Since I become vegan, I tried different whipped cream alternatives and I found the perfect recipe! I live in Spain, so it’s really hard to find good quality coconut milk here, that’s why I couldn’t make this amazing recipe before. I was using store bought soy whipped cream or coconut cream, but this coconut whipped cream is much healthier than the store bought soy whipped cream because it’s made with only 2 ingredients (coconut milk and a sweetener) and it tastes better than the coconut cream and has the perfect texture.
To make this recipe you need full fat coconut milk. I read in other blogs that you need to use coconut milk that doesn’t have guar gum listed on the ingredient list, but I couldn’t find milk without guar gum and it worked.
You can use your favorite sweetener. I used powdered sugar to make the whipped cream, but I also made the recipe using agave and maple syrup and they also worked. If you use other sweeteners, you’ll probably need to add more less, so I recommend you add the sweetener gently and try the whipped cream.
This is the best whipped cream I’ve ever tried and the recipe is super easy to make and also inexpensive. If you give this coconut whipped cream a try, please leave a comment or tag a picture #simpleveganblog on Instagram or Twitter.
How To Make Coconut Whipped Cream
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 cup (190 g) 1x
- Category: Dessert
- Cuisine: Vegan, Gluten Free
How to make coconut whipped cream. It’s the best whipped cream I’ve ever tried and is really easy to make and also inexpensive.
Ingredients
- 1 14 oz or 400 ml can full fat coconut milk
- 4 tbsp powdered sugar, agave or maple syrup*
- 1/2 tsp vanilla extract (optional)
Instructions
- Chill the coconut milk can in the fridge overnight.
- Place a large mixing bowl and the beaters in the fridge 15 minutes before whipping.
- Remove the can from the fridge without tipping or shaking it. Open the can. 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. You can also use it in baking and cooking. Whip the cream until fluffy.
- Add the powdered sugar, agave or maple syrup or your favorite sweetener and the vanilla extract (optional). Whip again for at least 1 or 2 minutes.
- Use immediately or refrigerate. It will harden in the fridge. If the whipped cream becomes too firm, whip again before serving.
- You can store it in the fridge for 1 or 2 weeks in a sealed container.
Notes
* Feel free to use other sweeteners, but probably you’ll need to add more or less.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 162
- Sugar: 11.9g
- Sodium: 12mg
- Fat: 11g
- Saturated Fat: 11g
- Carbohydrates: 14.4g
- Protein: 1g
Amanda says
March 16, 2015 at 16:04Hi, 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
★★★★★
Iosune says
March 17, 2015 at 10:30Hi Amanda! Unfortunately I think it won’t work, but you could try…
Sharleen says
March 16, 2015 at 23:29I 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.
★★★★★
Iosune says
March 17, 2015 at 10:33Hi 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!
Donna says
March 30, 2015 at 22:22This 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!
Iosune says
April 1, 2015 at 12:53Thanks a lot Donna! The consistency is even better the next day 🙂
Erin O'Donnell says
December 16, 2016 at 20:31Could one use coconut cream via the can instead of coconut milk?
★★★★★
Iosune says
December 19, 2016 at 17:55Hi Erin! I think it could work, but I’m not sure… Have a nice day!
Teri says
May 28, 2015 at 04:40I 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.
Iosune says
May 28, 2015 at 09:49Hi 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).
Crystal says
March 17, 2017 at 01:24I tried this and my coconut cream solidified so much that it never got soft enough to turn into a cream
Iosune says
March 24, 2017 at 13:57Hi 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.
CRISTIN says
September 24, 2017 at 20:41Just made this. Came out amazing! I put the mixing bowl in freezer for 10 mins. Thanks for this recipe! Definitely a keeper!
★★★★★
Iosune says
September 26, 2017 at 17:13Hi Cristin! So glad you liked it 🙂 Have a nice day!
Jessyca says
April 10, 2018 at 00:04This did not work at all. It never got “fluffy”…
Iosune says
April 10, 2018 at 04:21Hi Jessyca! Have you followed all the steps? You should use a coconut milk with simple ingredients and some brands work better than others.
stuart says
May 31, 2018 at 04:57what about making the coconut cream from scratch using coconuts?
Iosune says
May 31, 2018 at 10:50Hi Stuart! I’ve never tried it, so I can’t help you, sorry!
Jen says
May 8, 2019 at 10:05Hi, 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?
Iosune says
May 9, 2019 at 09:08Hi Jen! I’ve never tried it myself, so I’m not sure, sorry!