Coconut Whipped Cream


I’ve had this post sitting in the queue since last year but never got around to publishing it. A dairy-free whipped cream recipe is a must for every Paleo and SCD site’s archives, so I’m finally hitting the “publish” button. This is the easiest recipe that will ever appear on my site! It involves only 2 ingredients and is the perfect topping for any pie, ice cream, or just served over fresh fruit.

So what kind of coconut milk should you use?

I performed a highly scientific experiment to answer this question for you. :) I grabbed the 3 brands that my Whole Foods sells and put them all in the fridge. Then, I opened them and took note of which one had the most cream on top. Then I whipped them up. Such a rigorous evaluation, right?

(A) Whole Foods Brand Organic Coconut Milk

(B) Native Forest Organic Coconut Milk

(C) Thai Kitchen Organic Coconut Milk

Here are my findings:

A: Has guar-gum and most likely uses a can with BPA, although I can’t find info to confirm that. The flavor is good, it had a good amount of cream rise to the top, but did not whip up as sturdy as B.

B: Has guar-gum, but is packaged in a confirmed BPA-free can. Flavor is good, similar amount of cream as A, but whipped up much better and created a larger volume of whipped cream in the end.

C: throw this one out of the mix- I totally didn’t realize that I grabbed a can of lite milk. You need full fat for it to separate. However, Thai Kitchen has guar-gum AND is packaged in a BPA Can. So major negative points there. Plus this can did not separate. So this one was kind of at a disadvantage. Sometimes cans just don’t separate well. It obviously did not whip up because of this so I really should have just thrown it out of the experiment. Regardless, I won’t use it because of the BPA.

So with that, I recommend grabbing a can of Native Forest when you want to make whipped cream!


Note: I love Natural Value because their Organic milk is BPA and Guar Gum free but it doesn’t work well for whipped cream in my experience.

AAG Final Cover2

Order Now!

Share on YummlyShare on FacebookTweet about this on TwitterPin on PinterestShare on RedditGoogle+Digg thisBuffer this pageEmail to someone

Coconut Whipped Cream

AUTHOR: Danielle Walker - AgainstAllGrain.com



  1. Place the can of coconut milk, or 2 cups fresh, in the refrigerator overnight. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes.
  2. Carefully remove the coconut milk from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in chilled bowl. You can save the thinner coconut water for shakes or other uses.
  3. Beat the cream on high until peaks form, about 2-3 minutes.
  4. Drizzle a teaspoon of honey in while the beaters are still going.
  5. I like to place the bowl of whipped cream in the fridge for 15-20 minutes and then beat it again right before serving it.
* indicates required

  • Beth

    This recipe was a complete flop for me. I used exactly the product recommended, left it in the fridge over night, and all I had for my efforts was a bowl of mealy looking coconut milk solid. (For the record, I have, many times, made homemade whipped cream from whipping cream, so I wasn’t new to this concept) I don’t know that I would waste the ingredients to try again.

  • http://www.gracetoit.com Lorene Peetz


    Thanks for the recipe. I am trying to make some whipped cream using SO Delicious coconut milk creamer. I put it in a chilled bowl, used a chilled beater and ran my Kitchen Aid on 8 for about 5 minutes and it only foamed. Any ideas? (It comes in a little pint container, wax coated paper carton, you know)

    I guess I will try to find something else? We don’t have a Whole Foods near us, so I’m not sure what I’ll be able to find.

    Thanks for your help!

    • Against All Grain

      Only the canned versions will work, the carton kind has too many additives and stabilizers.

  • http://www.gracetoit.com Lorene Peetz

    Hello again,

    I was able to find Native Forest brand coconut milk at my local Kroger! Surprise! I am going to put it in the fridge tonight and try whipping it tomorrow. Will let you know how it turns out! I will be serving it on strawberry shortcake. (GF Bisquick shortcake recipe)


    • Against All Grain

      Yay! I’m so glad you were able to get it :) I hope it turns out well!

  • Angie

    I tried the Thai kitchen brand and when I opened it, the cream was not white but grey and grainy tasting. didn’t taste bad, just….& my whipped cream did not set up. I did use another brand with it and it was not as sepperated and maybe that was my problem. I don’t know, just disappointed. Will try again cause the flavor was great!!

  • http://wildautumnwind.wordpress.com Olivia Reed

    @IRENE: Don’t know where or when you went to college, but science has proven since then that coconut is naturally good for your heart. Remember, trans-fat was supposed to be a healthy alternative to butter and other natural fats back in the day. Turns out it was more like coating your arteries with silicone.