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Coconut Whipped Cream (SCD)

This is a really simple whipped cream.

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Coconut Whipped Cream (SCD)

What an idea!
Prep Time15 minutes
Refrigerate1 day
Course: Dessert
Cuisine: American, Bavarian, Florida
Yield: 24 tbsp
Calories: 58kcal
Author: Chef Verde


  • Hand mixer or stand mixer


  • 13.5 oz coconut cream
  • ¼ c powdered sugar or 2 tbsp raw honey plus 1/16 tsp baking soda
  • ½ tsp vanilla extract optional


  • Chill coconut cream in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. I poured into a measuring cup so I could see the separation.
  • The next day, chill a large mixing bowl 10 minutes before whipping.
  • Remove the coconut cream from the fridge without tipping or shaking. Scrape out the top, thickened cream and leave the liquid behind.
  • Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer or until creamy. Then add vanilla (optional) and powdered sugar (or honey) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
  • Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!


Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process.
Rules for Successfully Swapping Honey for Sugar in Any Baked Goods
The Rule: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
The Rule: For every 1 cup of honey you're using, subtract 1/4 cup of other liquids from the recipe.
The Rule: Add 1/4 teaspoon baking soda for every 1 cup honey used.


Calories: 58kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg