Coconut whipped cream, creamy, fluffy, and delicious. It’s made with only 3 inexpensive and easy-to-find ingredients in just 3 minutes.
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
- 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.
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!
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Coconut Whipped Cream
- Prep: 5 mins
- Total: 5 mins
- 1 cup (190 g) 1x
- How to, Dessert
- American
- Vegan
Servings 1 cup (190 g) 1x
Coconut whipped cream, creamy, fluffy, and delicious. It’s made with only 3 inexpensive and easy-to-find ingredients in just 3 minutes.
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.
- 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 Size: 1/4 of the recipe
- Calories: 162
- Sugar: 11.9 g
- Sodium: 12 mg
- Fat: 11 g
- Saturated Fat: 11 g
- Carbohydrates: 14.4 g
- Protein: 1 g
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.
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!
Hi Susie! Yes, we used a pipe 🙂 Don’t remember where we bought it, sorry!
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!
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Hi Kate! Sounds so good 🙂
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
Hi Johanna! I’m not sure but I think you can place it inside your cream whipper 🙂 Have a nice day!
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?
Hi Jen! I’ve never tried it myself, so I’m not sure, sorry!
what about making the coconut cream from scratch using coconuts?
Hi Stuart! I’ve never tried it, so I can’t help you, sorry!
no reason why it wouldn’t work
Hi Debbie! Thanks for your comment 🙂
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.
Hi Debbie! Yes, we’ve posted a coconut milk recipe on the blog and it works amazing 🙂 https://simpleveganblog.com/coconut-milk/
This did not work at all. It never got “fluffy”…
Hi Jessyca! Have you followed all the steps? You should use a coconut milk with simple ingredients and some brands work better than others.
Just made this. Came out amazing! I put the mixing bowl in freezer for 10 mins. Thanks for this recipe! Definitely a keeper!
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Hi Cristin! So glad you liked it 🙂 Have a nice day!
I tried this and my coconut cream solidified so much that it never got soft enough to turn into a cream
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.
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.
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).
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!
Thanks a lot Donna! The consistency is even better the next day 🙂
Could one use coconut cream via the can instead of coconut milk?
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Hi Erin! I think it could work, but I’m not sure… Have a nice day!
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.
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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!
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
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Hi Amanda! Unfortunately I think it won’t work, but you could try…