Gum-Free Coconut Whipped Cream

Gum-Free Coconut Whipped Cream

Billowy, dairy-free whipped cream made without gums for those who are sensitive. Low-FODMAP, vegan, and sugar-free. Created for Prinsesstarta!


Non-dairy whipped cream was easy as pie when I did not have a sensitivity toward gums. It is super quick to make coconut whipped cream using a traditional can of coconut cream because the gums emulsify the end result like magic. But try finding a can of coconut cream without gums, and then give up and try to find a can of coconut milk without gums, and then try getting that can to whip up to perfect billowy puffs of white. It is tricky stuff. Until now.

Although this recipe calls for only two cans of coconut milk, buy half a dozen. I have gone through at least two-dozen cans before finding the right technique. And, even within the same brand, some cans are duds. I chill double what I think I will need for a recipe, just in case; so for this recipe, you might want to chill a total of 4 cans.

Some recipes will tell you to turn cans upside down in the refrigerator; this is unnecessary. Some recipes will tell you to pop the lid on the cans before chilling; this is unnecessary. Some recipes will tell you that you need to chill the cans for ideally 24 hours or more; this is unnecessary. Some recipes will tell you to whisk for 1 - 2 minutes; this is way too long and will result in something more akin to coconut oil.

I have found that two techniques work for me prior to chilling: (1) Open room-temperature cans, scoop out creamy substance at the top, and place into lidded container; chill that container with the creamy substance overnight - AND - pour remaining liquid into second lidded container and chill that, too (any cream will rise to the top of that container); or (2) Take room-temperature cans, place into refrigerator, right side up, and chill overnight. For this recipe, we will focus on option number 2.

Now is not the time for hand whisking; instead, go Thomas Edison style and pull out the electric whisk. I prefer to use an immersion blender and its cylindrical container as it allows for great amounts of air to be added quickly to a small amount of liquid. However, a hand mixer with a narrow bowl will work but with more effort and more room for error. I would steer clear of using a standing mixer, as their bowls are just too wide in my experience (if using a standing mixer, use the highest speed for about 30 seconds to 1 minute, checking often).

There is a difference between coconut cream and coconut milk. There is also a difference between low-fat and full-fat coconut milk. And, canned coconut is not the same as boxed coconut. For this recipe, choose full-fat coconut milk from a can.

Not all brands of canned, full-fat coconut milk are created equal. Test different brands until you find one that you like. Right now, my go-to for this recipe is Trader Joe's.

There are rumors that preservatives yield varying results with coconut whipped cream. I am still undecided and will chime in once I have made a decision based on scientific experience in my own kitchen. For the current recipe, I recommend using a full-fat coconut milk without gums and without preservatives.


  • 2 cans full-fat coconut milk without gums and preferably without preservatives (I use Trader Joe's because it has only coconut milk and water)
  • 2 scoops of PATIENCE. Seriously, it's in short supply, so stock up when you find it. (Folks, this is just a joke)


  1. Read the entire intro for this recipe before delving into the steps. Seriously. Making coconut whipped cream without gums is not as easy as popping a can and whisking.
  2. The night before making whipped cream, place at least two cans of full-fat coconut milk into refrigerator along with a narrow container or bowl for whipping. Leave cans and container/bowl there to chill overnight while you count fluffy sheep. Eight hours is good for your body, and it is just as good for your coconut whipped cream.
  3. Next morning, good morning by the way, set up whipped cream station. Plug in electric whisk.
  4. Now it's time to open the refrigerator, pull out the little cold tins of coconutty goodness and the chilled container/bowl for whisking. Pop the lids. There should be a thick, creamy substance collected at the top of each can; it might be hard and that is fine; it might be creamy like half-and-half dairy cream and that is fine; either way, scoop out this cream and place into narrow container or bowl for mixing. Leave behind the clearer, watery substance which I like to call coconut juice.
  5. Using electric whisk, whisk creamy substance for no more than 20 seconds or until it becomes nice and thick. Be careful here, it can become too thick or curdle very, very quickly.
  6. If creamy substance goes from liquid to curdle, do not panic. Simply add a bit of the reserved coconut juice, 1 Tbsp at a time, whisk on low speed for 1 second, and allow it to become a smoother consistency again; repeat if necessary.
  7. Viola! Coconut whipped cream! If you like to have sweet cream or flavored cream, now is the time to add that to the cream by hand, not with the electric whisk, lest you destroy the pillowed perfection that is your non-dairy whipped cream.


  • See intro notes on the do's and don'ts of gum-free coconut whipped cream.
  • Use whipped cream immediately or store unused whipped cream in lidded storage container in refrigerator for up to 2 days.
  • Use in place of dairy whipped cream in any recipe. It is lovely in Short and Sweet Strawberry Shortcake and Princesstarta (double recipe for Princesstarta).
  • Tasty topping for fresh fruit.