Healthy Coconut Cream Recipe

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Coconut cream is a great alternative to ordinary whipping creams as it has got good fats and more nutritional content. The cream can be used in sweets and as a thickening agent in curries, soups, and smoothies.

Coconut Cream

Coconut cream can be made by refrigerating coconut milk overnight to form a layer of cream. Then, transfer the cream to a chilled bowl and add vanilla and sugar and vanilla extract to it. Beat the mixture for 2 minutes and store in an air-tight container. 

The recipe takes a little more time than other creams as you have to keep the coconut milk overnight in a refrigerator for forming the cream. But the cream will be really worth your time and a healthy one. So, let’s get started.

Now, it’s time to follow the steps of the recipe and make the cream at your home. Before that, check out the other sauce recipes as well.

1. Black Bean SauceBlack bean sauce is a Chinese sauce that has a funky and spicy taste. In this post, let’s see how you can make this sauce at your home.

2. Cranberry SauceCranberry sauce gives a lightness to Thanksgiving or Christmas dinner and it adds a delectable flavor. It compliments best with various types of meat like chicken, turkey, pork and ham.

3. Wasabi AioliThe dip is a combination of aioli and wasabi. Aioli is a Mediterranean sauce and mainly made up of garlic and oil whereas, wasabi is served with sushi.

4. Texas Trash DipTexas trash dip is made from beans and pairs perfectly with Mexican food. So, let’s see the recipe for the dip.

What Equipment Will You Need To Make Coconut Cream?

  • Hand Mixer – Beat the cream using a hand mixer until it begins to thicken and peaks form.
  • Bowl – Transfer chilled coconut cream to the chilled mixing bowl for beating.
  • Spoon – Take the scoop the hardened layer of cream that has risen to the top of the can with a spoon.

How Much Time Will You Need To Make Coconut Cream?

Preparation TimeCooking TimeTotal Time
5 Minutes5 Minutes

What Ingredients Will You Need To Make Coconut Cream?

  • Coconut Milk – Coconut milk will deliver the aroma and nuttiness to the cream. The overall flavor combines nutty, sweet, and salty flavor, giving creamy and thick coconut cream.
  • Vanilla Extract – The extract will add a sweet fragrance and potent flavor with caramelly taste to the cream.
  • Powdered Sugar – To make it taste like the whipped coconut cream, a tiny bit of powdered sugar is a key to add a subtle hint of extra-delicious flavor.
Coconut Cream

Steps To Make Coconut Cream

1. Just Chill

Start by chilling your coconut milk can in the fridge overnight. The coconut solids will rise to the top of the can in the fridge, leaving the coconut water behind.

You’ll need this concentrated cream in order to create a fluffy coconut cream. Now place your mixing bowl in a refrigerator for ten minutes.

2. Beat The Scoop

Now take the scoop the hardened layer of cream that has risen to the top of the can, and spoon it into the chilled bowl.

Beat on high speed until it begins to thicken and peaks form using a hand mixer. Be careful not to overmix here, as it could heat the cream and cause it to soften!

3. Add And Serve

Gently mix in vanilla extract and powdered sugar as well. Beat the mixture for two minutes.

Chill your cream until you’re ready to serve!

Nutritional Information

Calories126 kcal
Carbohydrates6 g
Protein1 g
Fat9 g
Sodium22 mg
Sugar7 g

How Will Coconut Cream Look And Taste Like?

The coconut cream has got a creamier and thicker texture. It is my go-to substitute for regular whipped cream. It’s light, fluffy, and naturally dairy-free making it the perfect topping for desserts that would benefit from a dollop of whipped cream.

Coconut cream is a thick and creamy substance. Made by combining milk with vanilla extract and sugar, it is used as a thickening agent for soups, curries, smoothies, or desserts. 

Recipe Card

Coconut Cream

Coconut Cream Recipe

Coconut cream is a dairy-free alternative to classic whipped cream, which is made with heavy whipping cream! For a dairy-free, vegan-friendly version, simply swap a good quality full-fat coconut milk or coconut cream in its place and whip into soft peaks!
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Dips and Sauces
Cuisine American
Servings 2 people
Calories 126 kcal


  • Hand Mixer
  • Mixing Bowl
  • Spoon


  • 14 ounces Refrigerated Coconut Milk
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Powdered Sugar


  • Start by chilling your coconut milk can in the fridge overnight. The coconut solids will rise to the top of the can in the fridge, leaving the coconut water behind.
  • Place your mixing bowl in the refrigerator for around 10 minutes.
  • Take the coconut milk and using a spoon, remove the thick layer of the cream that is formed on the coconut milk.
  • Transfer this chilled coconut cream to the chilled mixing bowl.
  • Beat the cream for around 5 minutes until it becomes soft.
  • Add vanilla and sugar and vanilla extract to it and again beat the cream for around 2 minutes.
  • Put this coconut cream in a sealed container and refrigerate it until it is ready for use.




Calories: 126kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Sodium: 22mg | Sugar: 7g
Keyword Coconut Cream, Delectable Coconut Cream, Easy Coconut Cream
Tried this recipe?Let us know how it was!

Frequently Asked Questions (FAQs)

What’s the difference between coconut cream, milk, and water?

Although they can be used together in some recipes, there is a difference between coconut milk, coconut water, and coconut cream. If the recipe calls for milk, you know you can substitute coconut milk, but not cream or water. Another product that can add to the confusion is cream of coconut; this is a sweetened version of coconut cream and is used in desserts and cocktails. 

What can coconut cream be used for?

Coconut cream is often used to add flavor and richness to vegan and dairy-free dishes and desserts. It works especially well in recipes like sauces, curries, cakes, and custards. You can also use coconut cream to make a vegan version of whipped cream.

Why is my coconut cream not whipping?

The most common reason your coconut cream won’t whip is because it wasn’t chilled sufficiently. Chilling overnight is key. If you don’t, the coconut solid won’t harden and separate from the liquid. Too much liquid will result in soupy and creamy cream that doesn’t whip.

Can I make coconut cream from milk?

Chill canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top. Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl. Reserve the remaining liquid for another use.


I hope you’ve liked this recipe. Now, I highly recommend you make this healthy coconut cream at your home and use it with other recipes to add a coconut twist. Do share your reviews in the comments section below.

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