How to Make Coconut Whipped Cream (Vegan)

5 from 13 votes

Coconut whipped cream: it's the best alternative to dairy whipped cream, and so simple to make! Naturally vegan.

Prep Time10

Total Time10

Course: Dessert

Cuisine: comfort food, gluten-free, vegan

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 120kcal

Author: Elizabeth Emery

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).

Buy good quality milk - It's really important to get a creamy one. I like Whole Foods 365 or Aroy-D.

Buy full fat - Light coconut milk won't whip properly as it doesn't have enough fat.

Chill coconut milk 1-2 days in fridge - You need to do this so the milk has time to separate into two parts.

Don't let coconut milk get warm when whipping - it will separate.

Chill mixing bowl - Before using, refrigerate mixing bowl for a few minutes. This will help keep the coconut milk cool.

Do not use liquid sweetener - It can make the cream runny. Stick with powdered sugar.

Store cream in fridge in an airtight container for up to 5 days.