Coconut whipped cream: it's the best dairy free whipped cream alternative, and so simple to make! Naturally vegan.
Coconut whipped cream is a really well-kept secret.
When I turned vegan, for the longest time I didn't know how to replace traditional whipped cream in desserts and assumed my days of eating it were over.
At best, I thought I could substitute soy versions (this was back in 2012 when the few dairy-free whipping cream options out there were hideous).
Thankfully, I then discovered what happens when you chill and whip coconut milk, and haven't looked back since!
Coconut milk is fantastic for adding creaminess to any dish, whether that's ice cream or chocolate mousse, but when you whip it? That's something else.
As a whipped cream alternative, it's the perfect replacement for regular heavy whipping cream, whether that's as a decadent topping for drinks (like my rose hot chocolate or iced pumpkin spice latte), to sandwich between cake layers, heap over pancakes or fresh strawberries, or serve with pecan pie.
Nothing else comes close to replicating the texture of whipped dairy cream, and it's so easy to make with just one ingredient. You have to try it!
What is coconut whipped cream?
Coconut whipped cream is a dairy-free alternative to regular whipped cream, made from full fat canned coconut milk.
You simply whip the hardened, creamy part of a can of chilled coconut milk in the same way you would regular dairy cream and voila! You have your own non dairy whipped cream.
What is coconut whipped cream made of?
Full fat coconut milk - Always buy full fat canned coconut milk, and buy the best you can afford as not all brands of coconut milk are created equal (some are lumpy or have a weird coconut flavor). Brand recommendations: Personally I've had success with Whole Foods 365 or Aroy-D.
Powdered sugar (optional) - I recommend powdered sugar as a sweetener as it mixes easily into whipped coconut cream and doesn't affect the texture (unlike liquid sweeteners such as maple syrup).
How to make perfect coconut whipped cream
1. Chill a large mixing bowl (or bowl of a stand mixer if you have one) in the fridge for 10 minutes.
2. Remove your can of full-fat coconut milk from the fridge after chilling for 1-2 days.
3. Milk will have separated into two parts: hardened coconut cream and liquid. Scrape the hardened cream from the top of the can into your chilled mixing bowl, and set liquid aside.
4. Using an electric mixer (hand or stand mixer), beat cream on high speed for about 2 minutes until it's fluffy with soft peaks (for best results avoid over-beating as it can cause the cream to get too warm and separate.)
5. (If cream still feels hard and you're finding lumps - or if it's thicker than you'd like - add a small amount of the leftover coconut liquid (½ tablespoon at a time) and beat until it becomes soft.)
6. Check taste and if desired, add 1-2 tablespoons powdered sugar (if you want to add a few drops of vanilla extract, now is the time to do that too).
7. Use cream immediately or store in fridge (will soften if unrefrigerated).
Check out my step-by-step for homemade coconut whipped cream.
Expert tips
Buy the best coconut milk you can afford - Don't scrimp! Not all brands are created equal (it can take a bit of trial and error to find a good one) and it's really important to get a creamy one with great taste and texture. *See note above for brands I like.*
ALWAYS buy full fat - Light coconut milk just won't whip properly as it doesn't have enough fat.
Chill coconut milk 1-2 days - You must do this so the milk has time to separate into two parts: a firm, creamy layer and liquid. I've sometimes had success just chilling coconut milk overnight, but play it safe - the longer you chill it the better!
Don't let coconut milk get warm - This is rule number 1. As soon as it gets warm, the milk will separate and curdle. If this happens, it's difficult to fix but I've occasionally had success by immediately refrigerating it and then beating in a little more powdered sugar.
Do not over-whip! For the same reason. It will get too warm and then separate.
Chill your mixing bowl - Before using, place your mixing bowl in the fridge for a few minutes. This will help the coconut milk avoid overheating while whipping.
Do not use liquid sweetener - This can make the cream runny. It's best to stick with powdered sugar if you want to add sweetener.
Storage
Coconut whipped cream can be stored in the fridge in an airtight container for up to 5 days. It will harden, but should return to normal consistency if left at room temperature for a few minutes.
Ways to enjoy coconut whipped cream
Enjoy this non-dairy whipped cream as you would regular heavy cream! I love it over fresh fruit or ice cream sundaes, as the perfect topping for hot cocoa, iced lattes, or on waffles and pancakes.
It can also be substituted for dairy whipped cream in your favorite dessert, such as strawberries and cream or as a cake filling. It's perfect served with crumbles and pies too!
FAQs
If you're having this problem and you're just getting lumps with lots of liquid, you've likely got a bad can of coconut milk. Buy the best quality you can afford, and be sure to go for one that's creamy and rich - if you're not sure which brand to use, see my ingredient note above.
It's become too hot. You've either over-whipped it (easy to do), or it wasn't cold enough to start with. Ensure you chill it in the fridge for 1-2 days before using, and chill your mixing bowl for 10 mins to help keep things cool. Only whip the cream as much as you need to, then stop!
Once your coconut milk has separated and you've scooped out the firm creamy part, you'll be left with some coconut water. Use this for smoothies and drinks!
Eat this coconut whipped cream with...
Or enjoy it with any of my other vegan dessert recipes.
How to Make Coconut Whipped Cream (Vegan)
Special Equipment
- Hand mixer or stand mixer
Ingredients
- 1 400 ml/13.5 fl oz can full fat coconut milk, refrigerated 1-2 days
- 1-2 tablespoon powdered sugar (optional)
Instructions
- Chill a large mixing bowl (or bowl of stand mixer if you have one) in fridge for 10 minutes.
- Remove can of coconut milk from fridge. Milk will have separated into hardened cream and liquid - scrape cream into large bowl, and set liquid aside.
- Using hand mixer (or stand mixer), beat cream on high setting for 2 minutes until it has a fluffy texture (avoid over-beating as it can cause the cream to get too warm and separate.)
- (If cream feels hard and lumpy - or if it's thicker than you'd like - add a small amount of leftover coconut liquid (½ tablespoon at a time) and beat until soft.)
- Check taste and if desired, add 1-2 tablespoon powdered sugar.
- Use immediately or store in fridge (cream will soften if unrefrigerated).
Notes
Nutritional information per serving
If you’ve tried this homemade coconut whipped cream recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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Oscar
This coconut whipped cream is fantastic! It’s light, fluffy, and a great dairy-free choice. It adds a wonderful touch to any dessert.
Elizabeth
So glad you liked it Oscar! Such a great option when you want a lighter whipped cream. 🙂
Adriana
It’s always nice to learn making other kinds of whipped cream to accommodate everyone at home. Thanks!
Elizabeth
Glad you enjoyed it!
Juyali
I was so intrigued by vegan whipped cream that I had to try it. I'm sold! The taste and texture are so good. I'm pleasantly surprised. And happy I gave it a try. Thanks!
Elizabeth
So happy you liked it Juyali! It's such a great alternative to dairy isn't it?
Claudia
Just tried this coconut whipped cream recipe and it's fantastic! So light and creamy, perfect for topping desserts.
Elizabeth
Thanks Claudia - that makes me so happy!
Swathi
I am fan of coconut, love this homemade coconut whipped cream. great with fruits.
Elizabeth
So glad you enjoyed it Swathi! 🙂