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.
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 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.
How to make coconut whipped cream:
- 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).
- Step 2: Using your hand mixer or electric mixer blend the coconut cream on high speed until it forms thick, stiff peaks.
- Step 3: Once the whipped cream has the texture you like, add the optional sweetener and vanilla extract if you are adding them.
- 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.
Coconut whipped cream FAQs:
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.
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.
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.
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:
Recipe
Coconut Whipped Cream
Equipment
- 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
- Do not use light coconut milk to make this recipe - it won't turn out.
- Store this in the fridge for up to 5 days in an airtight container.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Angie
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.
Erin Carter
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