This easy vegan coconut whipped cream recipe is a delicious, lightly sweet topping to serve over fruit, in hot cocoa, on pies, you name it. The coconut fat from a can of coconut is whipped until it’s light and fluffy, making it taste amazing. And it has only 1 gram of carbs per serving.
I’m not one to keep things to myself, so I’m excited to share with you my secrets for making the best coconut cream recipes for whipped topping. If you’ve never whipped coconut cream before, my tips will make it easy!
What is Coconut Cream?
Coconut milk whipped cream is dairy-free whipped topping in a nutshell. Or a coconut shell. Instead of using cow-dairy cream, you’ll use full-fat coconut milk and whip it into stiff peaks. If you think about how whipped cream is made, you’re basically transforming a liquid into a solid. The process involves introducing lots and lots of air bubbles into the liquid and then slowly, breaking down and emulsifying the fat. That’s where those soft peaks form.
Is Cool Whip Vegan?
Cool Whip is commercially prepared whipped cream, and it’s made with dairy, so it’s not vegan. You can buy vegan cool whip in health food stores and some grocery stores. It’s called CocoWhip by So Delicious.
Why This Recipe is a Winner
- The fat from a can of coconut milk is whipped, aerating the fat and creating a light texture
- Adding vanilla (either vanilla extract or vanilla bean) infuses the whipped cream with vanilla flavor
- Using a bit of sweetener adds hints of sweetness in every bite, making this the most addictive vegan whipped cream ever!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Coconut milk — You’ll need one can of full-fat coconut milk or coconut cream.
- Sweetener — You can use a zero-calorie sweetener like Truvia, stevia, or monk fruit or use or use powdered sugar.
- Vanilla — You can make this whipped cream without added vanilla flavor. But if you’re adding it, you can use scrapings of one vanilla bean or vanilla extract.
What Coconut Milk is Best for Whipping?
It’s best to use full-fat coconut milk when creating whipped topping because we’ll be using the fat portion from the can. Full-fat coconut milk should have between 12 and 15 (or more) grams of fat. Refrigerate the can up to overnight to help separate the fat from the more watery liquid in the can. If you are using coconut milk with less fat, you may need to scoop out the fat from 2 cans. The fat content should equal about one cup. Save the water liquid to use in green smoothies or this piña colada smoothie.
How to Make Coconut Whipped Cream
Curious how to make vegan whipped cream? You’ve come to the right place! It’s actually a simple process. Here’s a synopsis of the steps:
- Scoop the firm coconut fat (not the milky, liquid part) into a chilled mixing bowl.
- Use your mixer with the whisk attachment and beat until soft peaks form.
- Serve it as is or add vanilla and/or a sweetener.
This sounds pretty straightforward, but there’s more to it than that. Let’s go through these steps one by one.
Step One: Prepare the Coconut Milk
See my recommendations below for the best coconut milk brands for making coconut whip cream.
Whatever brand of coconut milk you use, know that some cans have less fat or may not be as solidified as others. It can mean your final product will create fewer soft peaks.
I store all my canned coconut milk in the fridge so I’m ready to make coconut whipped topping at any moment! However, if your can is in the cabinet, store it in the fridge for at least 4 hours to help the fat solidify.
Step Two: Freeze Your Mixing Bowl
Next, place your mixing bowl in the freezer for about 10 minutes. Having that bowl good and cold helps, especially if your kitchen is warm. I find in the winter I don’t have to worry about this step as much.
You can even throw your mixer’s whip attachment in the bowl, too.
Step 3: Pour out the Liquid and Scoop out the Fat
Remove the can of coconut milk from the fridge and open it with a can opener.
Now, use a butter knife, straw, or chopsticks to create a tunnel through the firm cream. You’re drilling for the watery coconut milk at the bottom of the can! I find it helps to create two tunnels, one at the front of the can and one at the back. It’s similar to a gas can, where the second hole allows the oxygen to enter the can and equalize the pressure, making an easier pour.
Once you’ve tapped it, go ahead and pour it into a bowl, just be sure not to throw it out. Reserve the liquid to use in other recipes, such as blueberry overnight oats, or use it in place of milk in other recipes.
Then scoop out the fat from the can into the chilled mixing bowl. It’s hard to believe that this will transform into coconut cream whipped cream soon.
Step 4: Use a Mixer to Whip Cream
Whip the cream at medium to medium-high speed, using a spatula to occasionally push down ingredients from the side of the bowl. This part can take from 3 to 5 minutes. Your goal is to see soft peaks form.
If you notice that the cream is staying firm and frozen to the sides, add a teaspoon or two of the milky liquid cream from the can to help break it up a little.
Step 5: Optional Add-Ins
- Vanilla — You can add a teaspoon of regular vanilla extract, or the scrapings from one vanilla bean.
- Sweetener — I typically use two packets of Truvia or Monk Fruit. You can substitute regular powdered sugar, but it’s such a pure, indulgent, and healthy treat without processed sugars. If you prefer using powdered sugar, add a tablespoon at a time and taste it to get the right level of sweetness for your taste buds.
Best Coconut Milk Brands
Here are my favorite coconut milk brands to make coconut whipped cream:
- Nature’s Charm Coco Whipping Cream — this whips nicely and you don’t have to drain the can because it’s perfectly formulated for whipped cream.
- Savoy Coconut Cream — another one perfect for making vegan whipped cream.
- Sprouts Coconut Cream — mostly cream in the can, a little grainy, but still very good. I have also had good luck with Sprouts Coconut Milk, too.
- Trader Joe’s Coconut Cream — mostly cream, but takes a little longer to whip and not as firm as peaks as the ones above.
Use these expert tips to make this coconut whipped cream perfect every time:
- Keep your cans of coconut milk refrigerated so you can make this dairy-free whipped cream at a moment’s notice.
- Do not use a liquid sweetener for this recipe — it will weigh the peaks down. Instead, use powdered sugar or a zero-calorie sweetener.
- Reserve any liquid drained from the can of vegan coconut cream. If the cream is too thick, add a teaspoon or two of the reserved liquid to help it froth up.
- Chill the whipped coconut cream for up to an hour to allow it to thicken.
- Make chocolate coconut whipped cream by beating in a teaspoon or two of cocoa powder to the whipped cream. You may want to increase the sweetener amount to compensate for the cocoa flavor.
- Also, you can serve this as coconut cream frosting on your favorite cake recipes such as this vegan coconut cake.
Keto Whipped Cream
Make a perfect keto whipped cream dessert when you use a keto-friendly sweetener like Truvia or MonkFruit. A no-sugar whipped topping is delicious served with hot chai tea, over low-carb desserts, and more.
Here are the estimated nutritional stats per serving:
Vegan Whipped Cream Calories: 84 Carbs: 1 Protein: 0 Fiber: 0
With only 1 gram of carbs per serving, you can add this keto whipped cream to your favorite vegan keto desserts, like fresh berries, Chocolate Chia Pudding (using zero-calorie sweetener instead of dates), Stuffed Strawberries, Peanut Butter Granola, and more!
Vegan Creamy Desserts
This coconut whipped topping is perfect with your favorite vegan creamy desserts. Here are some favorites:
Coconut Whipped Cream
- 15 oz can full fat coconut cream chilled at least 4 hours or more
- 2 teaspoons Truvia or stevia, or powdered sugar
- Scrapings of one vanilla bean or 1 teaspoon vanilla
- Place your mixing bowl in the freezer about 10 minutes prior to whipping the coconut cream so the bowl is nice and cold. Also, place whisk attachment on your mixer.
- Remove the can of coconut cream from the fridge, and use a butter knife or straw to poke a hole in the firm cream, pushing down through to the milky substance at the bottom of the can. Drain this liquid, reserving it for another recipe or smoothie.
- Spoon the remaining firm cream into your chilled bowl. Add the Stevia and vanilla. Use your mixer and begin whipping, scraping down sides as needed, for about 5 to 7 minutes, until stiff peaks form.
- Serve with fruit, cake, cocoa, or in place of whipped topping in any recipe.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2021.