Learn How To Make Vegan Whipped Cream in 5 minutes with 2 ingredients: full-fat coconut milk and powdered sugar. It's delicious, fluffy, and perfect for topping all your favorite desserts.
Say goodbye to regular whipped cream and say hello to a heavenly, easy-to-make, healthier, dairy-free alternative that will take your desserts to the next level with just 2 or 3 simple ingredients.
It's the perfect dairy-free topping for desserts like Vegan Hot Chocolate, Vegan French Toast, or Vegan Pumpkin Pie, adding a delightful flavor and fluffiness upgrade to your treats!
Looking for more dairy-free alternatives? Check out my Vegan Buttermilk, Vegan Heavy Cream, and Vegan Condensed Milk, and discover new tasty possibilities in your cooking!
Jump to:
🌟 Why you'll love this recipe
- Quick and Easy: This recipe is incredibly quick and easy to make, perfect for busy weeknights.
- Flavorful Ingredients: The use of high-quality, flavorful ingredients ensures a delicious end result.
- Satisfying: This recipe is not only delicious but also satisfying, making it a filling and fulfilling choice for your meals.
- Healthy Choice: It's a healthy choice packed with nutritious ingredients that are good for your body.
- Family-Friendly: Both kids and adults will love the flavors and textures in this recipe, making it a family favorite.
🧾 Ingredient notes
Full-Fat Coconut Milk: Make sure to use canned full-fat coconut milk for this recipe. It's absolutely essential, as light or low-fat alternatives won't yield the same results.
Cartons of coconut milk found in the refrigerator section of the store won't work either. The richness and creaminess of canned full-fat coconut milk are what make this recipe a success.
Some brands give better results when it comes to texture, like Aroy-D, 365 Whole Foods Organic Coconut Milk, and Native Forest (both the classic and simple versions), which work really well.
Powdered Sugar: Powdered sugar works better than other sweeteners because it easily dissolves into the whipped cream.
However, you can also use other sweeteners like maple or agave syrup if you prefer.
Wait to add your sweetener until you've got the cream's texture just right.
If it's already super soft, adding a liquid sweetener might make it even runnier (no amount of beating will thicken it). In that case, go with powdered sugar.
But if it's thick and kinda waxy, maple or agave syrup can help make it smoother.
Vanilla Extract: It is an optional ingredient that can be left out if you want. It adds a subtle hint of vanilla flavor and aroma to the whipped cream, enhancing its overall taste.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Chocolate Coconut Whipped Cream: Add 1-2 tablespoons of cocoa powder or 2-3 (56-85 grams) ounces of melted chocolate for a chocolate-infused delight.
- Fruit-Infused Whipped Cream: Blend approximately ¼ to ½ cups (60-120 grams) of pureed fruit (such as strawberries, raspberries, or mangoes) to create a fruity twist.
- Minty Coconut Whipped Cream: Incorporate a few drops of peppermint extract or a few fresh mint leaves for a refreshing mint-flavored whipped cream.
- Spiced Coconut Whipped Cream: Add a pinch of cinnamon, nutmeg, or Pumpkin Pie Spice to infuse warm, comforting spices into your whipped cream.
- Lemon or Orange Zest Whipped Cream: Grate the zest of 1 lemon or orange and fold it into the whipped cream for a citrusy and zesty flavor boost.
🔪 Instructions
Step 1. Chill the coconut milk can in the fridge overnight, or for at least 8 hours.
Step 2. Before whipping, place a large mixing bowl and the beaters of your hand or stand mixer in the freezer for 10 minutes to chill.
Step 3. Carefully open the can of coconut milk without shaking it, and remove the lid. You'll find a thick layer of coconut cream on top. Gently scoop out the coconut cream solids, leaving the liquid behind. You can reserve the liquid for future smoothies or other recipes.
Step 4. Using a hand or standing mixer, beat the coconut cream for one minute or until fluffy.
Step 5. Add the powdered sugar and vanilla extract. To ensure a smooth texture, I recommend sifting in the sugar.
Step 6. Beat for an additional minute or until smooth and creamy.
💭 Expert tips
- Choose the Right Brand: Choose a high-quality full-fat canned coconut milk for the best results. Brands like Arroy-D, 365 Whole Foods, and Native Forest are reliable options.
- Chill Everything: Before whipping, chill your mixing bowl and beaters in the freezer for about 10 minutes. This helps maintain a cold environment for optimal whipped cream texture.
- Don't Overbeat: Stop beating the cream as soon as it reaches a fluffy and smooth consistency. Over-beating can cause the cream to become grainy.
- Adjusting Texture: To adjust texture, blend in reserved coconut water gradually if it's too thick, adding it bit by bit until desired consistency.
- Plan Ahead for Best Results: For best results, make the whipped cream a day ahead. Refrigerate in an airtight container and gently stir before serving.
❓Recipe FAQs
It is best when used the day it's prepared or the day after for optimal freshness.
When stored in an airtight container in the fridge, it can typically last for about 5 to 7 days. However, its quality may diminish slightly the longer it's stored.
Always check for any signs of spoilage before using it if it has been stored for an extended period.
Yes, you can, but it may change in texture and consistency after thawing. It's best to consume it within 1 to 2 months of freezing for optimal results.
When freezing, place the whipped cream in an airtight container or freezer-safe bag, leaving some space for expansion. Thaw it in the refrigerator when you're ready to use it.
After thawing, the whipped cream may become slightly less fluffy and might require re-whipping to restore its original texture. W
While it may not be as perfect as freshly made whipped cream, it can still be used as a topping for desserts. Just keep in mind that the texture may not be as ideal as when it's freshly made.
If it isn't whipping up, it's likely due to inadequate chilling or the presence of liquid in the mixture. Ensure you've properly chilled the coconut milk and equipment as recommended.
If the issue persists, consider the quality of the coconut milk brand you're using, as not all brands are equally effective for whipping.
Opt for a reputable brand like Arroy-D, 365 Whole Foods Organic Coconut Milk, or Native Forest for better results.
If your vegan whipped cream turns grainy, it could be due to a few reasons.
Over-beating can lead to graininess, so stop whipping once you achieve a smooth and creamy consistency.
Ensure your sweetener dissolves completely in the whipped cream, as incomplete mixing can cause graininess.
The quality of your coconut milk matters; some brands with better stabilizers result in a smoother texture.
Avoid sudden temperature changes during whipping, and watch for liquid contamination in your ingredients or equipment, as even a small amount of moisture can cause graininess.
Yes, you can use coconut cream instead of coconut milk.
By following the same method of chilling it overnight and scooping out the solids, you'll have more solids available when using a can of coconut cream.
This means you'll end up with a larger quantity of whipped cream, and you may need to adjust the amount of sugar to achieve your desired level of sweetness.
🍦 Other delicious how-to recipes
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
How To Make Vegan Whipped Cream
Ingredients
- 1 14-ounce can full-fat coconut milk
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract, optional
Instructions
- Chill the coconut milk can in the fridge overnight, or for at least 8 hours.
- Before whipping, place a large mixing bowl and the beaters of your hand or stand mixer in the freezer for 10 minutes to chill.
- Carefully open the can of coconut milk without shaking it, and remove the lid. You'll find a thick layer of coconut cream on top. Gently scoop out the coconut cream solids, leaving the liquid behind. You can reserve the liquid for future smoothies or other recipes.
- Using a hand or standing mixer, beat the coconut cream for one minute or until fluffy.
- Add the powdered sugar and vanilla extract. To ensure a smooth texture, I recommend sifting in the sugar.
- Beat for an additional minute or until smooth and creamy.
Video
Notes
- Choose the Right Brand: Choose a high-quality full-fat canned coconut milk for the best results. Brands like Arroy-D, 365 Whole Foods, and Native Forest are reliable options.
- Chill Everything: Before whipping, chill your mixing bowl and beaters in the freezer for about 10 minutes. This helps maintain a cold environment for optimal whipped cream texture.
- Don't Overbeat: Stop beating the cream as soon as it reaches a fluffy and smooth consistency. Over-beating can cause the cream to become grainy.
- Adjusting Texture: To adjust texture, blend in reserved coconut water gradually if it's too thick, adding it bit by bit until desired consistency.
- Plan Ahead for Best Results: For best results, make the whipped cream a day ahead. Refrigerate in an airtight container and gently stir before serving.
Eva says
Hi. If you wanted to use maple/agave syrup instead of the powdered sugar, any idea about the amount?
Iosune says
Hi Eva! It depends on how sweet you want your whipped cream, but you could add the same amount (1/4 cup or 4 tablespoons). Add 1-2 tablespoons at first, then try it, and add more if you want it sweeter. Hope you enjoy it!
Kate says
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!
Iosune Robles says
Hi Kate! Sounds so good 🙂
Johanna Garbutt says
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
Iosune Robles says
Hi Johanna! I'm not sure but I think you can place it inside your cream whipper 🙂 Have a nice day!
stuart says
what about making the coconut cream from scratch using coconuts?
Iosune says
Hi Stuart! I've never tried it, so I can't help you, sorry!
debbie renae lisle says
no reason why it wouldn't work
Iosune says
Hi Debbie! Thanks for your comment 🙂
debbie renae lisle says
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.
Iosune says
Hi Debbie! Yes, we've posted a coconut milk recipe on the blog and it works amazing 🙂 https://simpleveganblog.com/coconut-milk/
CRISTIN says
Just made this. Came out amazing! I put the mixing bowl in freezer for 10 mins. Thanks for this recipe! Definitely a keeper!
Iosune says
Hi Cristin! So glad you liked it 🙂 Have a nice day!
Crystal says
I tried this and my coconut cream solidified so much that it never got soft enough to turn into a cream
Iosune says
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.
Donna says
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!
Iosune says
Thanks a lot Donna! The consistency is even better the next day 🙂
Erin O'Donnell says
Could one use coconut cream via the can instead of coconut milk?
Iosune says
Hi Erin! I think it could work, but I'm not sure... Have a nice day!
Sharleen says
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.
Iosune says
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!
Amanda says
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
Iosune says
Hi Amanda! Unfortunately I think it won't work, but you could try...