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 tablespoon 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.
Add Your Own Notes
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.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Kim says
On fresh summer berries!
Pamela Murphy says
That looks like a great recipe! I would love to try it on Coconut Cream Pie!
chickie says
I like whipped cream on my strawberry Shortcake.
Stacey Roberson says
I love to eat whipped cream on waffles and pancakes.
jeremy mclaughlin says
Enjoy whipped cream on pumpkin pie.
Vanette says
I cannot wait to try this with some fresh summer berries. Thank you for the great recipes!
Charlotte Moore says
Strawberry shortcake with whipped cream is our favorite. Thanks for the chance to win.
Love the new design!!
Katrina Brockavich says
My favorite way to enjoy whip cream is on coffee!!!
Deanna Carter says
This is giveaway is awesome and thank you for the delicious recipe! I love whipped cream on everything, but my favorite way is on a big summer fruit salad. So refreshing!
HARMONY says
Umm better question is what I won't eat it on.
But strawberries, pudding and hot chocolate are my favorite
Susan Christy says
I like whipped cream on pumpkin pie.
Latanya says
on a sundae
Lauren says
I like whipped cream on my pie.
Annamarie says
I love to have some berries in the evening with whipped cream
Becky Allred says
Thank you so much for this recipe (and so many others!). I really rely on them!
Susan says
I love whip cream on raspberries and on top of coffee!
Rachel says
My favorite way to eat whipped cream is on strawberry shortcake.
DealinDiva says
I love whipped cream with sponge cake and jam.
Talia Graff says
I love to just eat whipped cream by itself!!
Sarah says
I never knew this awesome kitchen tool existed!! I want one!!!
julie says
i love it on warm apple pie!
cat says
whipped cream on berries, whipped cream on all the berries
Amber Vigil says
Thanks so much for this recipe! I am definitely going to try it with some strawberries or with anything chocolate!
Cindy W. says
I love whipped cream on chocolate pudding - or fresh strawberries.
Nancy Loring says
My favorite way to eat whip cream is to tilt my head back a bit and fill my mouth with whip cream. No messes no dishes.