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    Home ยป Recipes ยป Vegan Condiments

    Coconut Whipped Cream

    Published: Feb 26, 2024 ยท Modified: May 15, 2025 ยท by Puja Verma

    Jump to Recipe Print Recipe

    This coconut whipped cream is a luscious and dairy-free alternative to traditional whipped cream. Made from full-fat coconut milk and a few other simple ingredients, this creamy topping is perfect for adding a decadent and tropical twist to your desserts.

    Coconut whipped cream in a glass serving bowl.

    Why youโ€™ll love this recipe

    • Dairy-free: Coconut whipped cream is the ideal alternative for those who are lactose intolerant or following a vegan diet.
    • Simple ingredients: Made with just 6 ingredients, this recipe is straightforward and easy to follow for everyone.
    • Rich & creamy texture: Full-fat coconut milk provides a rich, creamy texture that's just as satisfying as traditional whipped cream.

    What is coconut whipped cream?

    Coconut whipped cream is a vegan-friendly alternative to traditional whipped cream. Unlike my lighter oat milk whipped cream, this recipe is made from chilled full-fat coconut milk, which has a much higher fat content.

    Canned coconut milk has quite a thick and creamy consistency, providing an ultra-rich and indulgent flavor and texture. With the addition of powdered sugar and vanilla extract, it transforms into a sweet and decadent topping that's very hard to resist.

    This recipe is quick and easy to prepare, only requiring 5 easily accessible ingredients and a few minutes of hands-on mixing. Itโ€™s one of my favorite ways to garnish lattes, cakes, brownies, and more.

    Ingredients & Substitutions

    Coconut whipped cream ingredients laid out separately with labels.
    • Coconut milk: Youโ€™ll need full-fat coconut milk with a stabilizer (guar gum) from a can, not a carton, for this recipe. The fat content is similar to heavy cream, making coconut milk a great replacement. My best results come from Thai Kitchen's full fat coconut milk.
    • Coconut oil: To stabilize the coconut whipped cream and give it structure. I use cold-pressed, unrefined coconut oil, but you can also use refined coconut oil.
    • Cream of tartar: Once whipped, cream of tartar helps stabilize the recipe for longer. If you donโ€™t have cream of tartar, replace it with lemon juice at a 2:1 ratio.
    • Powdered sugar: To gently sweeten the coconut milk and provide more structure. To make your own powdered sugar, blend 1 cup of granulated sugar with 1 tablespoon of cornstarch.
    • Vanilla extract: Adds a sweet, creamy element. Splurge on pure vanilla extract over artificial for the ideal flavor.
    • Salt: Balances the other ingredients and gives the whipped cream depth of flavor.

    How to make coconut whipped cream

    Coconut cream in a chipped mixing bowl.
    • Step 1: Melt coconut oil to liquify using the microwave. Then blend the coconut oil and coconut milk together in a blender until it forms a cream-like consistency. Transfer the cream mixture into a mixing bowl, cover it, and refrigerate it overnight.
    Powdered sugar in a small bowl with a spoon in it.
    • Step 2: Right before whipping, mix together the dry ingredients (powdered sugar, cream of tartar, and salt) in another bowl. Remember, the cream of tartar helps your whipped cream hold its shape, so donโ€™t skip it.
    Coconut whipped cream in a chipped mixing bowl.
    • Step 3: Add the dry ingredient mixture to the chilled coconut cream mixing bowl, along with the vanilla extract. With your electric mixer or stand mixer, start whisking the mixture on a low setting, gradually increasing the speed until the mixture transforms into a fluffy, cloud-like cream. Note: Stop once you notice stiff peaks.
    A hand holding a fresh strawberry topped with coconut whipped cream.
    • Step 4: Your coconut whipped cream is now ready to be enjoyed! If youโ€™re not using it immediately, transfer it to an airtight container and refrigerate it.

    Serving Suggestions

    Coconut whipped cream is incredibly versatile, making it a fantastic addition to a variety of dishes. Here are some ideas on how to use it:

    • Fruit salads
    • Pumpkin spice latte
    • Protein pancakes and waffles
    • Vegan pumpkin or carrot pie
    • Vegan Flan
    • Chai hot chocolate
    • Matcha chai latte
    • Tropical mango smoothie
    • Parfaits

    Storing

    Coconut whipped cream requires proper storage to maintain its fluffy texture. Here's how you can keep it fresh and delicious:

    • Fridge: Store the whipped cream in an airtight container. It will keep well for up to a week. Before using it, give it a gentle stir to refresh its texture.
    • Freezer: I donโ€™t recommend freezing this whipped cream, as it will alter its consistency too much once thawed.
    • Prep ahead: You can prepare your coconut whipped cream a day in advance. Just be sure to keep it refrigerated until you're ready to use it.

    Variations

    • Cocoa: Add cocoa powder for a chocolatey version.
    • Espresso: Mix in some espresso powder for a coffee-infused whipped cream.
    • Citrus: Grate in some lemon or orange zest for a citrusy punch.
    • Berry: Blend in some fresh berry puree for a fruity touch.
    • Minty: Infuse it with mint extract for a refreshing option.
    • Caramel: Drizzle in vegan caramel sauce for a decadent flavor.
    A top view of the coconut whipped cream along side fresh berries.

    Top tips

    • Quality matters: Use high-quality, full-fat coconut milk for the best results. The only ingredients on the can should be coconut, water and guar gum. My best results come from Thai Kitchen's full fat coconut milk.
    • Chill thoroughly: Always start with chilled coconut milk and a cold mixing bowl to prevent heating up the milk as you whip it.
    • Use a stand mixer: I always prefer using a stand mixer with a whisk attachment for the best results. However, electric hand mixers can work if thatโ€™s all you have available.
    • Donโ€™t over-whip: You want to stop as soon as stiff peaks start to form. Over-whipping can cause the cream to break and lose its fluffy texture.
    • Sift the sugar: Sift the powdered sugar to prevent lumps in the whipped cream.

    FAQ

    Can I make coconut whipped cream with light coconut milk?

    No, light coconut milk won't work for this recipe as it lacks the necessary fat content to achieve the desired fluffy texture. This recipe was designed to be made with full-fat coconut milk only.

    Why did my coconut whipped cream become grainy?

    Graininess can occur if the cream is over-whipped. To avoid this, whip the cream just until it forms stiff peaks, and donโ€™t continue beyond that point.

    Why is my coconut whipped cream not forming peaks?

    Not all coconut milk is made with the same quality. Some are more watery than others. Also, coconut milks without stabilizers like guar gum do not help when whipping. So make sure to use coconut milk with guar gum. My best results come from Thai Kitchen's full fat coconut milk. If your whipped cream is still not forming peaks, it could also be because you didnโ€™t chill the coconut milk or the mixing bowl long enough.

    A stand mixer whisk with coconut whipped cream on it.

    More vegan basics

    If you enjoyed making this coconut whipped cream recipe, here are some more delicious vegan basics to try:

    • Vegan Custard: A simple dairy and egg-free custard recipe.
    • Vegan Cream: Creamy, smooth, and incredibly versatile dairy-free cream.
    • Vegan Mascarpone: Rich, creamy, and perfectly tangy.
    Coconut whipped cream in a glass serving bowl next to fresh assorted berries.

    Coconut Whipped Cream

    5 from 1 vote
    Prep Time: 5 minutes mins
    Chill Time: 6 hours hrs
    Total Time: 6 hours hrs 5 minutes mins
    Serving Size: 3
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This rich and creamy coconut whipped cream is the ideal alternative to dairy-free or vegan diets. It only requires 6 simple ingredients and a few minutes to whip up. It's ultra-rich and indulgent in flavor and texture, perfect to top over your lattes, cakes, smoothies, pies, and more.

    INGREDIENTS
      

    • 13.5 ounces coconut milk, canned full fat
    • ยฝ cup coconut oil
    • ยผ teaspoon cream of tarter
    • ยฝ cup powdered sugar
    • ยฝ teaspoon vanilla extract
    • ยผ teaspoon salt

    METHOD
     

    • Liquify the coconut oil by using the microwave for 10-30 seconds. Then blend coconut oil and coconut milk together in a high-speed blender till it forms a bubbly cream like consistency.
    • Transfer the vegan cream into a mixing bowl, cover, and refrigerate for 6 hours or overnight.
      Note: It's best not to change the chilled mixing bowl when ready to whisk for a light and fluffy consistency. Chilled mixing bowls will avoid the cold vegan whipped cream from heating up.
    • After the vegan cream is completely chilled, mix together the dry ingredients in a separate bowl: powdered sugar, cream of tarter, and salt.
      Note: Sifting the powdered sugar can help prevent lumps in the whipped cream.
    • To whip the cream: Place dry ingredients and vanilla to the chilled mixing bowl with cream. Whisk at medium-high speed for about 2 minutes till it starts to create stiff peaks. Be careful not to over whip the cream - Stop, once it starts creating stiff peaks.
      Note: I prefer using a stand mixer with the whisk attachment. However, electric hand mixers will do too.
    • Serve immediately or cover and refrigerate for later use.

    NOTES

    • Quality matters: Use high-quality, full-fat coconut milk for the best results. The only ingredients on the can should be coconut, water and guar gum. My best results come from Thai Kitchen's full fat coconut milk.
    • Chill thoroughly: Always start with chilled coconut milk and a cold mixing bowl to prevent heating up the milk as you whip it.
    • Use a stand mixer: I always prefer using a stand mixer with a whisk attachment for the best results. However, electric hand mixers can work if thatโ€™s all you have available.
    • Donโ€™t over-whip: You want to stop as soon as stiff peaks start to form. Over-whipping can cause the cream to break and lose its fluffy texture.
    • Sift the sugar: Sift the powdered sugar to prevent lumps in the whipped cream.

    NUTRITION

    Calories: 382kcal | Carbohydrates: 20g | Fat: 36g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 194mg | Potassium: 1mg | Sugar: 20g | Calcium: 1mg | Iron: 0.03mg
    Course: Condiments, Dessert
    Cuisine: All
    Keyword: coconut whipped cream, whipped coconut cream
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    Puja from Green Heart Love

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