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This coconut whipped cream is wonderfully easy to make and lick-the-spoon delicious. It’s the perfect replacement for dairy-based, traditional whipped cream and is every bit as tasty.
This plant-based option is the perfect indulgence and addition to any dairy-free or vegan dessert. It takes just 4 ingredients and 5 minutes to make. You can use this coconut whipped cream as frosting, put some on your hot chocolate, pancakes, crumble, or just pop some on your fresh fruit. No matter how you serve it, coconut will be the creamy flavor on everyone's tongue and “absolutely delicious” will be their words of choice!
Why you'll love this coconut whipped cream
- This whipped cream is dairy-free; it's a wonderful vegan option to top your desserts with.
- 5 minutes is all you need to get to fluffy, whip cream heaven!
- Guests will adore this heavy cream alternative (even if they aren't vegan) and you get to lick the bowl!
Three tricks to make the best whipped coconut cream
- Always always begin with a cold can of coconut milk. Leave the can in your fridge overnight so that the cream thickens and separates from the milk.
- Use a can of full-fat coconut milk. Please put that low-fat can away.
- Make sure to use coconut milk that doesn't have any additives in it, like guar gum. Coconut milk with guar gum will be thicker straight out of the can, but once you whip it will turn into a gritty mess. You don't want that.
How to make coconut whipped cream
- Take the can of coconut milk out of your fridge. Turn it upside down and open it with a can opener. Pour out the liquid coconut milk (and save it for another recipe, like smoothies, satay sauce, or even in your coffee or special Irish coffee.)
- Spoon the coconut cream out of the can and place it in a medium-sized bowl. Pour 1 teaspoon of real vanilla extract into the bowl.
- Add the powdered sugar to the bowl. If you're not sure how sweet you like it, start by adding two tablespoons and taste test until you get the sweetness that is right for you. You can also use a drop of maple syrup instead of powdered sugar.
- The last step is to whisk your coconut whipped cream. You can use a whisk, and it takes about a minute. You can alternatively use a hand mixer or stand mixer if you'd prefer.
What to serve with coconut whip cream
Can I use low-fat coconut milk?
This recipe works best with full-fat, additive-free coconut milk. Low-fat coconut won't thicken,so you want to avoid that.
How long will coconut whip cream last?
It's best to use it right away or it will start to melt. If you need to store it, cover it and put it in the refrigerator. 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.
Can you whip coconut cream?
Yes, you can! You can whip coconut milk to make a dairy-free whipped cream. Coconut whipped cream will never get as firm as regular dairy whipped cream. It will thicken to the point of soft peaks and will be dreamy, creamy amazingness.
Can you freeze coconut whip cream?
You can pop it in the freezer. Just know in order to reuse it, you'll need to let it thaw and whip it again. It may be faster just to make a new batch!
What brand of coconut milk should I use?
We like to use Aroy-D coconut milk in this recipe.
Popular dairy-free dessert recipes
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- 1 14-ounce can full-fat coconut milk (see notes)
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon tapioca starch (optional – see notes)
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.