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How to Make Coconut Whipped Icing

Coconut Cream makes the best icing! It's dairy-free, fluffy, naturally sweetened and just so tasty! Top your favourite cakes with this dairy-free whipped coconut cream!
Feb 6, 2020 | Joy McCarthy

This coconut whipped icing is like heavenly clouds of creamy deliciousness! I've used it many times on my Flourless Chocolate Cake , in my Almond Flour Raspberry Cake and my Beet Chocolate Cupcakes in my new cookbook, The Joyous Cookbook!


However, I will admit to having more failures than successes making whip cream until I discovered Cha's Whipping Cream which I buy from my local health food store. They've done the work for you and removed all the water from the coconut and you get just the cream. The other thing that makes it easier to whip is that they've added organic tapioca starch in their coconut cream which helps the consistency.

Coconut whipping cream

If you're using full fat coconut milk and separating the coconut cream from the liquid yourself then this is where inconsistencies happen because not all canned coconut milk is created equal. Some additives prevent the coconut fat from separating from the water properly when you refrigerate it, but this can affect how well it whips. I have a recipe for that method if you'd like to try that out in this free ebook Detox Desserts. I've had success with it but it's just a little hit and miss depending on the brand of coconut milk you use. 

full fat coconut cream

The key to good coconut whipped icing is that you only use the coconut cream (aka fat of the coconut) with NO water and the only additive should be tapioca starch. Now, of course, you could separate the fat/cream from the canned coconut milk (as I've done in this ebook). I've just been using their coconut whipping cream for convenience.

coconut whipped cream

All you have to do is chill the coconut cream for an hour, then using a hand mixer, whip it up! I like to add maple syrup, vanilla and then either natural food colouring or organic raspberry powder for pink icing. However, the cream is so tasty all on its own you could get away with adding nothing and it's still tasty!

coconut whipped cream

Here's the recipe for coconut whipped icing. It's so good you'll want to eat it right out of the bowl.

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  • 1 can (400mL) organic coconut whipping cream*
  • 1 tsp vanilla extract
  • 3-4 tbsp maple syrup
  • 3 tbsp raspberry powder or red natural food colouring
  1. Chill can of whipping cream in fridge for 1 hour.
  2. Scoop coconut cream into a large mixing bowl. Add vanilla and maple syrup. Using a hand mixer, blend until almost whipped. Then add any natural food colouring, or raspberry powder if you want it pink.
  3. Whip until fully combined. Ice cake or cupcakes as soon as it's ready!


*Make sure the can says "whipping cream". I like the Cha's Organics brand. If you can't find "whipping cream" and you're buying full-fat canned coconut milk, then you have to separate the water from the cream. Place it in the fridge for 2 hours and then scoop out only the cream. However, it's not foolproof like "coconut whipping cream" because they've added tapioca starch to help it whip better.

coconut whipped cream

I hope you try it out!

Joy xo

Feb 6, 2020 BY Joy McCarthy
Raluca   •   February 7, 2020

Hi Joy! Your icing looks amazing! I tried a few times, with a good brand of coconut milk but it didn't came out smooth like yours. I don't know what am I doing wrong, if something. 🤔 How much do you mix, 1-2-3 minutes? Maybe I do it too long. Have an amazing day! 😘❤️

Joy McCarthy   •   February 7, 2020

vera   •   February 12, 2020

Hello Joy, have you tried "Let's Do organic heavy cream"? It doesn't have the added tapioca starch, just cream, a bit richer that the Cha's too. Just wondering if they whip up the same or taste different.

Joy McCarthy   •   February 12, 2020

Phoebe B.   •   February 16, 2020

This was delicious! So easy to whip together

Joy McCarthy   •   February 17, 2020

Olivia   •   May 11, 2020

So happy I found this, I wanted whipped cream for tonight. I have the Cha’s Whipping Cream but there are no directions on the can for how long to chill. I was worried I was going to have to wait 24 hours 😓. So I glad I found this, so excited to try it!!!

Joy McCarthy   •   May 12, 2020

Jody   •   September 3, 2020

Hi Joy. How long do you think it would keep in the fridge after you‘ve made it?

Joy McCarthy   •   September 4, 2020

Brianne R   •   September 15, 2020

Have you ever tried adding your own tapioca starch to full fat coconut milk cream ? How much starch would you add? Thanks!

Joy McCarthy   •   September 16, 2020

Theresa Aubé   •   November 18, 2020

Hi Joy! I’ve been wondering if this would also work in a vitamix? I don’t own a hand mixer but really want to try this out! Thank you:)

Joy McCarthy   •   November 18, 2020

Norah   •   December 22, 2020

Is there any way of substituting something not so high in sugar content/lower GI for the maple syrup per chance?

Joy McCarthy   •   December 22, 2020

Norah   •   December 22, 2020

Sorry, I was referring to the raspberry cake and the 1c maple syrup. Asking for a lower GI/sugar substitute.

Joy McCarthy   •   December 22, 2020

Bri   •   August 13, 2021

How long do you need to whip cold coconut cream? I think I whip it too long because it tends to curdle. Do you think you whip it for about 15 seconds or more like 1 minute or more?

Joy McCarthy   •   August 17, 2021

Sam   •   August 23, 2021

Hello! Could I use chia seeds instead of eggs?

Joy McCarthy   •   August 24, 2021
Joy McCarthy   •   August 24, 2021

Teresa Lafferty   •   October 8, 2021

looks amazing.. will try it for sure.. love the other recipes tried to date. what brand is the Raspberry Powder and where is it available

Joy McCarthy   •   October 11, 2021

Colleen   •   December 21, 2022

I made this cake and whipping cream and it is delicious Thanks for recipe C

Joy McCarthy   •   December 28, 2022

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