Learn how to make delicious dairy-free coconut whipped cream, the perfect replacement for traditional whipped cream. Enjoy it on top of fresh berries, your favorite dessert, and pancakes. Two ingredients and 10 minutes are all you need!
Brothers and sisters, has your pumpkin pie been looking a little naked since giving up Cool Whip?
Well, get ready to indulge in the creamy decadence of coconut whipped cream. It’s so close to real whipped cream you’ll be singing “Hallelujah” from the first taste.
Unlike its dairy counterpart, this vegan coconut whipped cream recipe offers a guilt-free delight for those with lactose sensitivities or embracing a plant-based lifestyle.
With just a can of coconut milk and a touch of sweetness, you’ll be able to whip up a fluffy cloud of goodness that rivals the texture and taste of regular whipped cream.
It’s the perfect topping for fresh fruit, blueberry pancakes, and beautiful Belgian waffles!
Say goodbye to heavy cream woes and hello to a dairy-free delight that’s sure to impress!
Table of Contents
Does coconut whipped cream taste good?
YES, IT’S AWESOME! It does have a slight coconut flavor, but you won’t care. FYI, it won’t give you super stiff peaks like regular whipped cream, but who cares? This ain’t no fashion show.
Ingredients and substitutions
Making your own coconut whipped cream is so simple. It’s light, fluffy, and much healthier than buying it at the grocery store.
- one can of full-fat coconut milk (you can also use a can of coconut cream)
- pure maple syrup
NOTE: For an extra depth of flavor, add 1-2 teaspoons of pure vanilla extract before whipping.
How to make coconut whipped cream
The first step before you start this recipe is to chill your coconut milk in the refrigerator. Aim for a minimum of one day, but leaving it for 48 hours or more yields the best results.
- Place a large bowl and the attachments of your hand mixer in the freezer for 10 minutes. If you are using a stand mixer, place the bowl and the whisk attachment in the freezer.
- Set the chilled mixing bowl on your counter. Open the can of coconut milk and scoop out only the solid coconut cream from the top of the can. DO NOT USE THE LIQUID!
- Whisk the mixture on high speed for about 1 minute. Then, whip at medium speed for 30-45 seconds until it forms a fluffy, creamy texture with soft peaks.
Use immediately or transfer to an airtight container and set it in the refrigerator. It will keep for about 4-5 days.
You can also make delicious Vegan Whipped Cream Cake Frosting!
Top tips for making coconut whipped cream
Follow these tips to ensure your whipped cream is a success:
- Chill, chill, chill: Remember to refrigerate the coconut for at least 24 hours before using; this is non-negotiable! Chilling is crucial for the coconut cream or coconut milk to separate. The hardened coconut cream will solidify, and the liquid will settle at the bottom of the can. Don’t email me about runny coconut milk problems if you don’t chill. CHILL!
- Chill your bowl, attachments, and utensils: Heat is the enemy of coconut whipped cream, so chill anything that will be coming in contact with the coconut milk. Ten minutes in the freezer is perfect.
- Please don’t use a cheap brand of coconut milk: Thai Kitchen is my favorite brand, but the Native Forest brand is also excellent. Field Day Organic and Whole Foods 365 have also given me good results.
- Don’t go LIGHT: I’ve never had much luck using light coconut milk. It doesn’t thicken up very well.
Why is my coconut cream not whipping?
I can’t say it enough: CHILL EVERYTHING! Otherwise, the coconut cream won’t solidify adequately for whipping and may remain too soft. Also, remember to place a large mixing bowl in the freezer for 10 minutes before whipping.
Frequently asked questions
If your coconut whipped cream isn’t thickening enough, try adding a bit of tapioca starch gradually until you reach the desired consistency. Be careful not to overdo it, as adding too much can give the whipped cream an artificial taste.
Coconut milk has a thinner consistency, while coconut cream is much thicker and creamier.
Enjoy it right away, or store it in an airtight container and refrigerate for up to 5 days. You can also freeze coconut whipped cream for up to 2 months.
What to serve with coconut whipped cream
Use this delicious vegan whipped cream just like regular whipped cream. It’s great for vegan strawberry shortcake, in your hot chocolate, or on top of decadent chocolate peanut butter pie.
Enjoy, friends! If you make this recipe, be sure to let me know! Leave a comment, STAR RATING, and tag a photo #shaneandsimple on Instagram.
PrintHow To Make Dairy-Free Coconut Whipped Cream
Learn how to make delicious dairy-free coconut whipped cream, the perfect replacement for traditional whipped cream. Enjoy it on top of fresh berries, your favorite dessert, and even pancakes. Two ingredients and 10 minutes are all you need!
- Prep Time: 10 mins.
- Chill Time: 24-48 hours
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: How To
- Method: Whip
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 can (13.5 ounces) full-fat coconut milk (you can also use a can of coconut cream)
- 3 tablespoons of pure maple syrup
- optional: for an extra depth of flavor, add 1-2 teaspoons of pure vanilla extract before whipping.
Instructions
- NOTE: The first step before you start this recipe is to chill your coconut milk in the refrigerator. Aim for a minimum of one day, but leaving it for 48 hours or more yields the best results.
- Place a large bowl and the attachments of your hand mixer in the freezer for 10 minutes. If you are using a stand mixer, place the bowl and the whisk attachment in the freezer.
- Set the chilled mixing bowl on your counter. Open the can of coconut milk and scoop out only the solid coconut cream from the top of the can. DO NOT USE THE LIQUID!
- Whisk the mixture on high speed for about 1 minute. Then, whip at medium speed for 30-45 seconds until it forms a fluffy, creamy texture with soft peaks.
Notes
- Chill, chill, chill: Remember to refrigerate the coconut for at least 24 hours before using; this is non-negotiable! Chilling is crucial for the coconut cream or coconut milk to separate. The hardened coconut cream will solidify, and the liquid will settle at the bottom of the can. Don’t email me about runny coconut milk problems if you don’t chill. CHILL!
- Chill your bowl, attachments, and utensils: Heat is the enemy of coconut whipped cream, so chill anything that will be coming in contact with the coconut milk. Ten minutes in the freezer is perfect.
- Don’t use a cheap brand of coconut milk: Thai Kitchen is my favorite brand, but the Native Forest brand is also excellent. Field Day Organic and Whole Foods 365 have also given me good results.
- Don’t go LIGHT: I’ve never had much luck using light coconut milk. It doesn’t thicken up very well.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 45
- Sugar: 2.3 g
- Sodium: 5.5 mg
- Fat: 3.5 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
I love your recipes! Thanks for your good work! I’ve scanned thru this post several times and can’t find the amount of
Maple Syrup to use…..I saw someone else ask the same question & don’t find a “recipe card below the post.🤔
Thanks,
Chris
Hi, Chris! I’m sorry…it was left out. I just fixed it…3 tablespoons.
Sorry if I’m being dense, but do you add the maple syrup and vanilla prior to whipping?
Thx!
Yes. And, no, you are not being dense:) Enjoy!
This looks really good.
Question: What is the quantity or use of the Maple Syrup?
I couldn’t see ith mentioned int the article.
Thanks, Will
Hi, Will! It’s in the recipe card below the post.
Shane, thank you so much for listing the serving size! So many times people post nutrition facts for a serving size but they don’t tell you what the serving size is.
My pleasure and thank you!
Simple and so easy! I did add a touch of Organic Cane Sugar to it. Love that lasts 2 weeks in fridge and can freeze if you want as compared to other similar recipes I have tried. Thanks, Shane, and Blessings,
This was amazing simple and fast! All the non-vegans loved it and couldn’t believe what it was made with!
😎
I love your recipes Shane! Common products easily found in most cases. With your vegan whipped cream recipe, does it have to be used/eaten immediately? Will it keep as a topping on the pumpkin pie if refrigerated? Thank you.
Can this be made with coconut cream, not the cream from the top of a can of coconut milk? If so, how much cream would I use?
Sure thing.
HI mate, me again. Well if my vitamix is no good could I maybe go totally mental with a whisk do u think??
Ps…u forgot the last step of this recipe: SIT ON KITCHEN FLOOR AND EAT STRAIGHT FROM CHILLED BOWL.
jus joking. (but probly not)
PS LOOOOVE YOUR WORK MAN
Hey, I don’t have a problem with that:) Go mental man. Go mental.
This looks great! Can I sub agave for the maple syrup? Thank you!
Yes, absolutely.
Easy!
hi Shane & Simple,
LOVE your recipes.
please may i ask if its possible to make this whipped cream in the vitamix ?
if i refrigerate the glass jug from the vitamix the ten mins before hand?
and watch carefully to just pulse once it thickens?
i no longer have a hand mixer or an old fashioned mixer. DAMN DE-CLUTTERING. lol
Unfortunately, it wouldn’t work in the Vitamix. It would make it to think and it wouldn’t fluff up. 🙁
Can I make this in my Vitamix?
Hi, Maggie! The Vitamix would make it too thin and it wouldn’t get fluffy 🙁
Hi Shane,
Possibly a silly question, but will this taste like coconut whipped cream? Never been a fan of the flavor, but sure do miss some topping once in a while!
Thanks!
It does have a slight coconut flavor. But, the vanilla and maple seem to mask most of it. But, I DO like coconut:0
Smooth, fluffy, healthy, easy, and SO DELICIOUS!