This coconut whipped cream recipe is shockingly good, and the perfect option when you need a dairy-free, vegan whipped cream.
I love whipped cream, but I also love this coconut whipped cream. It’s genuinely so tasty and perfect as a dessert topping, with berries, for pies, cakes, and pretty much anytime you’d add traditional whipped cream.
More impressive is that once you make this creamy whipped topping, it lasts a week in the fridge.
Key Ingredients
- Coconut Milk: To make this, you’ll need the thick layer of coconut cream at the top of the can (and will leave the liquid at the bottom of the can behind). You must buy full-fat coconut milk to get that thicker fat layer. Better yet, many stores have started to sell smaller cans of “coconut cream.” Not all brands of coconut milk are as good for this recipe. Here’s a list of our favorites: Native Forrest Unsweetened Coconut Milk Classic, 365 Whole Foods Organic Coconut Milk, Arroy-D, Savoy Coconut Cream, and O Organics Coconut Cream.
- Sweetener: This adds a slight sweetness to the whipped cream. You can use powdered sugar, maple syrup, or honey if you are not concerned with this being vegan.
- Vanilla and Sea Salt: These are optional, but I love the extra flavor.
Find the full recipe with measurements below.
How to Make Coconut Whipped Cream
Tip 1: Chill the coconut milk or coconut cream. We highly recommend chilling your can of coconut milk/cream overnight before whipping. Chilling the can firms the coconut cream and separates it from the extra liquid, which can cause our whipped cream to fail or be too thin.
I know it’s annoying, but chilling your cans overnight is crucial to success. While a freezer chills the cans quicker, we still find that chilling overnight in the refrigerator is better for separating the coconut cream from the coconut milk/water in the can. I keep a can of coconut cream in the back of my fridge, ready to make vegan whipped cream whenever I want.
Tip 2: Only use the firm coconut cream at the top. Adding liquid from the bottom of the can can cause this recipe to fail. So, use a spoon to scoop out the cream from the top, and leave the rest for another recipe, like a smoothie, or add it to your oatmeal.
Tip 3: Use an electric hand or stand mixer. An electric or stand mixer makes quick work of whipping the coconut cream. After a minute or so, it will be light and fluffy.
Troubleshooting Tips
- It is too thick: Thin it with coconut water or milk left in the can. Use a little at a time until you achieve the right consistency.
- It is too thin: Keep everything cold. Don’t allow the coconut cream to warm up, or it won’t whip very well. If your coconut milk is well chilled and it’s still not whipping to a thick consistency, add a bit of tapioca starch to help it along. Beat in 1 tablespoon of tapioca flour, check the consistency, and repeat if needed.
Make Ahead Tips
Keep whipped coconut cream refrigerated for up to 2 weeks. As it sits in the fridge, it will harden and thicken. You can freeze it, but keep in mind that you might need to whip it again after thawing to achieve the original texture.
Serving Suggestions
Use this vegan whipped cream in almost every scenario that you would use regular whipped cream. We love it with fresh fruit, berry salad, strawberry pie, vegan pancakes, poached pears, and more! The only thing to remember is that this holds up the best when it is cold, so it does not do very well when left at room temperature.
So, if you are making something ahead of time, like a coconut cream pie, cake, or cupcakes, we recommend frosting it the day of serving and keeping it refrigerated until you are ready to serve.
More Vegan Recipes
Coconut Whipped Cream
- PREP
- TOTAL
Coconut whipped cream is a dairy-free alternative to traditional whipped cream. Instead of using whipping cream, we use full-fat canned coconut milk or coconut cream. This is dairy-free and vegan. Check out the article for all our tips on making it, including the coconut milk and coconut cream brands we recommend for success.
I know it’s annoying, but chilling your cans of coconut milk overnight is crucial to success. While a freezer chills the cans quicker, we still find that chilling overnight in the refrigerator is better for separating the coconut cream from the coconut milk/water in the can. I keep a can of coconut cream in the back of my fridge, ready to make vegan whipped cream whenever I want.
You Will Need
1 (14-ounce) can full-fat coconut milk or coconut cream, chilled for 1-2 days
½ tablespoon to 3 tablespoons powdered sugar or maple syrup
1 teaspoon vanilla extract, optional
Small pinch fine sea salt, optional
Directions
1Chill the can: Chill your coconut milk or coconut cream in the refrigerator for at least 8 hours, preferably longer. The longer the can sits in the fridge, the harder the coconut cream becomes and the more it separates from the liquid, making it easier to whip. Do not shake the can so that the cream and liquid remain separated.
2Chill a mixing bowl: When you are ready to whip, place a large mixing bowl in the fridge for 5 to 10 minutes and prepare your hand mixer or stand mixer.
3Scoop out the cream: Without tipping or shaking the can, remove the coconut milk/coconut cream from the fridge and open the lid. Carefully scoop the hardened creamy white coconut cream on top and place it into the chilled mixing bowl. Leave the watery liquid at the bottom of the can. Use this liquid for smoothies, oatmeal, or add to tea.
4Whip: Beat the coconut cream for 30 seconds to 1 minute, or until creamy, then add the sweetener (I start with 1 tablespoon), vanilla, and salt. Beat until fluffy and smooth, about one minute. Taste and adjust the sweetness as needed. Note, if you prefer maple syrup, the whipped cream will be a little less firm (since it is a liquid). I use ½ to 1 tablespoon.
5Serve or store: Enjoy immediately or refrigerate for up to two weeks. It will harden in the fridge the longer it is chilled, but will soften once it has been at room temperature for a few minutes.
Adam and Joanne's Tips
- Recommended brands: Use a good-quality brand of coconut milk or coconut cream like Native Forrest Unsweetened Coconut Milk Classic, 365 Whole Foods Organic Coconut Milk, Arroy-D, Savoy Coconut Cream, and, O Organics Coconut Cream.
- Make ahead: Keep in the refrigerator for up to two weeks. As it sits in the fridge, it will harden and thicken. You can freeze it, but keep in mind that you might need to whip it again after thawing to achieve the original texture.
- Whipped cream is too thick: Thin it with coconut water or milk left in the can. Use a little at a time until you achieve the right consistency.
- Whipped cream is too thin: Keep everything cold. Don’t allow the coconut cream to warm up, or it won’t whip very well. If your coconut milk is well chilled and it’s still not whipping to a thick consistency, add a bit of tapioca starch to help it along. Beat in 1 tablespoon of tapioca flour, check the consistency, and repeat if needed.
- The nutrition facts provided below are estimates.
I really have never use coconut milk. My question is when buying canned coconut milk do I buy the unsweetened? I’m guessing yes…..
Hi Laura, Yes, use unsweetened.
Can you substitute cane sugar for the powdered sugar? And if so , how much?
Would the recipe work just as well using pure (unadulterated, no additives) coconut cream concentrate instead of separated from coconut milk? Will be trying recipe soon!!
Yes, if you can find the canned coconut cream that is already separated (they are usually smaller cans), you can use it in this recipe.
Hi Aurora, I think you should be okay, but you will need to beat the mixture enough so that the sugar dissolves into the coconut cream.