Coconut Milk Whipped Cream


Before I was vegan, I loved making my own whipped cream – it’s so much fresher and tastier than the store bought canned stuff. Now that I don’t eat dairy, I’ve found out you can actually whip coconut milk in much the same way, and it’s delicious!

It’s super easy – you just combine coconut milk with vanilla and a bit of agave nectar and whip it up with a hand mixer on high speed. You’ll start out with this:


And end up with this:


The trick is that the coconut milk has to be cold to whip up well. The colder it is the fluffier it will get. If you just keep a can or two in the fridge you’ll always be able to whip up (hehe, puns always intended) a batch of delicious whipped cream in just minutes.

As far as the taste – it does have a slight coconut taste to it, but not nearly as strong as you’d think. Between adding vanilla and whipping it, the coconut flavor is pretty subdued and it seems quite a bit like regular whipped cream. It goes great with fresh fruit, on top of pie, or with French toast.

Anyone tried this? Any additional tips for making it whip up nice and stiff, or flavors you love to add in?

Coconut Milk Whipped Cream

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: About 1 cup whipped cream

Vegan, Gluten Free, Refined Sugar Free, Soy Free

This recipe can easily be doubled or tripled. As a general rule of thumb the coconut milk doubles in size when you whip it so 1/2 cup becomes a cup of whipped cream.


  • 1/2 cup full-fat coconut milk, chilled
  • 1/2 tsp vanilla extract
  • 1/2 tsp agave nectar (optional)


  1. Combine all the ingredients in a medium bowl. Using a hand mixer, whip at high speed for a minute or two until it becomes fluffy and whipped cream-like.


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