How to Make Coconut Whipped Cream — Carol's Vegan Kitchen (2024)

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Learn how to make Coconut Whipped Cream with only 3 ingredients! This simple dairy-free recipe tastes dreamy with soft fluffy peaks, just like traditional whipped cream. It’s the perfect plant-based whip cream for all your desserts!

One of the first recipes I learned to make after going vegan was coconut whipped cream. It was fascinating to watch the hard cream magically turn light and fluffy under the beaters. Since then, it’s been a staple in our kitchen and we slather in on everything from No Bake Vegan Pumpkin Pie to Chocolate Chia Pudding and Vegan Strawberry Shortcake.

Making whipped cream from coconut milk is pretty straightforward, but there are a few tips to keep in mind before cracking open a can and grabbing your handheld mixer. In this post, I’m sharing all the essentials plus what to avoid.

And with that comes a story…

Wanting to share my love of plant-based whipped cream, I added it to the recipe lineup of a Holiday Scones Cooking Class. To be sure that my attendees were getting the best ingredients possible I purchased a case of Thai Kitchen Organic Coconut Milk and put it in the fridge a week before the event. After we made our scones, I enthusiastically passed out the chilled cans. Each student opened theirs and, to my horror, none of them separated. There was no way to make whipped cream out of the runny milk. One student had even purchased a handheld mixer specifically for this class. I was stunned because the recipe had always worked before. Quickly shaking the deer in the headlights look from my face, I grabbed a single can of Field Day Organic Coconut Milk that was stashed in the back of the fridge, and we all took turns around the bowl to whip up a single recipe using her newly purchased mixer. The disaster was avoided and I learned a few tips right along with my students which you can read below!

Here’s everything you need to know about this recipe:

What is coconut whipped cream?

Coconut whipped cream is a dairy-free alternative to traditional whipped topping made from heavy whipping cream. Just like the name says, it’s made from coconut milk! The hard coconut cream is scooped from a chilled can and whipped up, with a handheld mixer, forming soft peaks.

Does it taste like coconut?

If you’re sensitive to coconut, you will taste a faint coconut flavor. But with vanilla and powdered sugar, it really does taste very much like traditional whipped cream.

What brand of coconut milk should I buy?

I’m SO glad you asked. The brand of coconut milk you choose makes a big difference in the overall texture. My first choice is Field Day Organic Coconut Milk with Thai Kitchen Coconut Milk a close second. (do *not* buy organic, which won’t separate when chilled) Third is Native Forest Organic Coconut Milk (the can labeled “Simple” is guar gum-free). I haven’t had good luck with whipping pure coconut cream which is very thick and crumbly when chilled.

How long do I have to chill the can?

For best results, chill the can for 48 hours or more. It can take a full 2 days for the cream to separate from the liquid and harden. Please don’t be tempted to speed this process up in the freezer. Speaking from experience, you’ll end up with sad, grainy whipped cream.

Do I really have to chill my bowl first?

Since heat is the enemy of coconut whipped cream, yes, you will need to chill the bowl. If it’s the dead of winter and your house is chilly, go ahead and skip this step. But, in most situations, popping the bowl in the freezer for 15 minutes before you begin is really helpful.

Can I use coconut whipped cream in a piping bag with a decorative tip?

Yessss! I love this sturdy whipped cream because you can make really lovely designs with a piping bag. Add a tablespoon or two of additional powdered sugar to thicken the cream first.

Can I use an alternative sweetener?

To make it fruit-sweetened, use date sugar, knowing that it will turn the whipped cream a light shade of tan. I don’t recommend using a liquid sweetener such as maple syrup or agave as it will thin the cream and making it loose and runny.

Will coconut whipped cream freeze?

You can freeze leftovers and thaw them in the fridge. But the texture will become slightly grainy and less fluffy.

Troubleshooting

I have every confidence you will make coconut whipped cream that will delight you, your family, and friends. But if you run into trouble, here are a few solutions to common hurdles.

My coconut cream is grainy, now what do I do?

This happens sometimes and is totally normal, especially when using coconut milk without guar gum. Keep whipping the cream for an extra minute. If it’s still lumpy, extra powdered sugar can help fluff it up. Even perfect coconut whipped cream has some tiny grains.

My coconut milk didn’t separate, can I whip it anyway?

Sadly, no. If the liquid didn’t separate from the cream, no amount of mixing will make whipped cream. Sometimes you end up with a “dud” that just won’t whip. Set the can aside for another use, and try a different brand on the next round.

I prefer not to use guar gum; will this recipe still work?

Yes, it will definitely work but be prepared for a slightly grainy texture. Guar gum is a commonly used stabilizer, even in organic brands, and helps create a smooth and creamy texture.

My whipped cream is too thick, help!

Fortunately, the liquid left in the can comes to the rescue! Add a teaspoon at a time to extra thick cream (after you’ve added the vanilla and powdered sugar) to thin it out a bit.

Tips For Perfect Coconut Whipped Cream

1.Buy full-fat coconut milk from a can. This is essential. Lite coconut milk or coconut milk from a carton will not separate in the fridge or whip up. (See links to brands above.)

2.Chill your can for 48 hours. It’s handy to keep a can tucked in the back of the fridge. It will be waiting there for you if you have a vegan whipped cream emergency. (Like a friend stopping by with a pound of freshly picked strawberries!)

1.Chill your bowl first. Placing the mixing bowl in the freezer 15 minutes before starting ensures the cream will remain fluffy, even under the friction of the beaters.

2.Don’t over-whip. Increased blending won’t make the coconut whipped cream fluffier. The whizzing action of the beaters creates heat, which can leave you with runny whipped cream.

3.Add vanilla and powdered sugar after you have whipped the cream into soft peaks . Then continue to whip for another minute.

Ingredients / Makes about 1 cup

• 1 can (13.5 oz / 400 ml) of full fat coconut milk (chilled in the fridge for 48 hours)

• 2-3 tablespoons of sifted powdered sugar (buy organic to ensure its vegan friendly)

• 1 teaspoon of vanilla

Equipment

• 1 medium-sized mixing bowl, chilled

• A handheld mixer. Or stand mixer with the whip attachment (for larger batches).

1.Chill the can of coconut milk- Place a can in your fridge for 48 hours. This allows the cream to separate from the coconut liquid and harden in the can. Please don’t put the can in the freezer to save time. Your cream will sadly turn grainy.

2.Place your mixing bowl in the freezer for 15 minutes- before mixing. This keeps the cream chilled as you whip it and helps with fluffiness.

3.Scoop the coconut cream out of the can- The hardened cream will rise to the top of the can and the liquid will be underneath at the bottom. Use a spoon to scoop it out, avoiding the liquid, and place it in your chilled bowl. Save the coconut water for your morning smoothie.

4.Blend for 1 minute- with a handheld mixer. Start by breaking up the hardened cream with the beaters. Then beat until fluffy with little or no lumps remaining.

5.Add vanilla and powdered sugar- and beat for an additional minute.

6.Use right away or chill- in the fridge, in a sealed container, for 5 days.

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