How to Make Vegan Coconut Whipped Cream (Thick, Dairy-Free & Easy)
Learn how to make vegan coconut whipped cream that’s thick, fluffy, and perfectly sweet. This simple dairy-free whipped cream comes together with just 3 ingredients and makes a delicious topping for fruit, overnight oats, pancakes, and your favorite desserts.
Why You’ll Love This Dairy-Free Whipped Cream 🩷
- Quick & easy: Just chill, scoop, and whip for a fluffy dairy-free topping in minutes!
- Naturally dairy-free: A delicious plant-based alternative to traditional whipped cream.
- Versatile: Ideal for topping fresh fruit, overnight oats, pancakes, or baked goods.
Ingredients You’ll Need 🛒
- Unsweetened coconut milk: Only full-fat coconut milk will work in this recipe. The fat separates when chilled, creating the coconut cream used for whipping. Avoid “lite” coconut milk or brands with added stabilizers.
- Organic powdered sugar: Lightly sweetens the whipped cream and helps create a thick, smooth texture. Other sweeteners, like maple syrup, agave syrup, or cane sugar will also work, but may slightly change the color and/or texture.
- Vanilla extract: Balances the flavor with warmth and sweetness. You can omit if needed.
See recipe card for quantities.
How to Make Vegan Coconut Whipped Cream (Step by Step) 🥥
Step 1: Chill the coconut milk in the fridge overnight so the coconut cream separates from the liquid. At least 10 minutes before making the whipped cream, chill a large stainless-steel mixing bowl in the fridge. Remove the coconut milk from the fridge and carefully open the can without shaking it. Scoop out the thick, solid coconut cream on the top (reserve the remaining liquid to use in smoothies or other recipes).
Step 2: Transfer the coconut cream to the chilled mixing bowl. Add the powdered sugar and vanilla extract, then whip with a stand mixer or hand mixer until light, creamy, and fluffy. Taste and add more sweetener if desired.
Variations & Substitutions 🔄
- Maple-sweetened coconut whipped cream: Replace the powdered sugar with 1 to 2 teaspoons of maple syrup.
- Chocolate coconut whipped cream: Add 1 to 2 teaspoons of unsweetened cocoa powder for a light chocolate flavor.
- Citrus coconut whipped cream: Add a small amount of orange, lemon, or lime zest for citrusy brightness.
Equipment 🥄
- Stainless-steel mixing bowl
- Stand mixer or hand mixer
Serving Suggestions 🍦
Try this vegan coconut whipped cream as a topping for fresh fruit, breakfast bowls, or desserts. It pairs especially well with:
- Vegan Chocolate Mousse
- Strawberry Overnight Oats
- Pumpkin Spice Overnight Oats
- Orange Vanilla Muffins
- Mint Chocolate Overnight Oats
Storage ❄️
Store vegan coconut whipped cream in an airtight container in the refrigerator for 3 to 4 days. When ready to serve, let it sit at room temperature for a few minutes and briefly stir or re-whip to restore its fluffiness. Freezing is not recommended, as it can change the texture.
Pro Tips for Perfect Coconut Whipped Cream ✨
- Chill the coconut milk overnight for the best results.
- Use a cold mixing bowl to help the cream stay thick and whip faster.
- For the fluffiest texture, start whipping on low speed, then increase to medium.
- Sweeten gradually and taste as you go.
FAQ ❓
Full-fat canned unsweetened coconut milk works best. Choose a brand with minimal ingredients. Avoid “lite” coconut milk, which does not contain enough fat to whip properly.
If the coconut whipped cream is too runny, it likely was not chilled long enough or did not contain enough fat. Be sure to use full-fat coconut milk instead of “lite” coconut milk, and avoid brands with added stabilizers.
Absolutely. Coconut whipped cream stores well in the fridge for about 3 to 4 days. Stir well or briefly re-whip the coconut cream before serving.
Coconut whipped cream contains saturated fat, so it’s not considered a health food. That said, it can be enjoyed in moderation as a plant-based alternative to traditional whipped cream.
If your coconut whipped cream has stubborn chunks that just won’t go away when using a mixer, transferring it to a high-powered blender will break them up. Alternatively, try mashing large chunks with the back of a fork and/or adding a small amount (start with a teaspoon) of the reserved coconut liquid to the mixer to loosen it up a bit.
Vegan Coconut Whipped Cream
Equipment
- stainless-steel mixing bowl
- stand mixer or hand mixer
Ingredients
- 1 (13.5-ounce) can full-fat unsweetened coconut milk refrigerated overnight
- 1½ tablespoons organic powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill the coconut milk in the fridge overnight so the coconut cream separates from the liquid.
- At least 10 minutes before making the whipped cream, chill a large stainless-steel mixing bowl in the fridge.
- Remove the coconut milk from the fridge and carefully open the can without shaking it. Scoop out the thick, solid coconut cream on the top (reserve the remaining liquid to use in smoothies or other recipes).
- Transfer the coconut cream to the chilled mixing bowl. Add the powdered sugar and vanilla extract, then whip with a stand mixer or hand mixer until light, creamy, and fluffy. Taste and add more sweetener if desired.
Notes
- This is a common vegan recipe, adapted from multiple sources.
- Enjoy immediately or refrigerate in a sealed container for 3 to 4 days. Do not freeze, as it could change the texture.
- Maple syrup, agave syrup, cane sugar, or coconut sugar are fine substitutes for powdered sugar. They may, however, impact the color and/or texture of the whipped cream.
Tried This Recipe? Leave a Review! 📣
I hope you love this easy vegan coconut whipped cream! It’s the perfect simple topping for fresh fruit, overnight oats, pancakes, and baked goods. If you tried this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. It helps others find this recipe, and it truly makes my day! Don’t forget to save this recipe on Pinterest to share the love!
