This thick, creamy coconut whipped cream is entirely dairy free, with just three ingredients and the same texture as real homemade whipped cream!
The best coconut whipped cream
Did you know that you can make your own easy homemade whip cream from a can of coconut milk?
You just need one can of coconut milk, optional sweetener of choice, and that’s it!
The resulting whipped cream will blow you away with how luxuriously rich and creamy it tastes.
Prepare to shake your head and wonder, “How can this possibly be vegan?!”
Also try this Coconut Ice Cream
Vegan whipped cream recipe
Just one or two ingredients, and you are on your way to the perfect coconut milk whipped topping.
This dairy free cream is good for serving with pies, cakes, fresh strawberries or sliced fruit, pancakes, waffles, or milkshakes.
It also makes a great frosting for cupcakes or topping for any of the following nondairy ice cream recipes:
Step by step video
Coconut whipped cream benefits
There’s no heavy cream, no dairy, no eggs, no sugar, and no gums, stabilizers, gelatin, or cornstarch required for the recipe.
And it can be gluten free, low carb, paleo, whole30, cholesterol free, and keto friendly.
The cream whips up just like dairy whipped cream and can be substituted in most recipes that call for Cool Whip or heavy cream.
Shown above, on top of myVegan Pecan Pie
Coconut Milk Whip Cream – FAQ
What kind of coconut milk?
Use either full fat canned coconut milk or coconut cream.
The recipe will not work with reduced fat coconut milk. It also does not whip with carton coconutmilk beverage found the refrigerated section of the grocery store from companies like Silk, Califia Farms, Almond Breeze, and So Delicious.
I cannot highlight strongly enough the importance of using full fat coconut milk, because this is the only option that will form stiff peaks when whipped.
Do you have to chill it first?
I usually like either storing a can in the fridge to have on hand when needed or chilling the coconut milk overnight, because the results will be thicker and non runny.
But if you open the can and the cream inside is already super thick (see the photo below) you can skip the overnight refrigeration and simply freeze for about 10 minutes before whipping it up.
Try not to shake the can at any point, because you want to keep the cream on top separate from the watery part underneath.
Leftover Coconut Milk? Make Chocolate Truffles – 2 Ingredients
What if the coconut cream isn’t whipping?
It’s rare, but every now and then you may encounter a can of coconut milk that is chalky and rock hard or simply won’t whip or firm up.
Coconut milk brands I’ve had the most success with for making coconut milk whipped cream include Whole Foods 365, Sprouts, Thai Kitchen Organic, Trader Joes, Native Forest, and Nature’s Charm Coconut Whipping Cream.
Can you make different flavors of whipped cream?
You absolutely can! Try adding a few drops of almond or pure peppermint extract, a sprinkle of cinnamon or pumpkin pie spice, 1/2 tsp of instant coffee, or 1 tsp of lime, orange, or lemon zest.
Or add a scoop of peanut butter or half a banana for a delicious mousse-like dessert.
Make it chocolate by using the following recipe for Vegan Chocolate Mousse.
How to make coconut whipped cream
Start by chilling a can of full fat coconut milk or cream in the fridge overnight.
Once it’s cold, open the can and transfer just the thick and creamy part to a bowl. Either discard the rest or save it for another recipe.
With either a stand mixer or hand beaters (or a fork if it’s all you have), whip with the sweetener and optional vanilla extract until stiff peaks form.
Coconut Whipped Cream
Ingredients
- 1 can coconut milk or coconut cream (13.5oz)
- 2 tbsp powdered sugar or stevia to taste
- 1/4 tsp pure vanilla extract (optional)
Instructions
- *Be sure to read through the FAQ listed above in this post. And if you’re a visual learner, you might find it useful to check out the video above showing how to make the coconut whip cream.Chill coconut milk or cream in the fridge overnight. Once cold, open the can and transfer only the thick and creamy part to a bowl. (Discard the watery part, or save for another recipe.) Using either a stand mixer or hand beaters (or a fork and a lot of arm strength), whip the cream with your sweetener and optional vanilla until it forms stiff peaks like real whipped cream!View Nutrition Facts
Video
Notes
Ways To Use Whipped Cream
Brilliant, having got covd, with loads of strawberries and raspberries in the garden and not a drop of cream or ice-cream in the house our family thanks you very much for the delicious, convenient & cheaper than double cream tip. It’s a keeper!
This makes us so happy, thank you!
My coconut cream after refrigeration was hard and did not whip up at all, it was like a bunch of rocks in the bowl being twirled around by the mixers. It only became soft enough to “mix” as it reached room temperature.
Hi,Firstly thankyou for sharing this great idea. I am the worst baker I can cook most food recipes but cakes are another story, I did this and it turned out great I used a cheap coconut cream and put the can in the fridge overnight the next day it had thickened I scooped the top of the can into a food processor and whipped for 2-3 minutes stopping once to scrape down the sides turned out perfect it’s in the fridge now waiting until I fill a two layer vanilla buttercream cake later, If you dont have a food processor use an electric mixer it just might take a little longer thanks again👍
Do you use coconut cream with or without guar? And how long do you mix it – 20 seconds or 5 minutes?
Hi, it does not matter 🙂 And mix it until thick and creamy, which is usually pretty fast but sometimes takes a few minutes.
Any tips for using the leftover liquid? I hate to waste it.
That’s my question too!
The leftover liquid is just water that was blended with the coconut fat to make milk. It’s not the same as coconut water so it not much of a waste to dump it. I’ve seen people use it for smoothies tho to add a hint of coconut flavor or frozen it as ice cubes to add to water or regular coconut water. You could also dump it into your plants. Good luck!
I’ve made this many times and it’s always so good, but I’d like to add white chocolate to it, can I do that? If so do you know how much I should add? Thanks, Jo.
Girl you gotta get your website fixed bc it keeps jumping me back to the top every time I try and comment and it’s super frustrating.
Also I have some tips for people. First of all this isn’t gonna be like heavy cream where you keep whipping it until it reaches stiff peaks, for this you whip only until it’s blended bc the more you whip the runnier it’ll be. Second my favorite coconut milk for this is Thai kitchen coconut cream. It’s the only brand I’ve found to work well for coconut whipped cream. I use TJ coconut cream as well but only if I’m blending it like for smoothies or ice cream bc of the oil that separates on top is super hard. I do have a tip tho if that happens is to remove the oil and cream from the water and put it in a separate container, melt gently in the microwave until it’s all combined, place it back in the fridge until hardened again, then whip as normal. This recombines the oil with the cream so it’ll whip normally. I’d recommend stiring as it hardens so it doesn’t separate again. Another tip is to not open the can when it’s room temp even if it appears to have separated bc it’s never gonna whip into whip cream that way since it’s not the same as heavy cream and won’t get any thicker than it already is. Putting it in the freezer will just cause the fat and water to solidify together and they won’t separate properly. If y’all want something more like regular whipped cream then blend 235 grams soy milk with 200 grams refined coconut oil (or any oil), refrigerate until really cold, then whip to firm peaks like normal whipped cream. Make sure your soy milk is warmed and your oil is melted (they have to be around the same temp as each other). Also it HAS to be soy milk bc other non dairy milks don’t have enough protein for it to work. This works like a charm and isn’t as hit or miss as coconut whipped cream. You can also buy silk heavy whipping cream or another brand of vegan whipping cream and use that. Good luck everyone!
Delicious! I used this coconut whipped cream recipe to top your vegan chocolate cake and my whole family could not get enough!
Can this be made ahead and stored?
Can I freeze this whipped cream?