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Coconut Whipped Cream

This thick and creamy coconut whipped cream is totally dairy free, with just three ingredients… and it has the exact same texture as real homemade whipped cream!

Vegan Coconut Whipped Cream

The Best Coconut Whipped Cream

Did you know that you can make your own easy homemade whip cream from a can of coconut milk?

1 can coconut milk, optional sweetener of choice, and that’s it!

The resulting whipped cream will blow you away with how luxuriously rich and creamy it tastes, as you shake your head and wonder, “How can this possibly be vegan?!”

Also Try This Chocolate Peanut Butter Nice Cream

Coconut Whipped Cream Recipe
How To Make Coconut Whipped Cream From Scratch

Vegan Whipped Cream Recipe

Just one or two ingredients, and you’re on your way to the perfect coconut milk whipped topping, good for serving with pies, cakes, fresh strawberries or sliced fruit, pancakes, waffles, milkshakes, as frosting for cupcakes, or on top of any of the following healthy ice cream recipes:

Keto Ice Cream

Banana Ice Cream

Almond Milk Ice Cream

Coconut Ice Cream

Coconut Whip Cream Recipe

There’s NO heavy cream, no dairy, no eggs, no sugar, and no gums, stabilizers, gelatin, or cornstarch required for the recipe.

And it can be gluten free, low carb, paleo, whole30, cholesterol free, and keto friendly.

The cream whips up just like dairy whipped cream and can be substituted in most recipes that call for Cool Whip or heavy cream.

Homemade Coconut Whipped Cream Recipe

Shown above, on top of my Vegan Pecan Pie

Coconut Milk Whip Cream – FAQ

What Kind Of Coconut Milk?

Use either full fat canned coconut milk or coconut cream. The recipe will not work with reduced fat coconut milk or carton coconutmilk beverage found the refrigerated section of the grocery store from companies like Silk, Califia Farms, Almond Breeze, and So Delicious.

Do I Have To Chill It First?

I usually like either storing a can in the fridge to have on hand when needed or chilling the coconut milk overnight, because the results will be thicker and non-runny.

But if you open the can and the cream inside is already super thick (see the photo below) you can skip the overnight refrigeration and simply freeze for about 10 minutes before whipping it up. Try not to shake the can at any point, because you want to keep the cream on top separate from the watery part underneath.

Leftover Coconut Milk? Make Chocolate Truffles – 2 Ingredients

Can Of Coconut Milk

What If My Coconut Cream Isn’t Whipping?

It’s rare, but every now and then you may encounter a can of coconut milk that is chalky and rock hard or simply won’t whip or firm up.

Coconut milk brands I’ve had the most success with for making coconut milk whipped cream include Whole Foods 365, Sprouts, Thai Kitchen Organic, Trader Joes, Native Forest, and Nature’s Charm Coconut Whipping Cream.

Can I Make Different Flavors Of Whipped Cream?

You absolutely can! Try adding a few drops of almond or pure peppermint extract, a sprinkle of cinnamon or pumpkin pie spice, 1/2 tsp of instant coffee, or 1 tsp of lime, orange, or lemon zest.

Or add a scoop of peanut butter or half a banana for a delicious mousse-like dessert. Of course, you can always go with my personal favorite and make it chocolate by using the following recipe: Chocolate Whipped Cream.

Chocolate Covered Katie Pancakes

Coconut Whipped Cream + Flourless Pancakes 

Above – watch the video how to make coconut whipped cream!

How To Make Dairy Free Coconut Whipped Cream

Try it mixed into Overnight Oats or on top of Chia Pudding!

Pin it now to save for laterPin Recipe

Coconut Whipped Cream

How to make vegan coconut whipped cream at home, with just 3 ingredients!
5/5 (19)
Total Time 5 minutes
Yield 1 1/4 cup

Ingredients

  • 1 can coconut milk or coconut cream (13.5oz)
  • 1-2 tbsp powdered sugar, or stevia to taste
  • optional 1/4 tsp pure vanilla extract

Instructions

  • *Be sure to read through the FAQ listed above in this post. And if you’re a visual learner, you might find it useful to check out the video above showing how to make the coconut whip cream.
    Chill coconut milk or cream in the fridge overnight. Once cold, open the can and transfer only the thick and creamy part to a bowl. (Discard the watery part, or save for another recipe.) Using either a stand mixer or hand beaters (or a fork and a lot of arm strength), whip the cream with your sweetener and optional vanilla until it forms stiff peaks like real whipped cream!
    View Nutrition Facts

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5/5 (19)

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Published on February 23, 2020

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14 Comments

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  1. Al says

    Your coconut whipped cream recipe looks so good. I’ve had coconut whipped cream at a vegan restaurant near where I live, but I’ve never tried making it before!

  2. Julia says

    I am so happy that I cam across your recipe! I was looking for a quick recipe of icing to go with my carrot cake and then saw this recipe and was like: Yeah! This match was made in heaven! Coconut flavor with nutty taste of carrot cakes makes it next level! I skipped adding vanilla as thought it was alittle bit too much!
    Highly recommend!

  3. cynthia marshall says

    Up and down this website many times and I can’t find the most important information about which brand(ds) of coconut milk make the best tasting and easy to whip up, whip cream

    • Jason Sanford says

      It’s listed in this post right under the heading “What If My Coconut Cream Isn’t Whipping?” Hope that helps!

  4. Sasha says

    Sadly, it didn’t work for me. I ended up with a curdled slurry…I probably overwhipped it or maybe it was too watery. I have put the mixture in the fridge and will try to whip it again as hate to waste it. Might add peanut butter if it doesn’t whip into something second time round.

  5. Kristen Chen says

    Sasha, I’m in a similar boat. I used Trader Joe’s, which was in my fridge for a few days. Seems like coconut oil rose to the top, with creaminess underneath, and the water at the bottom. I tried to break down that hard top layer with a fork, but when trying to mix it and the creamy layer, the hard oil ultimately wouldn’t break down enough, and contributed to a bigger mess than normal when I make whipped cream;) Maybe this one’s just a dud. Thankfully I was going to add the sweetener toward the end of mixing, and when I couldn’t get it to work I just saved the whole thing and will use for curry.

  6. Pınar says

    It’s hard for me to find canned coconut milk or coconut cream. İs there any substitute for it. Can I add vegan margarine or butter to coconut milk, may be ratio of 2/3 Cup of milk + 1/3 Cup of butter for one cup of cream. Thanks

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