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Vanilla Whipped Coconut Cream

This Vanilla Whipped Coconut Cream is a healthier alternative to traditional dairy whipped cream and just as tasty! Serve this thick and creamy vegan and refined-sugar free whipped cream on top of your favorite dessert or breakfast.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: Dairy-Free, Refined Sugar Free, Vegan, Whipped Coconut Cream
Servings: 1 Cup (approximately)
Author: Erin | Butter and Bliss


  • 1 can (13.5 ounce) unsweetened canned coconut milk or cream recommendations in the Blog Post
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract


  • Refrigerate the unopened can of coconut milk overnight.
  • For best results, and cool, creamy whipped cream, place a small mixing bowl in the freezer for 20 – 30 minutes before you begin to make the whipped cream.
  • 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 your chilled mixing bowl.
  • Add the maple syrup and vanilla extract. Beat the mixture with a hand mixer – start on low speed to break up the coconut milk solids and incorporate the syrup. If the mixture is still too thick and the coconut solid is not breaking down, add some of the liquid from the can, one teaspoon at a time.  Then turn to high speed and beat until soft peaks form - about 3-5 minutes. 
  • Add additional maple syrup as needed to sweeten to taste. Save the remaining coconut milk liquid for another use – like a smoothie!


  1. Coconut milk brand - Recommendations are in the Blog Post.   
  2. Refrigerate the can of coconut milk overnight – Whatever brand you choose, you are more likely to get good separation of solids and liquid when it is cold.
  3. Do not shake the can – This defeats the purpose of using only the coconut solids from the can.
  4. Sweeten as you like – I am a big maple syrup advocate because it is lower on the glycemic index.  I have used honey and even powdered sugar.
  5. Refrigerate the whipped cream – The topping will set up even more when it is refrigerated.
  6. No 'Lite' - I do not recommend ‘lite’ coconut milk or cream as it does not whip. 
  7. No 'Cream of Coconut' - This is what is typically used for Pina Coladas.  There is a lot of sugar in it, and it probably won't whip.