How to Whip Coconut Milk for a Healthy Alternative

Welcome, July!  Yes, it’s hot, but we’ve got lots of fresh summer foods to keep us cool.  Right?  (I pulled our first tomato from the vine this morning.  Yippee!)

Have you ever bought coconut milk in the can?  I never had, but I am amazed how the cream hardens on the top when it’s refrigerated.


PAM (Painter Artist Mom) recently told me that she tasted whipped cream made by a friend at a function she attended.  Her friend made it from canned coconut milk, and it tasted very good.  PAM decided this might be a good alternative for her since she doesn’t tolerate milk products these days.

I followed the directions told to PAM by her friend.  So easy!

Refrigerate the cans.

Canned Coconut Milk

I bought three cans since I wasn’t sure how much it would make.  I only used two cans, though, and that went a very long way.  I wrote six servings on the recipe.  (In case there are other gluttons besides me among us.  Ha!)

Mammau's Buttermilk Pound Cake

It could stretch to eight with a smaller dollop on each dessert.

Open the refrigerated cans and scoop the hardened cream into a mixing bowl.  Try not to get any of the liquid that’s below.

Canned Coconut Milk

I saved the leftover liquid in case I found a use for it.  And I did.  It was perfect in a casserole when I had no milk for the recipe.  It added no strange flavor – just the moisture needed.

Liquid from Coconut Cream

Add sugar to the cream – or any sweetener you desire.  Whip until it’s a lighter texture to the touch.

Whipping Coconut Cream

Mine didn’t look light and fluffy like with regular whipped cream, but it felt light and airy when I tested it with my fingertip.

Whipping Coconut Cream

The taste is light and slightly sweet with a hint of coconut flavor.

Whipping Coconut Cream

Just right for a cool, refreshing whip!

Print here or Pin for later.   🙂

5.0 from 1 reviews
Coconut Milk Whipped Cream - A Healthy Alternative
Prep time
Total time
A healthy way to get the cool, light taste of whipped cream without all the calories.
Serves: 6 servings
  • 2 - 13.5 ounce cans coconut milk (dairy-free, unsweetened)
  • 1 Tablespoon sugar (or equivalent of your sweetener choice)
  1. Refrigerate cans two hours or more.
  2. Open cans and transfer hardened cream at the top of the can into a mixing bowl with whip. Discard remaining liquid or store in refrigerator for another use.
  3. Turn on mixer to whip cream. Add sweetener and continue whipping until light to the touch. Only a minute or two is needed..
  4. Serve as a topping immediately. Store extra in refrigerator.

This dairy-free whip is a cool topping over pie, cake, fruit, or anything you normally top with whipped cream.

Chocolate pudding?  What else can go on the list?




  1. Robin says

    I am going to try this! I will buy organic and use Stevia to sweeten it. I wish I had this recipe WEDNESDAY…it was my hubby’s birthday, and Cali made him a carrot cake (so that we ALL could eat cake!), and this woulda been GREAT on top because we had no icing. He had vanilla ice cream on his, and we had frozen vanilla coconut milk on ours. So we didn’t suffer at all! LOL!

    I LOVE vanilla frozen coconut milk….it’s the closet thing I can get to real ice cream!!!
    I have it as a small treat some nights….about 1/4 of a pint mixed with a heaping teaspoon of organic peanut butter and MMMMM!!!!! Reminds me of my fave part of those Friendly’s Reeses Pieces Sundaes I used to be able to eat. Nothin’ like peanut butter in vanilla ice cream! (I would add chocolate, too, if I could! MMMM)

    It’s been a short while since your other furry pal passed….how is Sir Winston doing? hope he isn’t so sad anymore. Poor guy.

    • says

      Hi, Robin. I thought of you as I wrote this post. I figured it was something you could eat. I’ve never heard of frozen coconut milk. You’ve inspired me to think in a new direction for home-made ice-cream Ha! I’m glad your husband got to eat something tasty on his birthday – and the rest of your family, too. Thanks for sharing! 🙂

      Oh, and Winston is better. We used to call Suzy-Q “gargoyle” as she perched on the brick pillars at the steps. Now, Winston has taken the title as he sits regally in the yard, watching over The Land of Making Do – like he’s king of everything. Ha! Happy weekend!

    • says

      You’ll love it, Pam. I forgot to mention the very light hint of coconut flavor that is a nice touch and not overpowering at all. This new discovery inspires new ways to lighten recipes. 🙂

    • says

      I hope you’ll try it now that you see how easy it is – and that it really does work. I was doubtful before seeing it for myself. 🙂