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While searching for an alternative to the classic “Cool Whip” topping on my Homemade Ice Cream Cake, I came across an idea for creating coconut whipped cream from a can of coconut milk.
If you put full fat coconut milk in the fridge, the coconut water will separate from the thick cream. Whipping this thick cream just so happens to create the perfect whipped-cream like texture with no additives or special equipment.
When I made coconut whipped cream for the first time, my mind went straight to the idea of making chocolate coconut whipped cream (for obvious reasons.) And because I’ve had great success with cacao powder in other recipes, like my Homemade Magic Shell, I knew it would most likely be an out-of-this-world combination with coconut whipped cream.
And I’m happy to say… chocolate coconut whipped cream is the REAL DEAL.
This chocolate coconut whipped cream can be made with just two simple ingredients—coconut milk and cacao powder. Because getting the perfect consistency can take a bit of experimentation, I recommend keeping the separated coconut water, and using it incrementally while whipping the coconut cream. If your mixture seems a little dry or not so creamy, add the coconut water while whipped an ounce at a time.
To kick the recipe up a notch, you can add additional flavoring like vanilla extract and cinnamon, or a bit of honey for a touch of sweetness.
Chocolate Coconut Whipped Cream
This thick and creamy chocolate coconut whipped cream is the perfect topping for smoothies, fruit, and desserts.
Prep: 10 minsTotal: 10 mins
Ingredients
- 2 cans full fat coconut milk
- 1.5 tbsp cacao powder
Optional:
- 1/2 tsp raw honey
- 1/8 tsp vanilla extract
- dash of cinnamon
Instructions
- Chill both cans of coconut milk in fridge overnight. Remove the can of coconut milk from fridge and open upside down. Gently pour out the coconut water that is separated and sitting on top of the coconut cream into a measuring cup.
- Place the thick cream that remains into a mixing bowl and whip until peaks form (about 2 minutes if using a mixer.) To improve consistency, slowly add 1-3 oz of coconut water (about 1 oz at a time) while whipping.
- When consistency is to your liking, put mixer on “low” and add cacao powder, cinnamon, honey, and vanilla while whipping. Scrape sides of bowl and “fold” in unmixed ingredients.
- Store in fridge. Use as dip for fruit, or on top of cakes or cookies.
Have any questions about making chocolate coconut whipped cream? Ask them below!
Sharie says
Hi, Can’t wait to make this! What size can For the coconut milk?
Thank you,
Sharie
Noelle says
The ones I link to are the 13.5 oz regular size. 🙂 Good luck!
Sharie says
Thank you! Making it right now I’ll let you know how it comes out. Can’t wait!
Noelle Tarr, NTP, CPT says
Excited to hear how it goes!
Sharie says
Loved it!
Noelle says
Hi Joanna! I’m so sorry to hear that. Yes, you are correct—Trader Joe’s coconut milk is pretty terrible. Most of us regular coconut milk users avoid it entirely. It doesn’t separate, and therefore doesn’t create a thick cream that can be whipped. Give one of the other brands a try (almost any other full-fat coconut milk will do well!) and I’m sure you’ll get the desired result. Good luck!
Stephani says
Looks good! Do you know how long this can be stored in the fridge? Wondering if a few hours is ok?
Noelle Tarr, NTP, CPT says
A few hours is perfectly fine!
Rochelle says
Can this be stored longer in the fridge? I want to make it for a coworkers birthday the day before.
Noelle Tarr, NTP, CPT says
It will harden. You’ll need to lay it out and rewhip it before using it again!
wippy says
Is this stabilized? Will it hold up at room temperature for a few days once used to ice a cake?
Noelle Tarr, NTP, CPT says
No, this needs to be refrigerated.