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!
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 and not coconut 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
For this recipe, you have the option of adding gelatin.
The gelatin helps stabilize the cream and hold it's shape better.
However, after 24 hours it causes the cream to become too thick to dispense if you're using a dispenser. It's up to you if you would like to add it or not.
Here are the pros and cons of using gelatin:
Pros:
- 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.
Cons:
- 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!
The sweetener
For the sweetener, you can use any liquid or powdered sweetener you prefer.
I like to use powdered monk fruit allulose blend or powdered allulose because they dissolve beautifully and don't leave an aftertaste.
While an erythritol-based keto sweetener will work, even powdered erythritol can sometimes be grainy and leave an aftertaste.
Honey and liquid vanilla stevia also work well.
*Note-As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Instructions Without A Whipped Cream Dispenser
Ingredients:
- Coconut Cream ONLY from 2 Cans of Full Fat Canned Coconut Milk.
- 2-3 Tbsp. Powdered Sweetener or Honey (or 1-3 drops liquid vanilla stevia)
- 1 tsp. Fresh Lemon Juice (optional)
- 1 tsp. Pure Vanilla
- ½ tsp. Unflavored Gelatin + ¼ C Cold Water, optional
Instructions:
- 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.
Notes:
- I only recommend Thai Kitchen, Sprouts, or Native Forest brands of coconut cream. Other brands may not separate or leave an aftertaste.
- The gelatin is optional. It helps stabilize the cream and hold it's shape better.
- For coconut cream, place full-fat canned coconut milk in the refrigerator for 24 hours, then scoop out the coagulated cream)
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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📖 Recipe
Coconut Whipped Cream
Ingredients
- 1 Can Full-Fat Canned Coconut Milk Thai Kitchen Brand
- 1 Cup Coconut Cream (see notes) Thai Kitchen Brand
- 2 -3 Tbsp Keto Powdered Sweetener honey or 1-3 drops liquid vanilla stevia work well too
- 1 tsp. Fresh Lemon Juice
- 1 tsp. Pure Vanilla
- ½ tsp. Unflavored Gelatin + ¼ cup cold water optional, see notes below
Instructions
See the instructions above if you don't have a whipped cream dispenser.
- Combine the coconut milk, coconut cream, sweetener, 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 it in the refrigerator to chill. If you omit the gelatin, it will need to chill 2 to 3 hours. The cream will be runny if not chilled long enough. If you used gelatin, it will only need to be chilled for maybe 30 minutes - if at all!
- 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 2 - 3 days.
Important:
- 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.
Notes
- For Coconut Cream, place a 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).
- I only recommend Thai Kitchen, Sprouts, or Native Forest brands of coconut cream. Other brands may not separate or leave an aftertaste.
- The gelatin is optional. It helps stabilize the cream, hold it's shape better and allows you to eat it right away. Thus, avoiding a 3 hour wait period while it chills. 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.
- For the keto powdered sweetener, you can use any liquid or powdered sweetener you prefer. I like to use powdered monk fruit allulose blend or powdered allulose because they dissolve beautifully and don't leave an aftertaste. While an erythritol-based keto sweetener will work, even powdered erythritol can sometimes be grainy and leave an aftertaste.
- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
You can use melted vegan marshmallows to stabilize coconut cream but I don’t know if it will clog the dispenser. I’ve done it by hand.
Great idea, I'll have to try it!!! Thanks for letting me know ?
-Cassidy
Do you have a recommendation on what is a good gelatin to purchase? Thanks.
Hi Mary Brown!
I usually use Great Lakes Gelatin, but any unflavored gelatin will work 🙂
-Cassidy
Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!
Regards
rose martine
Hi, I want to subscribe for this weblog to get newest
updates, thus where can i do it please help.
Regards
Ross Alisha
I believe you can get tinned pumpkin at the Whole Foods markets in London, at least you could when I lived in England a couple years ago.
I have tried this a couple of times, but every time after 24 hrs in the fridge, it won't come out! Any suggestions? Thank you! It seems it fluffs up too much!
Hi cassie!
We've always used all of ours up pretty quickly but last time I made this I had to store the rest in the fridge and had the same problem! I'm thinking maybe I need to use more liquid initially and let it thicken up in the fridge for 24 hours until it reaches the perfect consistency. I'll experiment with the recipe some this month and get back with you!!
-Cassidy
Hi Cassie! I've done some experimenting and I've found that if you leave out the gelatin mixture, it should be able to come out even after being in the fridge 24 hours. The only downside is that it will initially be too runny to dispense and will need to rest in the fridge several hours to completely cool before it will hold it's shape. I updated the post with more details if you want to take a look! Thank you for bringing this to my attention, I hope this helps!!!
-Cassidy
I wish this was vegan! Gelatin is an animal product. There are vegan alternatives, but am I supposed to use irish moss or carageenan 1:1 as would gelatin? I don't know...
Hi Star! To make this vegan you can leave out the gelatin... it just won't hold it's shape quite as well but still very yummy!!!
-Cassidy
I like whipped cream piped on lemon pie! PS Thank you for hosting the giveaway.
On fresh summer berries!
That looks like a great recipe! I would love to try it on Coconut Cream Pie!
I like whipped cream on my strawberry Shortcake.
I love to eat whipped cream on waffles and pancakes.
Enjoy whipped cream on pumpkin pie.