Vanilla Coconut Whipped Cream
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Yes, coconut cream can be whipped into thick and fluffy coconut whipped cream, and I show you just how easy with this 3-ingredient recipe. Chilled coconut cream is flavored with vanilla and your choice of sweetener, then whipped into a cream that stays thick. Dollop it on pies or use it as a light frosting on a cake — it’s a dairy-free whipped cream that delivers on texture.
I love dairy whipped cream, but there are times when I want something with a creamier mouthfeel that holds up beyond the first day. I just happened upon the idea of whipping coconut cream back when I started Butter and Bliss in 2019. That’s when this recipe became post #2 on the blog. And to this day, it is still the whipped cream I tend to make for myself.
The texture is thicker, and it can be piped, swirled, or dolloped on just about anything. Even better — you can flavor it with fruit powder. Try my blueberry dairy-free whipped cream and strawberry dairy-free whipped cream, and you’ll be hooked.
In the beginning, I opted for maple syrup to keep the dairy-free whipped cream also refined sugar-free (and it gives it a little extra flavor). But I’ve evolved the recipe to work with powdered sugar too, which gives the whipped cream a more structured finish.
Erin’s Top Tip
What I didn’t anticipate was how much the brand of coconut cream would matter. I have gone through an embarrassing number of cans in testing — and not all coconut cream is created equal.
To get fluffy whipped cream every time, choose a can that contains guar gum. I give you the brands I use below, and as much as I love Whole Foods, I have yet to find a can that they carry that works. Sad face.
How To Make Whipped Coconut Cream
To make sure coconut cream whips, refrigerate the can for at least overnight. The coconut solids and liquid separate, and the coconut cream rises to the top. With the brand I use, I almost always get a full can of solid cream.
Chill the mixing bowl and beaters for a few minutes in the fridge or freezer. The colder the fat, the better it will whip.
The coconut cream solids go into your mixing bowl, along with the vanilla and sweetener, and whip on high until it doubles in size and you get peaks that stand on their own.
That’s it. The coconut whipped cream is ready to use right away, or cover and refrigerate it, where it will thicken more. Just stir it when ready to serve.
Coconut Cream Brands I Recommend
- Good and Gather from Target – The coconut cream is most consistent. There is (usually) a lot of cream in the can, and it whips up nicely — my go-to. For reference, I used to use the cans of coconut milk, but lately they seem to be pre-shaken, and the solids never separate.
- Simple Truth Organic from Kroger grocery (i.e., King Soopers, City Market). I usually have success with the cans of coconut milk. I don’t think they make cans of coconut cream. The only thing is that you may end up with only half a can of coconut solids.
- Thai Kitchen from Walmart and maybe the grocery store. And either the cans of coconut milk or cream work great, and it whips very light and fluffy. The only thing is that some may find it slightly chalky.
Of note – I’ve tried all the brands from Whole Foods and didn’t care for them. They either didn’t whip, had a strong coconut flavor, or were super chalky.
The Many Ways To Use Whipped Coconut Cream
This dairy-free whipped cream works anywhere traditional whipped cream would — and then some. A few of my favorites:
- Dolloped on top of berry chia seed pudding parfaits or black forest overnight oats
- Scooped onto a slice of mini apple pie
- Used as a light frosting on a small batch of vanilla cupcakes
- Piped into pretty swirls on pumpkin apple pie bars
Did You Make It? Let’s Hear About It!
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Whipped coconut cream is one of those recipes that finds its way into everything once you have it in the fridge. I’d love to know — what did you put it on first? Leave a review and tell me how you used it!
Vanilla Coconut Whipped Cream
by Erin Cernich
Equipment
Ingredients
- 13.5 ounces unsweetened canned coconut cream, full fat (1 can)
- 1 tablespoon pure maple syrup (or powdered sugar)
- 1 teaspoon vanilla extract
Instructions
- Refrigerate the can of coconut cream overnight. This will cause the coconut solids and liquid to separate. We only use the coconut solids.
- Open the can, being careful not to shake it, and scoop out the coconut solids into a mixing bowl. Tip – Place the mixing bowl in the fridge or freezer for 10 to 20 minutes beforehand to give it a good chill.13.5 ounces unsweetened canned coconut cream, full fat
- Add the sweetener and vanilla. Use a hand mixer (or stand mixer) fitted with the whisk attachments and start on low speed to break up the coconut solids. Then turn to high speed and beat until peaks form — about 3 to 5 minutes.1 tablespoon pure maple syrup, 1 teaspoon vanilla extract
- Powdered sugar will make the whipped cream thicker. If it's too thin, whip it for a couple more minutes. Still too thin, refrigerate it for up to an hour. If it just won't whip, the coconut solids probably had too much liquid, and you may want to try another can.
- Add additional sweetener if needed. Use caution if using liquid sweetener, as too much, and the whipped cream will be loose.
- The whipped cream is ready to use or can be covered and refrigerated for up to 1 week. It will thicken more as it is refrigerated.
Notes
- Serving Size – The recipe will yield approximately 1.5 cups of whipped cream. However, this is dependent on how much coconut solid is in your can.
- Coconut Cream – A can of full-fat unsweetened coconut cream (or milk). Coconut cream will have more solids in the can. The can must be refrigerated overnight to separate the coconut solids and liquids.
- Refrigerate Multiple Cans – I keep a few cans of coconut cream in the refrigerator, as the amount of cream may vary from can to can.
- Best Brand of Coconut Cream – I have linked my favorite in the recipe card. The key: make sure it has guar gum in it. This acts as a stabilizer to make the coconut cream whip fluffy.
- Sweetener – I have used maple syrup, honey, and powdered sugar to sweeten my whipped coconut cream. Powdered sugar will make the whipped cream thicker.
Nutrition Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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Can you add instant pudding to this
Hi Linda – I bet that would work, since you can add instant pudding to dairy whipped cream. I would say for a can of coconut cream, add 2 tablespoons of instant pudding. I think if too much pudding is added, it may turn thicker like a mousse vs whipped cream. I’d love to hear back if it worked for you!
Hi… what should I do if it’s too thin? The consistency is likened to heavy whipped cream with no peaks
Chill it in the refrigerator for a couple of hours and it should thicken. If not, there was probably too much liquid in the coconut solids.
Your whipped cream is much whiter than mine, no matter whether I use sweeteners or not. Is there a way to get mine whiter?
Hi Michelle – thanks for trying the recipe! You could try using clear vanilla extract or even vanilla powder. The vanilla extract could tint it a bit. I also found that Thai Kitchen usually whipped pretty white.
Are you using real maple syrup or artificial. Artificial maple syrup has colour added and will colour your food.
Pure maple syrup.