liquid went in. Chill the can overnight, freeze the bowl and beaters, and leave all the clear liquid behind.
Is this whipped cream keto?
Per 2-tablespoon serving it has 1 g total carbs and no fiber, so about 1 g net carbs with 7.5 g fat. The sweetener is powdered erythritol, which keeps it sugar-free.
Can I make coconut whipped cream ahead of time?
It is best served right after whipping. If you must prep it, keep it chilled in the bowl and re-whip briefly before serving, since the peaks soften over time.
Recipe card below.
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3-Ingredient Dairy-Free Coconut Whipped Cream
Ingredients
Method
- Directions
- Place a metal mixing bowl and the beaters from your hand mixer or the whisk attachment from a stand mixer in the freezer for at least 1 hour.
- Without shaking, open the chilled can of coconut milk from the bottom. Carefully pour out and discard the clear liquid, leaving the solid white cream behind.
- Scoop the solid coconut cream into your chilled mixing bowl.
- Using an electric mixer, beat on medium speed, gradually increasing to high.
- Beat for about 6 minutes, or until stiff peaks form.
- Add the powdered erythritol and vanilla extract and beat for 1 final minute until smooth and combined.
- Serve immediately for the best texture.
- Chilling the can overnight is essential. This step solidifies the cream, allowing it to separate from the liquid for whipping.
- Don't skip chilling your bowl and beaters.
- Keeping everything cold prevents the coconut cream from melting and helps it whip into light, airy peaks.
