Effortlessly Easy Coconut Whipped Cream

A Light, Elegant, Dairy-Free Staple for Tea Time & Beyond

There is something quietly luxurious about a beautifully whipped cream—soft peaks, gentle sweetness, and that cloud-like texture that instantly elevates even the simplest dessert.

Today, I’m sharing my go-to Coconut Whipped Cream—a recipe that is not only dairy-free and refined, but also remarkably easy and foolproof. This version has become a staple in my kitchen, especially for tea cakes, tarts, sponge cakes, and afternoon tea treats.

The secret? A beautiful organic coconut cream that contains no liquid at all, making the whipping process effortless every single time.

The Coconut Cream I Use & Love

I’m currently using Cha’s Organics Coconut Cream, and it has completely transformed how I make coconut whipped cream.

Because this coconut cream is naturally thick and contains no separated coconut water, it:

• whips quickly and evenly

• creates a stable, pillowy texture

• requires no guessing or troubleshooting

It’s a wonderful option if you’ve struggled with inconsistent coconut whip in the past.

Watch the Video Tutorial Above

I’ve shared a short, gentle video showing exactly how I prepare this coconut whipped cream—from start to finish.
You’ll see just how light, elegant, and effortless it truly is. Also, subscribe to my YouTube Channel, all my videos are uploaded here as well! https://youtu.be/CywE_MgfGr0

Effortlessly Easy Coconut Whipped Cream

This recipe is lightly sweetened, softly scented with vanilla, and perfect for piping, spooning, or swirling onto your favorite bakes.

Ingredients

 ✨• 1 can (400 ml) organic Cha's coconut cream

✨• 30 g (¼ cup) powdered sweetener (monk fruit/erythritol blend)

✨• ½–1 tsp pure vanilla extract

✨• pinch sea salt

✨• 2–4 tbsp dairy-free milk (as needed – almond, coconut, or cashew)

Instructions

1. Chill
Place the unopened can of coconut cream in the refrigerator for 12–24 hours.
For best results, also chill your mixing bowl and whisk.

2. Whip
Scoop the thick coconut cream directly into the chilled bowl.
Whip on high speed for 2–3 minutes, until light, fluffy, and cloud-like.

3. Sweeten & Soften
Add powdered sweetener, vanilla extract, and a pinch of sea salt.
If needed, add dairy-free milk 1 tablespoon at a time until soft, pillowy peaks form.

And just like that—perfect coconut whipped cream, every time.

How to Use Coconut Whipped Cream

This versatile whipped cream is lovely for:

• frosting cakes and tea cakes

• piping onto tarts

• serving alongside berries or sponge

• creating elegant, dairy-free desserts for gatherings and holidays

It’s a foundational recipe you’ll return to again and again.

A Little Sneak Peek…

This coconut whipped cream will be featured in my upcoming Valentine’s Heart-Shaped Tea Cakes, releasing next Friday 🌹
Think soft Victoria-style sponge, jewel-bright strawberry jam, and this very whipped cream layered in between.

Be sure to stay tuned—I cannot wait to share this romantic tea-time recipe with you.

To bake is to bless — to nourish body and soul with the art of slow, intentional living.

With grace & gratitude,
Andrea 🌹🫖