A light and fluffy, slightly sweetened no-fail keto and vegan coconut whipped cream recipe that can be made with or without a whipped cream dispenser!
Coconut Whipped Cream Recipe
This coconut whipped cream is light, fluffy, creamy, holds it’s shape well, and can be made with or without a dispenser! It’s so delicious on Keto Fudgy Brownies, Dairy-Free Hot Chocolate, and Keto Angel Food Cake!
It took me quite a while to get the recipe perfect since whipped cream dispensers are made specifically for cows milk whipped cream and not coconut whipped cream. Cows milk whipped cream has a thick but pour-able consistency with a higher fat content than coconut milk.
Some people add coconut oil to increase the fat content but I found that since coconut oil hardens when cold it tends to clog up the nozzle.
After many tries though, I finally got the consistency and the fat content perfect by adding additional coconut cream!!! And don’t worry, if you don’t have a whipped cream dispenser I didn’t forget about you. I have instructions to make it by hand as well.
Gelatin In Coconut Whipped Cream
For this recipe, you have the option of adding gelatin. Let’s go over the pros and cons.
- If you want to eat the cream right away, the gelatin stabilizes it enough to hold its shape right away so you won’t need to let it rest in the fridge before serving.
- Gelatin has lots of gut-healing health benefits.
- After about 24 hours, it will thicken up too much and clog the dispenser.
- It’s not vegan-friendly if you are vegan.
So you can decide for yourself if you would like to add the gelatin or not. It really depends on when you plan on serving the coconut cream, if you think you’ll have any leftover after 24 hours, and if you follow a vegan diet.
If you’re not using a dispenser, you obviously don’t need to worry about it thickening too much and clogging the dispenser. The gelatin just helps the cream hold it’s shape better and is completely optional!
Coconut Whipped Cream Without A Whipped Cream Dispenser:
- Coconut Cream ONLY from 2 Cans of Full Fat Canned Coconut Milk, Thai Kitchen brand has the most consistent results and doesn’t have an aftertaste like some coconut milk brands (for coconut cream, place full-fat canned coconut milk in the refrigerator for 24 hours, then scoop out the coagulated cream)
- 2-3 Tbsp. Powdered Erythritol (I prefer powdered Swerve or Powdered Lakanto) or Honey
- 3-5 Drops Vanilla Stevia (optional)
- 1 tsp. Fresh Lemon Juice (optional)
- 1 tsp. Pure Vanilla
- 1/4 C Cold Water, optional (see subheading above entitled “Gelatin In Coconut Whipped Cream”)
- 1/2 tsp. Unflavored Gelatin (see subheading above entitled “Gelatin In Coconut Whipped Cream”)
- Add the coconut cream, honey or erythritol, stevia, lemon juice, and vanilla to a large mixing bowl and mix until well combined. It can be mixed by hand, in a blender, or food processor.
- If using gelatin, place the water in a microwavable safe container and evenly sprinkle the gelatin over the water to soften. Once softened, place in microwave and bring to boil, 15-20 seconds. Whisk with a fork until fully dissolved, removing any clumps.
- Add the gelatin mixture to the coconut cream and mix well.
- Cover and place in the refrigerator until thickened, about 1 hour.
This whipped cream goes great with my Dairy-Free And Keto Key Lime Pie!
If you’ve tried this Coconut Whipped Cream or any other recipe on the blog please let me know in the comments below!
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Coconut Whipped Cream Using A Dispenser
- 1 Can Full-Fat Canned Coconut Milk Thai Kitchen Brand
- 1 Cup Coconut Cream (see notes) Thai Kitchen Brand
- 2 -3 Tbsp Powdered Swerve powdered Lakanto Sweetener, or honey, to taste
- 3 to 5 drops Vanilla Stevia optional
- 1 tsp. Fresh Lemon Juice
- 1 tsp. Pure Vanilla
- 1/4 C Cold Water optional, only needed if using gelatin
- 1/2 tsp. Unflavored Gelatin optional
See the instructions above if you don't have a whipped cream dispenser.
- Combine the coconut milk, coconut cream, powdered sweetener or honey, vanilla, stevia, and lemon juice in a large mixing bowl and mix until well combined. It can be mixed by hand, with a blender, or a food processor.
- If using gelatin (see notes) place the water in a microwaveable safe container and evenly sprinkle the gelatin over the water to soften. Once softened, place in microwave and bring to a boil, 15 - 20 seconds. Whisk with a fork until fully dissolved, removing any clumps as they will clog the dispenser.
- Pour into coconut milk mixture and mix well.
These are the instructions for the Otis Classic whipped cream dispenser - follow manufacturer's directions for your brand of dispenser.
- Pour the cream into the whipped cream dispenser and screw on lid.
- Then, add a charger to the charger holder.
- Screw the charger holder firmly until the N2O is released with a hissing noise. Shake the dispenser vertically 4-8 times and place in refrigerator to chill. If you omit the gelatin, it will need to chill 2 to 3 hours. Cream will be runny if not chilled long enough.
- Before serving, shake container vigorously several times pointing down, forcing the cream towards the nozzle. Gently pull trigger to serve. If the cream has trouble dispensing, set on counter 15 to 30 minutes before serving.
- Stays good in the refrigerator for up to 5 days.
- When unscrewing the lid after use, point it away from your body and into the sink as the contents have a lot of pressure and may explode. This can not only make a big mess but can be dangerous.
- For Coconut Cream, place of can of full-fat canned coconut milk in the refrigerator for 24 hours then scoop out the coagulated cream (sometimes the Thai Kitchen doesn't need refrigerated but I would plan on it).
- Thai Kitchen brand works best and has the most consistent results for this recipe without the aftertaste some brands lend.
- The gelatin is optional. It's helps stabalize the cream and hold it's shape better. However, after 24 hours it causes the cream to become too thick to dispense. It's up to you if you would like to add it or not.
Nutritional information is approximate and may vary.