Basics/ Desserts

Sugar-Free Coconut Whipped Cream

Coconut cream in a glass bowl with a stainless steel spoon in it on a wooden counter

There’s no “cream” in this whipped cream, but you’d never know it didn’t come from a cow. It’s made with coconut milk, vanilla and powdered erythritol, which has the same texture as powdered sugar. The vanilla erases the coconut-y flavor, while the erythritol, a zero glycemic sweetener, adds lots of sweetness. I use Swerve brand, the only powdered erythritol I’ve found, but you can use another powdered sugar substitute you make by grinding it in a spice grinder or high-powered blender like a Vitamix. Or you can use organic powdered sugar (sugar cane is often sprayed with glyphosate, a suspected carcinogen, so I only buy organic sugar) but you may need a little more to achieve the same sweetness.

Coconut milk is sold in refrigerated cartons and in cans. This recipe calls for the canned variety, which is much thicker than the thin coconut “milk” sold in half-gallon cartons. I try to avoid buying canned foods because the BPA in the can’s lining leaches into food, but I haven’t been able to locate the thick coconut milk in cartons. Look for cans with a BPA-free label, although recent news reports say the new BPA substitute plastics are as unhealthy as BPA.

This recipe for coconut whipped cream makes enough for eight servings. It’s fairly thick and sweet, so a little goes a long way.  I add a half teaspoon of cream of tartar to stabilize the whipped coconut cream. You can make this in advance, and it will keep in the refrigerator for 2-3 days. You can also freeze it. Thaw it in the refrigerator overnight or on the counter for 30 minutes before serving.

Sugar-Free Coconut Whipped Cream

Serves: 6-8
Prep Time: 15 minutes Cooking Time: none Total Time: 15 minutes

Don't tell anyone this sugar-free whipped coconut "cream" has no actual cream in it, and they won't notice the difference. It's thick and sweet and goes well with many desserts including berries, ice cream, pies, mousses and soufflés. The secret ingredient is powdered erythritol, which is sweeter than powdered sugar. Vanilla extract erases the flavor of the coconut milk, so the end result is light, fluffy and vanilla-sweet.


  • 1 can full-fat coconut milk, left in the refrigerator overnight
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar (optional)
  • 1 tablespoon powdered erythritol (I use Swerve brand) or powdered sugar (see NOTE)



Place the bowl and beater of a stand mixer in the refrigerator at least an hour ahead of time.


When ready to make the whipped cream, take the can of coconut milk out of the refrigerator, open it and scoop the thickened coconut milk on top of the can into the chilled bowl, leaving the liquid in the bottom of the can. Save the liquid for another use.


Add the cream of tartar (if using) and powdered erythritol or powdered sugar to the coconut milk.


Beat on high speed for about 10-15 minutes until the coconut milk is light and fluffy.


Use immediately, or turn into a covered glass bowl and keep in the refrigerator for 2-3 days.


It may be frozen for up to three months. Before serving, thaw in the refrigerator overnight, or on the counter for at least 30 minutes.


Erythritol can cause digestive problems in certain people who react to it (usually to high doses.) It can also cause serious allergic reactions. I use it because it's the only powdered sugar substitute I've found, and no one in my family is allergic to it. If you can't tolerate erythritol, but can tolerate xylitol, you can use powdered xylitol in this recipe. Make it by putting 1/4 cup to 1/2 cup of granulated xylitol into a high-powered blender or a spice grinder and grinding it to a fine powder. Store it in a sealed glass container until ready to use.

Springhouse Turtle Eats


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