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Vegan Cool Whip

Oh my goodness goodness gosh.

vegan cool whip

(Do I sound like a pre-teen at a Justin Bieber concert?)

This light and creamy coconut whipped topping is totally dairy free, with just one main ingredient… but it has the exact same texture as real homemade whipped cream!

vegan whipped cream

Vegan Cool Whip

(or coconut whipped cream)

  • 1 can full-fat coconut milk (or coconut cream)
  • sugar, stevia, or powdered sugar to taste
  • optional: fruit (banana whipped cream, anyone?)

Coconut Whipped Cream: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Try not to shake the can too much before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Trader Joe’s coconut cream works perfectly for this recipe as well. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe.) Once thick, transfer only the thick creamy part to a bowl and whip in your sweetener with a fork, or beaters if you want to be really fancy and get stiff peaks like real whipped cream!

View Cool Whip Nutrition Facts

dairy free whipped cream

vegan whipped cream

Have you ever eaten Cool Whip?

No matter how you use this whipped cream, you really can’t go wrong. I recommend eating it with a spoon. Or your fingers. Not that I’ve tried this or anything…

For a chocoholic version, click here: Homemade Chocolate Cool Whip.

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Published on August 16, 2011

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Leave a comment or reviewLeave a rating
    • Chocolate-Covered Katie says

      I don’t really notice an overly-coconutty flavor… but then again, I LOVE coconut, so if there was a slight hint of coconut in there, my mind would probably just register it as good (as opposed to deciphering what exactly the flavor is that I’m tasting… if that makes sense!).

  1. Jen @ The RA Vegan says

    I have to admit to something. In my pre-vegan days I was a cool-whip ADDICT. Truly. I would open up a package, drizzle some chocolate syrup on top, and eat it. The whole thing. I will be leaving a can of coconut milk in my fridge opened tonight. Wow. I’m giddy.

      • Janice says

        Is it against the rules for you to share the brand you used? I tried this the other day and wah-wah-wah. I even got the ‘full fat’ kind. Froze the dish, the beater, everything.

      • Liz says

        it helps if you put the coconut milk in the fridge(shake first) for at least 24 hrs so it can thicken. I’ve also found better luck with the organic milks. LOVE this recipe I can’t even tell a difference from real whip cream… then again I can’t remember the last time I had some.

        • nasa says

          I don’t understand… do you shake, or not shake? I didn’t, as per the instructions above, and it didn’t work; but here in the comment you say the opposite…

      • Maria says

        It’s not working for me! I have a cake just out of the oven cooling. But I just keep on getting clumpy mess. I tried with the exact brand recommended, it was super thick solid when I opened it. Then I tried the organic coconut cream I bought as backup. Same thing, just a clumpy soup. I’m using a hand beater.

        • Maria says

          Update! Got it to work! First I put my clumpy mess into tie blender, that made it smooth but not fluffy. I put it in the fridge for a couple of hours and tried with the hand beaters again, it worked! Super smooth and fluffy!

  2. Megan says

    I think there’s a good number of people who eat Cool Whip straight up like ice cream ;D. You’re someone that has good taste and makes things taste good. In my opinion there’s no right or wrong way to eat something … as long as you enjoy what you eat that’s what matters!

    I would use this whipped cream recipe: – mixed into some oatmeal – on top of cookies, muffins, cupcakes, brownies, pancakes, pie, dessert squares, ice cream, berries, coffee or hot chocolate and shakes – straight out of the bowl or container -mixed into a parfait – in between frozen banana slices -dip or mix in fudge babies or larabars -spread on top of a doughnut – in a s’mores treat -on a piece of chocolate

  3. Becky says

    Oh, Katie. This is my favorite thing in the WORLD. The whole WORLD I tell you! I’m so glad to know someone else gets so excited about this! Coconut milk from a can is just to die for, in fact, I can hardly refrain from drinking the whole can tiny sips at a time. But then in the fridge it becomes even more incredible and transforms into a thick, heavenly cloud of coconut cream. Bliss on my finger. LOVE this post.

    P.S. We live in North Texas, too! Sometimes the blog world seems so detached from the real world, but knowing you live probably within an hour drive from me somehow makes your blog more personal. I read it every day! Keep it up!

  4. Barb says

    Can you do this with any other flavors of non-dairy milk? I used to buy cool whip and keep it in the freezer, eating spoonfuls like it was ice cream, but then got creeped out by the amount of hydrogenated oils and high fructose corn syrup that are in it. also, I read posts like this:

    I’ve missed cool whip and can’t wait to try your version! I could definitely use it to top those brownie batter pancakes you made the other day, i made some last night!

    • Rebecca says

      I have left a full tub of Cool Whip out to thaw out from the freezer. I had forgotten about it before running out to do some shopping. When I returned, it was totally melted and completely unusable. I don’t know how my tub of CW was any different from this guy’s, but mine definitely didn’t look the same after just leave it out for a few hours, not nearly 2 weeks as he did.

  5. Melissa says

    I do eat Cool Whip straight up, but I am such a sucker for coconut that I’m pretty sure I’ll never want Cool Whip again after I try this. I’m going to add a little coconut extract, too, then die and go to heaven! 🙂

  6. katie says

    Im not a cool whip lover, but I think your version might just grow on me, way better ingredients and the taste Im sure is better!

    Love you!

  7. Kim says

    I used to love Cool Whip! My grandma put it on everything when we were kids, well all her desserts anyway. Unfortunately I developed an allergy to it and apparently every other kind of edible oil product so I have to stay away 🙁 That means no Cool Whip or flavoured coffee creamers because they all do horrible things to me. Will definitely be trying this! I just don’t know if an open can of coconut milk will survive in the fridge for an entire night…

  8. PBnJ Fam says

    Oh man!!! I could have used this last night!!! I made your strawberry shortcake pancakes… DELISH…but couldn’t decide what the perfect topping would be… this would have been it!!! I made strawberry butter instead… which was yummy… but I think this whip cream will be heaven on ANYTHING!!! I want to put it on/in some hot cocoa… yumm! (I am dreaming of colder weather)

      • PBnJ Fam says

        It is sooo good! and “fancies up” even toast… I must admit I am not a vegan… so I use butter… but I bet you could come up with an awesome “healthy” version!! I ALWAYS look forward to reading what genius recipe you have come up with each day!! I am trying to change my lifestyle to be healthier for my daughter (and myself) and you have inspired me in so many ways – thank you!!

  9. Chelsea says

    Seriously? That’s it? Gosh…I’m buying coconut milk TODAY! I love cool whip by the spoonful right out of the freezer, but I feel so guilty over that ingredient list! Yay! My hubby will be thrilled, too. 🙂

  10. Lisa says

    have I ever eaten coolwhip?!? Katie, I;ve eaten an entire container of the stuff by myself in 2 days! hehheh I love it. Plus its not filling at all! lol (bad combo….)
    I think Ill try this! Gotta find unsweetened coconut milk first. And how would I eat it? probably as is. maybe on graham crakers or on top of chocolate pudding 🙂

  11. Lauren says

    I love Cool Whip! My favorite thing to dip it with is graham crackers.
    I might try this recipe. Does coconut milk have a strong taste? I’ve never had it. I don’t like coconuts. I know, I’m in a minority on that one. I don’t like the taste or texture.

  12. Jenny says

    Your creativity and inventiveness never fails to impress, Katie!

    Alas, as a whipped cream hater and someone who’s allergic to coconut, obviously this recipe is not up my alley… 😉 I made your chocolate chip blondies this morning, though. They’re all everyone [who commented on the original post] said they were and so much more! So awesome that chickpeas can taste that good…

  13. Amber K says

    Hmm…I’d totally have to mix something with it. That’s my own problem with finding non-dairy options, I always want them to taste “plain” or like “vanilla” and they always have some sort of other flavor, like coconut. That’s not always a bad thing, but if I’m not wanting a coconut flavor, it’s a bummer. But this looks SO delicious. And I want some inbetween some raw cookies!

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