This coconut whipped icing is like fluffy, heavenly clouds of creamy goodness! I’ve used it countless times in my Flourless Chocolate Cake, Almond Flour Raspberry Cake, and Beet Chocolate Cupcakes from my new cookbook, The Joyous Cookbook.
I’ll admit, I had more failures than successes with whipped cream until I found Cha’s Whipping Cream at my local health food store. They’ve done all the hard work by removing the water from the coconut, leaving just the cream. They’ve also added organic tapioca starch, which makes it easier to whip and improves consistency.
If you’re using full-fat coconut milk and separating the cream yourself, inconsistencies can occur because not all canned coconut milk is the same. Some additives prevent the coconut fat from properly separating from the water when refrigerated, affecting how well it whips. I have a recipe for this method in my free ebook, Detox Desserts. It works well, but results can be hit-or-miss depending on the brand of coconut milk you use.
The secret to great coconut whipped icing is using only the coconut cream (the coconut fat) without any water, with tapioca starch as the only additive. You can separate the cream from canned coconut milk (as demonstrated in my ebook), but I’ve been using their coconut whipping cream for convenience.
To make it, just chill the coconut cream for an hour, then whip it with a hand mixer! I like adding maple syrup, vanilla, and either natural food coloring or organic raspberry powder for pink icing. Although the cream is delicious on its own, you could skip the extras and still enjoy the taste!
Here’s the recipe for coconut whipped icing. It’s so good, you’ll want to eat it straight from the bowl. Recipe not found. I hope you try it!
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Hi Joy!
Your icing looks fantastic! I’ve tried making it with a good brand of coconut milk, but it’s not as smooth as yours. What might I be doing wrong?
How long do you mix it for? 1-2-3 minutes? Maybe I’m overmixing.
Have a wonderful day!
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Thank you! Are you using Cha’s Coconut Whipping Cream or just canned coconut milk? Their whipping cream includes tapioca starch, which helps with consistency.
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Hello Joy, have you tried “Let’s Do Organic Heavy Cream”? It doesn’t contain added tapioca starch, just cream, and is a bit richer than Cha’s. I’m curious if it whips the same or tastes different.
[Link to product]
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I haven’t tried it, but thanks for sharing. I love their organic shredded coconut! I use it for making my Chocolate Chip Collagen Snowballs.
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This was delicious and so easy to whip up!
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I’m so happy you enjoyed it!
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I just found this right when I needed whipped cream for tonight. I have Cha’s Whipping Cream, but the can doesn’t have chilling directions. I was worried I’d need to wait 24 hours. I’m excited to try it!
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Great! Enjoy!
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Hi Joy, how long does the whipped icing keep in the fridge?
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I’d use it within about 3 days. Honestly, it won’t last that long haha!
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Have you tried adding your own tapioca starch to full-fat coconut milk cream? How much starch would you add?
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I haven’t, but I think it could work. Start with a can of coconut milk and add the starch slowly, teaspoon by teaspoon. If the coconut milk has an emulsifier, it might not work.
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Hi Joy! Could this work in a Vitamix? I don’t own a hand mixer but want to try this.
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Hi Theresa!
I think hand whipping is better because the cream might stick to the Vitamix blades.
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Is there a low-sugar substitute for the maple syrup?
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You can omit it. I’ve made it without, and the coconut is naturally sweet, so it’s still tasty!
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Oh, I meant a substitute for the raspberry cake’s 1 cup of maple syrup.
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I’ve used 1/2 cup maple syrup, added a bit of liquid, and some liquid stevia for the right cake consistency. Monk fruit syrup or coconut nectar might also work.
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How long to whip cold coconut cream? I think I over-whip it and it curdles. Do you whip it for about 15 seconds or more like a minute?
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That’s interesting; I’ve never had it curdle. I whip it for a few minutes. What brand are you using?
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Hello! Can chia seeds replace eggs?
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Eggs aren’t needed for this recipe! Did you mean to ask about a different recipe? This is for coconut whipped icing.
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Whoops! I meant the cake that goes with this icing. I’ll add my question there!
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Got it! Check that post for comments because many have made the cake without eggs, though I haven’t tried it myself.
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Looks amazing! Can’t wait to try it. Love the recipes so far. What brand is the raspberry powder, and where can I find it?
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Enjoy! This is the same one I have, but the price seems high now [link].
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I made this cake and whipping cream; it’s delicious. Thanks for the recipe!
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Glad you liked it!
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I need coconut milk or cream icing, not frosting, for bonbons or cake pops. Something that hardens to the touch in about 30 minutes. People think icing is the same as frosting…
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I don’t have a recipe for that, but you might try combining icing sugar with coconut milk. However, it’s not as healthy.
