Coconut Whipped Cream

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.

Why you’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. It’s one of my favorite ways to garnish lattes, cakes, brownies, and more.

Ingredients & Substitutions

• Coconut milk: You’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 don’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

• 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.

• 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 don’t skip it.

• 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.

• Step 4: Your coconut whipped cream is now ready to be enjoyed! If you’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 don’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.

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 that’s all you have available.
• Don’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

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.