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    Home > Recipes > How-Tos

    Coconut Whipped Cream

    Published: Jul 12, 2020 · Modified: Nov 18, 2022 by Iosune · This post may contain affiliate links · 30 Comments

    Jump to Recipe

    Coconut whipped cream, creamy, fluffy, and delicious. It's made with only 3 inexpensive and easy-to-find ingredients in just 3 minutes.

    Photo of a small bowl of coconut whipped cream

    Coconut whipped cream, a deliciously smooth and creamy vegan alternative to whipped cream. It has an amazing flavor and an unbelievably fluffy texture.

    I used to buy vegan whipped cream at the grocery store, but most of them are full of additives and preservatives. However, I've finally found the perfect recipe, so tasty and healthier this time!

    The coconut milk brands that work best for this recipe are the ones with mostly natural ingredients and not lots of additives and preservatives. Besides, natural ingredients are better for our health.

    This vegan version of regular whipped cream only requires 3 ingredients (and one of them is optional!) and is ready in just 3 minutes. You can use it with plenty of different dessert recipes!

    How to make coconut whipped cream - Step by step

    Step-by-step photos of how to make coconut whipped cream
    • Chill the coconut milk can in the fridge overnight.
    • Refrigerate a large mixing bowl and the beaters at least 15 minutes before whipping.
    • Remove the can from the fridge without tipping or shaking it, and open it. There will be a firm and thick white layer of coconut cream on top (photo 1). Scoop the coconut cream into your chilled mixing bowl (photo 2).
    • Whip the cream until fluffy (photo 3).
    • Add the vanilla extract, the powdered sugar, and the agave or maple syrup or your favorite sweetener (photo 4), and whip again for at least 1 or 2 minutes (photo 5). This step is optional.
    • Use immediately (photo 6).

    Pro tips

    • Powdered sugar is the sweetener that works best for this recipe.
    • You can use any other kind of sweetener, but you'll probably need to add more or less of it depending on how sweet you like your coconut whipped cream.
    • I don't usually add any sweetener, especially if I want to use the whipped cream to make sweet recipes like vegan hot chocolate.
    • Vanilla extract is optional, although it will give the coconut whipped cream a delicious flavor.
    Photo of a small bowl of coconut whipped cream decorated with banana slices

    How to whip coconut cream to make coconut whipped cream

    It's very important that the coconut milk, the mixing bowl, and the beaters are refrigerated. If not, the coconut cream will not harden and it might not get the fluffy texture we're looking for, as it will be too soft.

    However, there are some brands of coconut milk that don't work. Remember to use full-fat coconut milk with at least 50% of coconut in it and to make sure it doesn't have lots of additives. All-natural brands will work best.

    How to use coconut whipped cream

    When you refrigerate the can of coconut milk, you'll find a thick layer of coconut cream on top separated from the coconut water. Don't throw the water away! Use it to prepare recipes like smoothies or oatmeal, or in baking and cooking as well.

    Use the coconut whipped cream served over recipes like vegan hot chocolate to make a delicious vegan version of a traditional comfort food.

    How long will this coconut whipped cream last?

    Keep the leftovers in an airtight container in the fridge for 1-2 weeks or use it immediately. Its consistency gets even better the next day!

    Looking for more how-to recipes?

    • Vegan Butter
    • Vegan Sour Cream
    • Coconut Butter
    • Flax Egg
    • Tahini
    Photo of a bowl of coconut whipped cream decorated with two banana slices

    Did you make this coconut whipped cream recipe?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    Square photo of a bowl of coconut whipped cream

    Coconut Whipped Cream

    Coconut whipped cream, creamy, fluffy, and delicious. It's made with only 3 inexpensive and easy-to-find ingredients in just 3 minutes.
    5 from 6 votes
    PRINT PIN RATE
    Course: Dessert, How to
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 1 cup (190 g)
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 14-ounce can full-fat coconut milk
    • 4 tablespoon powdered sugar, agave or maple syrup
    • ½ teaspoon vanilla extract, optional
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    Instructions

    • Chill the coconut milk can in the fridge overnight.
    • Refrigerate a large mixing bowl and the beaters at least 15 minutes before whipping.
    • Remove the can from the fridge without tipping or shaking it, and open it. There will be a firm and thick white layer of coconut cream on top. Scoop the coconut cream into your chilled mixing bowl.
    • Reserve the coconut water that has settled to the bottom of the can to make smoothies or oatmeal. You can also use it in baking and cooking. 
    • Whip the cream until fluffy.
    • Add the vanilla extract, the powdered sugar, and the agave or maple syrup (or your favorite sweetener), and whip again for at least 1 or 2 minutes. This step is optional.
    • Serve it over some vegan hot chocolate or plenty of other dessert recipes.
    •  Keep the leftovers in an airtight container in the fridge for 1-2 weeks. It will harden in the fridge. If the whipped cream becomes too firm, whip again before serving.

    Notes

    • Powdered sugar is the sweetener that works best for this recipe.
    • You can use any other kind of sweetener, but you'll probably need to add more or less of it depending on how sweet you like your coconut whipped cream.
    • I don't usually add any sweetener, especially if I want to use the whipped cream to make sweet recipes like vegan hot chocolate.
    • Vanilla extract is optional, although it will give the coconut whipped cream a delicious flavor.

    Nutrition

    Serving: 1serving | Calories: 162kcal | Carbohydrates: 14.4g | Protein: 1g | Fat: 11g | Saturated Fat: 11g | Sodium: 12mg | Sugar: 11.9g

    Update Notes: This post was originally published in March of 2015, but was republished with new photos, step by step instructions and tips in July of 2020.

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    9.4K shares

    Reader Interactions

    Comments

    1. Susie says

      April 11, 2021 at 6:22 am

      Hi Losune! This looks delicious. Did you use an icing pipe to give it that shape in the photos? I’m also wondering where I can buy that super cute little white mug!

      Reply
      • Iosune Robles says

        April 12, 2021 at 11:27 am

        Hi Susie! Yes, we used a pipe 🙂 Don't remember where we bought it, sorry!

        Reply
    2. Kate says

      March 22, 2021 at 1:52 am

      5 stars
      Love it! Another great recipe from Simple Vegan Blog! The hardest part was waiting overnight for the coconut milk to chill 😀

      So happy to have a yummy, HEALTHY desert! I topped it over your chocolatebanana ice cream. Yum!

      Reply
      • Iosune Robles says

        March 22, 2021 at 1:09 pm

        Hi Kate! Sounds so good 🙂

        Reply
    3. Johanna Garbutt says

      August 05, 2020 at 7:41 pm

      Can this be placed inside of a cream whipper? Just discovered this machine, and ibwas wondering if vegan ingredients for whipped cream will work just as well

      Reply
      • Iosune Robles says

        August 11, 2020 at 9:44 am

        Hi Johanna! I'm not sure but I think you can place it inside your cream whipper 🙂 Have a nice day!

        Reply
    4. Jen says

      May 08, 2019 at 10:05 am

      Hi, I use Grace coconut milk for other stuff. Have never tried it for whipped cream, though. It's in a carton but is very thick and comes out like almost-solid cream. Would this be suitable?

      Reply
      • Iosune says

        May 09, 2019 at 9:08 am

        Hi Jen! I've never tried it myself, so I'm not sure, sorry!

        Reply
    5. stuart says

      May 31, 2018 at 4:57 am

      what about making the coconut cream from scratch using coconuts?

      Reply
      • Iosune says

        May 31, 2018 at 10:50 am

        Hi Stuart! I've never tried it, so I can't help you, sorry!

        Reply
      • debbie renae lisle says

        June 18, 2019 at 10:10 am

        no reason why it wouldn't work

        Reply
        • Iosune says

          June 23, 2019 at 10:57 am

          Hi Debbie! Thanks for your comment 🙂

      • debbie renae lisle says

        June 18, 2019 at 10:17 am

        I recently ran out of all supplies of coconut milk/cream/powder so as a little experiment tried making it from dessicated coconut. 300ml boiling water, 1 cup dessicated coconut. Turned out brilliantly! When refrigerated it separated and was pretty solid on top.

        Reply
        • Iosune says

          June 23, 2019 at 10:58 am

          Hi Debbie! Yes, we've posted a coconut milk recipe on the blog and it works amazing 🙂 https://simpleveganblog.com/coconut-milk/

    6. Jessyca says

      April 10, 2018 at 12:04 am

      This did not work at all. It never got "fluffy"...

      Reply
      • Iosune says

        April 10, 2018 at 4:21 am

        Hi Jessyca! Have you followed all the steps? You should use a coconut milk with simple ingredients and some brands work better than others.

        Reply
    7. CRISTIN says

      September 24, 2017 at 8:41 pm

      5 stars
      Just made this. Came out amazing! I put the mixing bowl in freezer for 10 mins. Thanks for this recipe! Definitely a keeper!

      Reply
      • Iosune says

        September 26, 2017 at 5:13 pm

        Hi Cristin! So glad you liked it 🙂 Have a nice day!

        Reply
    8. Crystal says

      March 17, 2017 at 1:24 am

      I tried this and my coconut cream solidified so much that it never got soft enough to turn into a cream

      Reply
      • Iosune says

        March 24, 2017 at 1:57 pm

        Hi Crystal! I'm so sorry the recipe didn't work for you. You could try to leave it at room temperature until it gets soft a little bit.

        Reply
    9. Teri says

      May 28, 2015 at 4:40 am

      I tried this for Mother's Day and it was a masterful fail! I refrigerated my full fat coconut milk over night and it didn't separate. I also refrigerated the metal bowl and beaters before using. I don't know what went wrong.

      Reply
      • Iosune says

        May 28, 2015 at 9:49 am

        Hi Teri! I'm so sorry 🙁 As I say in this post, some brands of coconut milk don't work. Try to use a coconut milk with no guar gum or other nasty ingredients. It's also important to use full fat coconut milk with at least 50% of coconut (some brands have a lot of water).

        Reply
    10. Donna says

      March 30, 2015 at 10:22 pm

      This recipe looks SO delicious. I wouldn't expect it to last that long, but will the consistency (fluffiness) stay the same after about 2 days or so? I just wondered if it would turn runny. Thank you!

      Reply
      • Iosune says

        April 01, 2015 at 12:53 pm

        Thanks a lot Donna! The consistency is even better the next day 🙂

        Reply
        • Erin O'Donnell says

          December 16, 2016 at 8:31 pm

          5 stars
          Could one use coconut cream via the can instead of coconut milk?

        • Iosune says

          December 19, 2016 at 5:55 pm

          Hi Erin! I think it could work, but I'm not sure... Have a nice day!

    11. Sharleen says

      March 16, 2015 at 11:29 pm

      5 stars
      I tried the coconut whip cream. It was very good. We made French toast with strawberries and put the coconut whip cream on top. Very delicious. Note: it would be better to put the whip cream on the side and dip the French toast into it, as the French toast was hot and tended to melt the whip cream.

      Reply
      • Iosune says

        March 17, 2015 at 10:33 am

        Hi Sharleen! I've never tried this whipped cream with French toast, but it has to be a delicious combination! I'm so glad you liked the recipe. Have a nice day!

        Reply
    12. Amanda says

      March 16, 2015 at 4:04 pm

      5 stars
      Hi, loved that recipe!
      I live in Brazil and the only coconut milk available have the consistency of milk. (totally liquid) So I guess I won´t be able to do it, right? ahhaha

      Reply
      • Iosune says

        March 17, 2015 at 10:30 am

        Hi Amanda! Unfortunately I think it won't work, but you could try...

        Reply

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