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Coconut Whipped Cream

4.99 from 56 votes

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 for Vegan Chocolate Mousse.

Chocolate Covered Katie Pancakes

Coconut Whipped Cream + Flourless Pancakes 

How To Make Coconut Whipped Cream

Start by chilling a can of full fat coconut milk or cream in the fridge overnight.

Once it’s cold, open the can and transfer just the thick and creamy part to a bowl. Either discard the rest or save it for another recipe.

With either a stand mixer or hand beaters (or a fork if it’s all you have), whip with the sweetener and optional vanilla extract until stiff peaks form.

Above – watch the recipe video of making coconut whip cream

How To Make Dairy Free Coconut Whipped Cream
Pin it now to save for laterPin Recipe

Coconut Whipped Cream

How to make vegan coconut whipped cream at home, with just 3 ingredients!
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 1/4 cup
5 from 56 votes


  • 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


  • *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


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

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on February 23, 2020

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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.

    • Kara says

      This happened to me as well, did you ever figure it out? I just ended up throwing mine out as I didn’t have time to wait for it 😥.

      • Abby says

        No no no you do not want to buy cream of coconut. Coconut cream and cream of coconut are 2 completely different things. Cream of coconut is a syrupy sweetened beverage similar to condensed milk whereas coconut cream is just coconut milk with a higher fat percentage. Cream of coco will never whip up as it’s not supposed to. It’s usually used to sweeten tropical beverages like pina coladas.

  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

  7. isabel says

    i’ve been chilling Native Forest classic coconut milk in the fridge for over two days and the cream hasn’t hardened and separated from the water. what should i do?

    • Julie A Vorwaller says

      I’ve used that brand for yrs and it used to work but just tried it recently and it didn’t so they must have changed it somehow….

  8. Joanne says

    I followed your recipe to a T and it was a blob and wouldn’t fluff for love nor money! It was spraying all over the place and made a BIG mess in my kitchen. I don’t know what I did wrong – I used TJ’s Coconut Cream and opened the can and saw a lot of hard stuff so just put in freezer for 10 minutes like you said. I scooped the hard stuff out and added the powdered sugar and vanilla and it became a blob and sprayed EVERYWHERE! HELP!! I made the Hummingbird Cake in a 9 x 12 pan for 35 minutes and it came out perfect. But the frosting……..

    • CCK Media Team says

      Hi, unfortunately it sounds like you got a can like the recipe mentions that for some reason just didn’t work. Every now and then that happens, and as the recipe says, there’s just no way to tell ahead of time. We wish there were!

    • Katherine Tildes says

      I had same problem with Trader Joe’s. It got all hard on the too. I did have some luck with adding in some of the liquid.

  9. Patti Homier says

    great recipes even for candida yeast infection for people that have that with just a few
    adjustments because of any type of sugar or yeast

  10. Gramma Judy says

    I made this and LOVE the taste and simplicity. I used pure Almond extract instead of vanilla. But I have a question how long can you keep it in fridge and also can you freeze it for later use?? Thank you. I love all your ideas and recipes.

  11. Ellie says

    5 stars
    Delicious! Not vegan but we are dairy free, so we put it on top of the traditional Christmas desserts for a dairy free treat!

    • CCK Media Team says

      Hi Gina, what brand of coconut milk did you use, and was it full fat or lite? This is just a basic coconut whipped cream recipe that can be found all over the internet, so it definitely does work. But as the post mentions, every now and then you can come across a bad can that either doesn’t have enough fat or is rock hard. Can you explain more about what was the issue with yours?

  12. Cricket says

    5 stars
    Fyi, Goya definitely DOESN’T work for this. Seems like any with guar gum get too hard in the fridge. Unfortunately that was the only coconut cream available in my closest grocery store. If you’re making a cake, this can be used to do a poke cake. I smashed the hard bits as much as possible, poured the whole can in (plus a shot of coconut rum) and used an immersion blender on it. Becomes a consistency like a thin pudding.

  13. Elle says

    Well, I used one of the recommended coconut milk brands, refrigerated over night and the results were an epic failure. It was runny even after following some tips of adding more powdered sugar and a thickening agent. Popped into fridge for a few hours even – still runny and unusable. Too bad because the flavor was good.
    I’ll try again just for experimental purposes.

    • CCK Media Team says

      Hi Elle, this coconut whipped cream recipe is pretty basic, and you can find versions of it all over the internet, so it definitely does work if you want to try again and hopefully get a better can :). It sounds like you just got a bad can. Unfortunately that can happen!

  14. Maria says

    5 stars
    Brilliant, having got covd, with loads of strawberries and raspberries in the garden and not a drop of cream or ice-cream in the house our family thanks you very much for the delicious, convenient & cheaper than double cream tip. It’s a keeper!

  15. liza says

    My coconut cream after refrigeration was hard and did not whip up at all, it was like a bunch of rocks in the bowl being twirled around by the mixers. It only became soft enough to “mix” as it reached room temperature.

  16. Tracey says

    5 stars
    Hi,Firstly thankyou for sharing this great idea. I am the worst baker I can cook most food recipes but cakes are another story, I did this and it turned out great I used a cheap coconut cream and put the can in the fridge overnight the next day it had thickened I scooped the top of the can into a food processor and whipped for 2-3 minutes stopping once to scrape down the sides turned out perfect it’s in the fridge now waiting until I fill a two layer vanilla buttercream cake later, If you dont have a food processor use an electric mixer it just might take a little longer thanks again👍

    • CCK Media Team says

      Hi, it does not matter 🙂 And mix it until thick and creamy, which is usually pretty fast but sometimes takes a few minutes.

    • Abby says

      5 stars
      The leftover liquid is just water that was blended with the coconut fat to make milk. It’s not the same as coconut water so it not much of a waste to dump it. I’ve seen people use it for smoothies tho to add a hint of coconut flavor or frozen it as ice cubes to add to water or regular coconut water. You could also dump it into your plants. Good luck!

  17. Jo says

    I’ve made this many times and it’s always so good, but I’d like to add white chocolate to it, can I do that? If so do you know how much I should add? Thanks, Jo.

  18. Abby says

    Girl you gotta get your website fixed bc it keeps jumping me back to the top every time I try and comment and it’s super frustrating.
    Also I have some tips for people. First of all this isn’t gonna be like heavy cream where you keep whipping it until it reaches stiff peaks, for this you whip only until it’s blended bc the more you whip the runnier it’ll be. Second my favorite coconut milk for this is Thai kitchen coconut cream. It’s the only brand I’ve found to work well for coconut whipped cream. I use TJ coconut cream as well but only if I’m blending it like for smoothies or ice cream bc of the oil that separates on top is super hard. I do have a tip tho if that happens is to remove the oil and cream from the water and put it in a separate container, melt gently in the microwave until it’s all combined, place it back in the fridge until hardened again, then whip as normal. This recombines the oil with the cream so it’ll whip normally. I’d recommend stiring as it hardens so it doesn’t separate again. Another tip is to not open the can when it’s room temp even if it appears to have separated bc it’s never gonna whip into whip cream that way since it’s not the same as heavy cream and won’t get any thicker than it already is. Putting it in the freezer will just cause the fat and water to solidify together and they won’t separate properly. If y’all want something more like regular whipped cream then blend 235 grams soy milk with 200 grams refined coconut oil (or any oil), refrigerate until really cold, then whip to firm peaks like normal whipped cream. Make sure your soy milk is warmed and your oil is melted (they have to be around the same temp as each other). Also it HAS to be soy milk bc other non dairy milks don’t have enough protein for it to work. This works like a charm and isn’t as hit or miss as coconut whipped cream. You can also buy silk heavy whipping cream or another brand of vegan whipping cream and use that. Good luck everyone!

  19. Amy says

    5 stars
    Delicious! I used this coconut whipped cream recipe to top your vegan chocolate cake and my whole family could not get enough!

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