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
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!
★★★★★
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?
★★★★★
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.
★★★★★
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
★★★★★
Hi Amanda! Unfortunately I think it won’t work, but you could try…