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    Home » Recipes » Dessert

    Easy Coconut Whipped Cream (vegan, dairy-free)

    Modified: Apr 7, 2025 • Published: Jul 13, 2020 by Dr. Erin Carter • This post may contain affiliate links • 2 Comments

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    This is the best coconut whipped cream recipe! It is the perfect dairy-free, healthy alternative to traditional whipping cream. It's so quick and easy to make in under 5 minutes and uses simple ingredients including coconut milk, vanilla extract and honey or maple syrup.

    A bowl of coconut whipped cream.

    I love making homemade sauces and toppings like rose simple syrup and brown sugar simple syrup because not only do they usually taste better than the store bought versions but they are also usually healthier for you. That's why I can't wait for you to make the whipped cream recipe I am sharing with you today!

    Table of Contents
    • What makes this recipe special:
    • Ingredients and substitutions: 
    • Recipe variations and add ins:
    • The best brands of coconut milk or coconut cream to make coconut whipped cream:
    • How to make coconut whipped cream:
    • Top Tips:
    • Serving ideas:
    • Coconut whipped cream FAQs:
    • Other homemade dessert sauces you will love:
    • Recipe

    What makes this recipe special:

    • The taste and texture! It is a little sweet and so light and fluffy!
    • It's quick and easy to make and comes together in under 5 minutes. It's made in one bowl so the clean up is so simple. 
    • This dairy-free coconut whipping cream can be used in so many ways!
    • This whipped cream recipe is a healthier alternative to traditional whipping cream and is dairy-free, vegan, refined sugar free, low in sugar, and paleo. It's also safe for diabetics to eat. Just like my vegan mascarpone recipe.

    Ingredients and substitutions: 

    For the full ingredient list and exact measurements refer to the recipe card later in this post.

    Jump to the Recipe Card.
    Coconut milk, maple syrup and vanilla extract in separate bowls.
    • Coconut cream or full fat coconut milk - this whipped cream will not work out if you try using light coconut milk as there is too much water in it - you must use coconut cream or a thick full fat coconut milk.
    • Honey or maple syrup - to help sweeten this whipped cream while keeping it refined sugar free. This is optional but it gives it just a bit more sweetness.

    Recipe variations and add ins:

    • To keep this whipped cream vegan: use maple syrup to sweeten it.
    • If you prefer unsweetened whipped cream: omit the honey or maple syrup from the recipe.
    • You can leave out the vanilla extract from the recipe if you prefer.
    • Instead of honey or maple syrup you could use powdered sugar.

    The best brands of coconut milk or coconut cream to make coconut whipped cream:

    I've tried a number of different brands of coconut milk and coconut cream to make whipped cream and so far these are my favourites. The other brands I tried were all too watery or gritty.

    • Savoy Coconut Cream
    • Thai Kitchen Coconut Cream
    • Nature’s Charm Coco Whipping Cream
    • Aroy-D Coconut Milk
    • Natural Value Organic Coconut Cream
    • Thai Coco Organic Coconut Cream

    How to make coconut whipped cream:

    A bowl with coconut cream and a spoon in it.
    1. Step 1: The night before you are going to make your whipped cream put the cans of coconut milk or cream in the fridge and before you make the whipped cream, place a metal bowl in the freezer for 10-30 minutes. Then remove the cans from the fridge and remove the top solid cream layer of coconut from the cans and place them into your chilled mixing bowl (leave the coconut water in the can).
    A hand mixer blending coconut cream in a bowl.
    1. Step 2: Using your hand mixer or electric mixer blend the coconut cream on high speed until it forms thick, stiff peaks.
    Coconut whipped cream with honey and vanilla extract on top.
    1. Step 3: Once the whipped cream has the texture you like, add the optional sweetener and vanilla extract if you are adding them.
    A bowl of coconut whipped cream being whipped with a hand blender.
    1. Step 4: Whip it a little more with your hand mixer until the sweetener and vanilla extract are combined into the whipped cream and you have soft peaks.

    Top Tips:

    • Do not use light coconut milk for this recipe, it will not turn out.
    • Don't forget to chill the cans of coconut milk beforehand.
    • Chilling the bowl for 10 minutes in the freezer before making the whipped cream really helps the whipped cream thicken when you blend it.
    • If your whipped cream is too thick or stiff after adding your sweetener, you can thin it out by adding a little of the coconut water from your can. Just add a little bit at a time while blending.
    • This will not hold up well if kept at room temperature for too long (longer than ~2 hours) so be sure to use it right away or store it in the fridge.
    • Storage: store any leftover whipped cream in an airtight container in the fridge for up to 5 days. The whipped cream will firm up when kept in the fridge - if you want to make it light and fluffy again, add a little of the remaining liquid from the original coconut milk can and use your hand blender to blend it again.

    Serving ideas:

    You can use whipped cream in so many ways including: 

    • Use it as an icing or frosting to top cakes, pies or other dessert recipes.
    • It would be amazing on my vegan chocolate torte or chocolate avocado mousse.
    • To top fruit cobblers such as blueberry raspberry cobbler or peach cobbler.
    • To put in your coffee or as a topping for hot chocolate or hot cocoa. It would be delicious on oat milk hot chocolate or as a topping for hot chocolate bombs!
    • Use this healthy whipped cream for topping fresh berries, fresh fruit, or for topping fruit salads.
    A bowl of coconut whipped cream with a gold spoon in it.

    Coconut whipped cream FAQs:

    Can I use coconut cream instead of whipping cream?

    Yes! Coconut cream can be used on its own as a replacement for whipping cream in certain recipes, or you can turn it into coconut whipped cream and replace it for whipping cream.

     Why isn’t my coconut cream whipping?

    If you are having trouble whipping coconut cream, a couple tips are to put the bowl you will be using in the freezer for 20 minutes before using it and making sure you refrigerate the can of coconut cream overnight before you try whipping it. If the coconut cream is too warm it won’t whip properly.

    What is the difference between coconut cream and coconut milk?

    Both are made from the same ingredients, coconut and water, but coconut cream has a lower percentage of water so is thicker and higher in fat compared to coconut milk. 

    Can I make this coconut whipped cream without chilling the coconut milk?

    No, I do not recommend it. If you don't chill the coconut milk or coconut cream ahead of time the coconut whipped cream won't fluff up or firm up as it should.

    Other homemade dessert sauces you will love:

    • A jar of raspberry blueberry sauce surrounded by fresh blueberries.
      The Best Berry Sauce (4 Ingredients)
    • A jar of raspberry chia pudding topped with fresh raspberries and white chia seeds.
      5 Ingredient Raspberry Chia Pudding
    • A jar of blueberry chia jam topped with a fresh blueberry and white chia seeds.
      No Sugar Blueberry Chia Jam (so easy!)
    • A glass bottle full of rose simple syrup with two rose petals on top of it.
      How to Make Rose Simple Syrup (so easy!)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    A bowl of coconut whipped cream.

    Coconut Whipped Cream

    This coconut whipped cream is a healthier version of traditional whipping cream. It's delicous and so easy to make and you will love that it is vegan and paleo.
    4.58 from 14 votes
    Print Pin Rate
    Course: condiment, Dessert, dips, sauces
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 12
    Calories: 158kcal
    Author: Dr. Erin Carter

    Equipment

    • Hand mixer
    • Stainless steel bowl

    Ingredients

    • 2 cans coconut cream or full fat coconut milk

    Optional Ingredients:

    • 1 tablespoon honey, maple syrup or powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

    • The night before you are going to make your whipped cream put the cans of coconut milk or cream in the fridge.
    • Before you make the whipped cream, place a metal bowl in the freezer for 10-30 minutes.
    • Remove the cans of coconut cream from the fridge and remove the top, thick layer of coconut from the cans and place them in your cold bowl (leave the coconut water in the can).
    • Using your hand mixer, blend the coconut cream until it forms thick peaks.
    • Once the whipped cream is the texture you desire, add the sweetener and vanilla extract.
    • Whip it a little more with your hand mixer, until the sweetener and vanilla extract are combined into the whipped cream.
    • Serve and enjoy!

    Notes

    1. Do not use light coconut milk to make this recipe - it won't turn out.
    2. Store this in the fridge for up to 5 days in an airtight container. 
    3. Nutritional values are an estimate and will vary depending on the exact ingredients used. 

    Nutrition

    Calories: 158kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 10mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Angie

      December 18, 2022 at 4:56 pm

      A made this whipped cream, followed directions to the T and it was runny. I’m very disappointed with how it turned out. It never even formed stiff peaks. I didn’t bother adding the sweetener or the vanilla to it because it would have made it even more runny. I whipped and whipped it with my electric mixer and absolutely did nothing to change the texture. Very disappointed.

      Reply
      • Erin Carter

        December 19, 2022 at 5:52 pm

        Oh no! What brand of coconut milk did you use? And was it full fat? That is usually the biggest issue I've found. If the coconut milk has too much water it won't work

        Reply

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    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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