How to Make Coconut Whipped Cream
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Looking for a luscious, dairy-free version of whipped cream? This coconut whipped cream is everything you’re dreaming of. I perfected this recipe when my daughter developed a dairy allergy, but we couldn’t have her missing out. It’s been a staple in our kitchen ever since. Plus, it’s made with just four ingredients and takes only five minutes to whip up!
I started making this coconut whipped cream and quickly realized it was something special. It whips up light, fluffy, and cloud-like, with a subtle coconut flavor that’s gentle and not overpowering. Whether it’s spooned onto hot chocolate, dolloped over fresh fruit, or spread across a stack of pancakes, it adds the perfect creamy finish every time.
What I love most is how easy it is — just a few minutes, and you’re there. The texture is smooth, airy, and luxuriously soft, making it feel just as indulgent as classic whipped cream. It’s the kind of simple recipe that quietly becomes a staple, and yes, licking the bowl is absolutely encouraged.
Three tricks for this coconut milk whipped cream
- Start with a cold can: Always begin with a well-chilled can of coconut milk. Let it sit in the fridge overnight so the cream fully separates and firms up.
- Use full-fat coconut milk: This is key for a rich, fluffy texture — low-fat coconut milk won’t whip properly.
- Check the ingredients: Choose coconut milk without additives like guar gum. While those thicken the milk in the can, they can cause the whipped cream to turn gritty once whipped.
Tasty ways to enjoy homemade coconut whipped cream
Besides just eating it by the spoonful or smothering fresh berries with this creamy, dreamy whip, here are a couple of ideas of what to serve with your coconut whip cream:
- Vegan Salted Caramel Vegan Skillet Brownie
- Dairy-free Baked Cranberry French Toast
- Delicious Easy Peach Pie
Storing and freezing
Storage: It’s best to use it right away, or it will start to melt. If you need to store it, cover it and refrigerate it. It will last up to 2 days. You may want to give it a good whisk before serving it if it’s been in your fridge for a while.
Freezing: You can pop it in the freezer. Just know that in order to reuse it, you’ll need to let it thaw and whip it again. It may be faster to make a new batch!
Coconut Milk Whipped Cream
Ingredients
- 1 14-ounce can full-fat coconut milk (see notes)
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon tapioca starch (optional – see notes)
Instructions
- Put your can of coconut milk into your fridge overnight to chill. Turn the can upside down and open it from the bottom. Pour out the watery coconut milk and save it for another use.1 14-ounce can full-fat coconut milk
- Scoop the thick coconut cream out of the can and put it into a medium-sized bowl. Add the powdered sugar and vanilla.½ cup powdered sugar, 1 teaspoon vanilla
- Use electric beaters to whip the coconut cream for 30 seconds, or until soft peaks form. Add the optional tapioca starch if you're having trouble getting your coconut whipped cream to thicken.1 teaspoon tapioca starch
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Hi quick question, does this taste like coconut? Is it somewhat a subtle taste of coconut or is the coconut a very dominant part of the cream?
It definitely tastes like coconut. Imagine a sweetened version of coconut milk from a can.
This coconut whipped cream is just heavenly! I used it for something different to go with some strawberry shortcakes and just loved the tropical flavor with those fresh berries. Delicious!
Amazing, wow. Im hungry now.. Thanks.
It’s really tasty stuff!