With only 3 ingredients, this vanilla coconut whipped cream is a healthier, vegan alternative to traditional whipped cream. Made with canned coconut cream, the dairy-free whipped cream is light, fluffy, and perfect to top on cakes, pies, or as a layer in parfaits!
Table of contents
Vanilla Coconut Whipped Cream
You’re in the right place if you’re looking to make whipped cream that is dairy-free! This whipped cream recipe is made with coconut cream, which comes from a can of unsweetened coconut milk or cream.
When the coconut solids from a can of coconut milk (or cream) are whipped, it incorporates air, which makes the cream light and fluffy. Just like traditional whipped cream.
In addition to being dairy-free, I use maple syrup to sweeten the whipped cream which makes it vegan and refined sugar-free!
Whipped Cream Made From Coconut Cream Features
- Coconut whipped cream is thicker – Because we start with thick, full-fat coconut solids.
- It’s extra creamy – For the reason above. Starting with a thick, creamy solid will yield a creamier whipped cream.
- It will stay thick for longer – When refrigerated, whipped coconut cream will hold its shape days after whipping it.
- You can flavor it! – My whipped strawberry coconut whipped cream and blueberry coconut whipped cream are examples of this. Both are flavored with freeze-dried fruit powder – which is great because the fruit powder does not impart unnecessary moisture into the dairy-free whipped cream.
Only 3 Ingredients
- Unsweetened Canned Coconut Milk (or Cream) – You can use a can of full-fat unsweetened coconut milk or cream to make whipped cream. Coconut cream will have less liquid. Both will whip. Do not use: cream of coconut (it has too many added ingredients and won’t whip), or carton coconut milk (it’s mainly water).
- Pure Maple Syrup or Powdered Sugar – I like to use maple syrup as the sweetener for its buttery, caramel flavor. And a little goes a long way. Otherwise, powdered sugar will work and it will make the whipped cream thicker.
- Vanilla Extract – For added flavor. If you want pure-white whipped cream, opt for a clear vanilla extract or vanilla powder.
Coconut Cream Brands I Recommend
- Good and Gather from Target – The coconut cream or coconut milk will work from this brand. It whips up nicely, is thick and creamy, and I successfully use it to make frosting and whipped cream. Pros: not a strong coconut flavor and contains guar gum. Cons: it can be hit or miss on how much coconut solid you get from can to can.
- Simple Truth Organic from Kroger grocery (i.e. King Soopers, City Market) – This brand has all the same features as Good and Gather.
- Thai Kitchen from Walmart and maybe the grocery – It whips very light and fluffy. Pros: not a strong coconut flavor and contains guar gum. Cons: some may find the texture chalky, but I find this unnoticeable when whipped into frosting or whipped cream.
How To Make Coconut Whipped Cream
- Refrigerate the can of coconut milk (or cream) overnight – This will separate the coconut solids and liquid.
- Chill your mixing bowl – For at least 10 minutes before you start whipping the cream. The fat traps air bubbles which makes for fluffy whipped cream. If the fat is too warm, it melts and won’t hold on to the air.
- Scoop the chilled coconut solids into your mixing bowl – Along with the sweetener and vanilla. Use the whisk attachment(s) and whip the coconut cream for 3 to 5 minutes. It will start to get light, fluffy, and nearly double in size.
- The whipped cream is ready to use! – Or it can be refrigerated for up to 1 week. It will thicken as it refrigerates.
Helpful Coconut Cream Tips
- Select a brand of coconut milk (or cream) with guar gum – I have tested brands without it, and they either did not whip or were chalky. Guar gum acts as a stabilizer and thickener. I have found that brands with guar gum, the coconut cream is smoother and creamier. Guar gum is found in many food applications and you can read more about what guar gum is.
- Use full-fat coconut milk (or cream) – We want the extra fat in the coconut cream so it will whip. Low-fat varieties of coconut milk will not whip fluffy.
- Refrigerate the can overnight – This will cause the separation of coconut cream and liquid. Too much liquid in the coconut cream, and it probably won’t whip.
- Do not shake the can – This defeats the purpose of having only coconut cream solids.
- Refrigerate a few cans – I keep a few cans of coconut cream in the refrigerator because not every can of coconut milk (or cream) is created equally – even the same brand. Some cans may have excess liquid and very little coconut solids. You can test the cans at the grocery: very lightly turn the can upside down – if you hear a lot of liquid/sloshing, try another can.
Recipe FAQ
My coconut cream did not whip. What happened?
A few ideas come to mind: 1. Too much coconut liquid was in the solids. Refrigerate the can of coconut milk overnight to avoid this. 2. It needs longer to whip. Part of the fluffy whipped cream is achieved when incorporating air and it may need a couple more minutes to whip. 3. The brand of coconut milk or cream is just not ideal for making whipped coconut cream. I have experienced this – especially with brands that do not contain guar gum.
Can I use a can of cream of coconut?
No. Cream of coconut is sweetened and contains other added ingredients. It probably won’t whip. Keep it to make Pina Coladas!
Will powdered sugar thicken the whipped coconut cream?
Yes. Because it contains cornstarch, which is an absorbent dry ingredient, it will help thicken the whipped coconut cream.
How long will whipped coconut cream last?
Keep it covered and refrigerated for up to 1 week, maybe longer. It will thicken more in the refrigerator, so when ready to serve, give it a good mix first.
Coconut Whipped Cream Serving Suggestions
- Dolloped on top of a red berry chia seed pudding parfait
- Scoops on top of a slice of gluten free apple pie for two
- As the frosting on a small batch of gluten free vanilla cupcakes
- Piped into pretty swirls on a small batch of pumpkin pie bars
- Spooned on top of a cool watermelon lime slushie
Recipe
Vanilla Coconut Whipped Cream
Yield: 8 Servings
With only 3 ingredients, this vanilla coconut whipped cream is a healthier, vegan alternative to traditional whipped cream. Made with canned coconut cream, the dairy-free whipped cream is light, fluffy, and perfect to top on cakes, pies, or as a layer in parfaits!
EQUIPMENT
INGREDIENTS
- 13.5 ounces unsweetened canned coconut milk or cream, full fat (1 can)
- 1 tablespoon pure maple syrup (or powdered sugar)
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Refrigerate the can of coconut milk overnight. This will cause the coconut solids and liquid to separate. We only use the coconut solids.
- Open the can of coconut milk, being careful not to shake it! The coconut cream solids will be at the top of the can. Scoop out the coconut solids into a mixing bowl. Tip – Place the mixing bowl in the freezer for 10 to 20 minutes beforehand to give it a good chill.13.5 ounces unsweetened canned coconut milk or cream, full fat
- Add the maple syrup and vanilla extract. Use a hand mixer (or stand mixer) fitted with the whisk attachments and start on low speed to break up the coconut milk solids. Then turn to high speed and beat to soft peaks – about 3 to 5 minutes. Note – Powdered sugar instead of maple syrup will make the whipped cream thicker.1 tablespoon pure maple syrup, 1 teaspoon vanilla extract
- Tips1. If the coconut solids are thick and chunky, add some coconut liquid from the can, one teaspoon at a time.2. If the whipped cream is too thin, whip it for a couple more minutes. If still too thin, refrigerate it for a couple of hours. If still too thin, the coconut solids probably had too much liquid in it 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. The whipped cream will thicken more as it is refrigerated.
Loved the recipe?Please consider leaving a comment + star for the recipe! This greatly helps me continue to provide FREE recipes. Thank you!
RECIPE 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 milk or cream will work. The can of coconut cream will have more coconut solids. The can must be refrigerated overnight to separate the coconut solids and liquids in the can.
- Refrigerate Multiple Cans – I keep a few cans of coconut cream in the refrigerator, as the amount of coconut cream in each can may vary.
- Best Brand of Coconut Cream – I have linked my favorite in the recipe card. Plus, I have listed a few more in the blog post. 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.
- Whipped Cream Texture – The whipped coconut cream will thicken as it chills.
- Storing – Cover and refrigerate for up to 1 week (maybe longer).
NUTRITION ESTIMATES
Calories: 8kcal | Carbohydrates: 2g | Protein: 0.003g | Fat: 0.03g | Saturated Fat: 0.02g | Monounsaturated Fat: 0.001g | Sodium: 0.3mg | Potassium: 7mg | Sugar: 2g | Vitamin C: 0.001mg | Calcium: 3mg | Iron: 0.01mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!