coconut whipped cream in clear serving dish with berries
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5 from 1 vote

Coconut Whipped Cream Using A Dispenser

A light and fluffy no-fail coconut whipped cream recipe that can be made with or without a whipped cream dispenser!
Course dairy free, Dessert, gluten free, keto, paleo, Soy Free
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 216kcal
Author Cassidy Stauffer


  • 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.


Calories: 216kcal | Carbohydrates: 8g | Protein: 2g | Fat: 22g | Saturated Fat: 20g | Sodium: 9mg | Potassium: 229mg | Fiber: 5g | Sugar: 2g | Vitamin C: 2.5mg | Calcium: 11mg | Iron: 1.5mg