How to make coconut whipped cream (vegan, dairy free)
This easy vegan coconut whipped cream takes 5 minutes to make and can easily be made Paleo friendly, Keto friendly, and Whole30 friendly! The perfect dairy free whipped topping!
A no-fuss vegan whipped cream recipe
This is my go-to vegan whipped cream recipe for when I want a deliciously dairy free whipped topping for ice cream or strawberry shortcake, or even when I’m frosting my vegan Black Forest Cake.
It’s so easy and simple to make, not to mention entirely dairy free and nut-free, making it a wonderful option for those with those specific allergies!
And the really cool part? You can adjust the sweetness to your preference. Sometimes, I prefer really sweet coconut whipped cream, so I use the powdered sugar, and other times, I just want the natural sweetness of the coconut.
Ingredients + Dietary Options
The base of this coconut whipped cream is – you guessed it – coconut cream. You cannot use coconut milk in a can nor can you use the coconut milk in the refrigerated section of the grocery store. Here’s some more info on the difference between coconut cream and coconut milk.
This recipe will only work with coconut cream (so please check your labels when purchasing!). My favorite brand is honestly Trader Joe’s organic coconut cream in the blue can. I’ve also used Edward & Sons “Heavy Cream” Coconut cream. This works just as well, but might be harder to find (I’ve only found it at Whole Foods).
Other than that, you can just use vanilla extract or for sweetness, you can add in powdered sugar. However, if you’re looking for a vegan whipped cream recipe that also matches some other dietary requirements, here are my recommendations:
Paleo: use maple syrup, granulated maple sugar, or leave as is.
Keto: use a keto-friendly no-sugar sweetener, such as monk fruit, stevia, or allulose, in either the liquid form or the granulated form, or leave as is.
Whole30: leave as is.
How to make coconut whipped cream perfectly every time
For full instructions and ingredient measurements, especially for the versions catered to specific diets, such as Paleo and Keto, please see the recipe card below at the bottom of the post.
Some recipe bloggers have stated that you need to chill the coconut cream can in your fridge for at least 12 hours, or more. For me, I have found this not to be the case. Maybe it’s because my refrigerator is always very cold (we’re talking 33F), but I find my can is ready to go after about 2 hours in the fridge.
Use your best judgement here. If your fridge runs on the not-so-cold side, just place it in the fridge the night before you’d like to use it. I also recommend chilling your bowl in the freezer for at least an hour before beginning.
What we’re doing here is separating the coconut cream fat from the coconut water. When chilled and solidified, the coconut cream will harden at the top of the can, with the water on the bottom. What I like to do is scoop a hole to the water, placing the coconut cream that I scooped into my whipping bowl, and then draining the water from there to make it easiest.
You can keep the coconut water though! Honestly, it’s great for smoothies (I’m sure you’ve heard that one before ha!). You might also need a tablespoon or two for the coconut cream whipped cream if your coconut cream is having an issue with separation.
Then I just scoop the remaining coconut cream into my bowl. Use a hand mixer here, as it’s easiest to whip the coconut cream. This process will take about 1-2 minutes. Next, you’ll sift in the powdered sugar and vanilla extract. This will vary based on if you’re making regular vegan whipped cream, Paleo whipped cream, or Keto whipped cream.
Whip until fluffy and smooth, and enjoy!
Using a whipped cream stabilizer
This isn’t entirely necessary, but it can help if you want your coconut whipped cream to be like a true “Cool Whip” or classic whipped cream variation. A vegan whipped cream stabilizer, such as Whip It!, can be found in your baking section at your local grocery store, but you can also purchase it online.
The whipped cream stabilizer will simply help to stabilize and firm up the coconut cream if you find yours isn’t stiffening.
Tips & Tricks
Use a hand mixer, and NOT a stand mixer. It’s much easier to create a beautifully whipped coconut cream frosting with a hand mixer and not a stand mixer. You would need so much coconut cream in order to make the stand mixer version worth it, plus no need to scrape down the bowl!
Don’t omit the vanilla extract. This is what really takes this coconut whipped cream to the next level.
Refrigerate the can and freeze the bowl. This will ensure that your coconut whipped cream is the perfect temperature and easily whipped. It’s helpful to also chill the hand mixer attachments. DO NOT use hand mixer attachments that you just washed under hot water. The coconut cream will completely melt!
Sometimes a coconut cream can isn’t good. This can happen from time to time. Very rare, but it does happen. The coconut cream just does not want to cream together, and you end up with split coconut cream. One way to save it is trying to chill it for longer (sometimes it’s just too warm). But another good option is always buy two cans. That’s what I do, just in case I get a dud! You’ll know immediately if the coconut cream isn’t whipping in the first step that there’s an issue.
Storage information: if you have any leftovers, you can store them in an airtight container for up to 5 days in the fridge or two months in the freezer.
Ways to use coconut whipped cream
This vegan whipped cream recipe is the perfect topping or frosting for:
- Vegan cakes and cupcakes
- Ice cream
- Shortcakes, cobbler, and crumbles
- Pies and tarts
- Vegan waffles and pancakes
- French toast or even French toast casserole
- Vegan hot chocolate
I hope you love this vegan whipped cream as much as I do! If you make it, be sure to leave a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find the recipe!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there.
Happy coconut whip creaming!
More vegan frostings and toppings:
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
How to make coconut whipped cream (vegan, dairy free)
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 16 1x
- Category: Dessert
- Diet: Vegan
Description
This easy vegan coconut whipped cream takes 5 minutes to make and can easily be made Paleo friendly, Keto friendly, and Whole30 friendly! The perfect dairy free whipped topping!
Ingredients
- 1 15-ounce can coconut cream
- 1 tsp vanilla extract
- Optional:
- Whipped cream stabilizer, such as Whip It!
- 1 cup powdered sugar or
- 1/4 cup maple syrup or
- 1/4 cup keto-friendly sweetener
Instructions
- Chill your coconut cream can for at least 2-3 hours (or overnight if your fridge isn’t too cold) in the fridge, and a medium bowl in the freezer for at least 1 hour.
- When ready to make the coconut whipped cream, scoop the coconut cream fat into the bowl, making sure that the water stays in the can. Reserve the water on the side as needed and/or to use in a smoothie.
- Use a hand mixer and cream the coconut cream fat in the bowl for 2-3 minutes, until whipped.
- Add in the powdered sugar and vanilla extract (and the whipped cream stabilizer if using), and use the hand mixer to cream the whipped cream again, for at least 5 minutes. The coconut cream should be fluffy and light. If the texture isn’t soft, you can add in 1 tablespoon of coconut water to help.
- Use the coconut whipped cream as a topping or frosting. Store in an airtight container in the fridge for up to 5 days, or the freezer for up to two months.
Notes
Paleo Version: Instead of powdered sugar, swap in maple syrup or a granulated maple sugar (please note, the coconut whipped cream will be more amber in color). You can also omit the sweetener all together.
Keto Version: swap in a keto-friendly sweetener or omit all together.
Whole30 Version: omit the sweetener all together.
