Coconut milk whipped cream is a gift to the dairy-free world. Equal parts creamy and satisfying, this sweet condiment is the ultimate partner for fresh fruit, waffles, hot chocolate, and more.
The best part? It’s super simple to make right at home!
Table of Contents
Why I Love This
To start, it’s so easy to make! This recipe requires just two ingredients: chilled canned coconut milk and powdered sugar. You could also add flavoring ingredients, like vanilla extract or cocoa powder, if you’re in the mood for something different.
Once you combine the ingredients with a hand mixer, you’ll have a mouthwatering topping for all your sweet treats — or even just a bowl of strawberries. Try it with our vegan ice cream or on top of aquafaba chocolate mousse.
This recipe isn’t low calorie or low sugar, but it is dairy-free, delicious, and so much cheaper than store-bought vegan whipped cream.
Key Ingredients
- Canned coconut milk. This is the main ingredient of the recipe. It’s essential to use full-fat canned coconut milk, not the kind from the carton. Coconut milk in a carton will not be thick enough to make whipped cream.
- Powdered sugar. Powdered sugar gives the whipped cream sweetness and flavor. To keep this recipe free of animal-based ingredients, use a vegan-friendly product or make your own vegan powdered sugar.
How to Make Coconut Milk Whipped Cream
It’s easy to make vegan whipped cream with coconut milk. The trick is to refrigerate the can of coconut milk for 1 or 2 days before preparing the recipe. It’s also a good idea to chill the bowl before starting. This will help the whipped cream hold its shape.
For the full tutorial, see the recipe card at the bottom of this post.
Step 1. Open the can of chilled coconut milk. Scoop out the hard white parts and place it in a chilled stainless steel bowl. Store the extra liquid portion in a jar; you can use it for smoothies or coffee.
Step 2. Beat for 30 seconds using the hand mixer. Add the powdered sugar and vanilla extract.
Step 3. Beat for 1 minute, until creamy and whipped.
Step 4. Serve with fresh fruit, ice cream, waffles, or your favorite dessert.
Expert Tips for Success
- Chill the can first. It’s super important to chill the can of coconut milk for at least 1 or 2 days. Otherwise, the thick white portion will be too thin to become whipped.
- Adjust the powdered sugar. For a sweeter whipped cream, add a bit more powdered sugar. For a less sweet version, use less powdered sugar or skip it completely.
- Add flavorings. Make a flavored whipped cream by adding 1/2 teaspoon of peppermint extract, lemon extract, or caramel extract. Other options include cocoa powder, ground cinnamon, or espresso powder.
- Avoid overbeating. Homemade coconut milk whipped cream is naturally denser than store-bought versions, so avoid overbeating it even if it seems a bit thick. Overbeating can cause the coconut milk to separate.
Serving Suggestions
- Vegan avocado chocolate pudding — Add a dollop for an extra-rich treat
- Vegan ice cream — A classic partner for coconut milk whipped cream
- Vegan chocolate mousse — This aquafaba mousse is plant-based and satisfying
Frequently Asked Questions
Why is my coconut milk whipped cream not working?
Usually, the coconut whipped cream won’t set if it’s too watery or too warm. Be sure to put your can of coconut milk in the fridge for at least 24 hours before starting. Placing the mixing bowl in the freezer for 15 minutes before whipping can also be very helpful.
Can you whip coconut milk without chilling?
No. In order to get thick whipped cream, you want only the fatty part of the coconut milk without any liquid. The only way to do this is to get the can cold so the two parts completely separate.
Why is my coconut whipped cream runny?
Assuming everything was chilled properly, the most likely cause for this is using the wrong kind of sugar. Both granulated and liquid sweeteners will cause runny whipped cream. You should only use powdered sugar for this recipe.
How Do You Store Leftover Coconut Milk Whipped Cream?
Store leftover whipped cream in an air-tight container or jar in the refrigerator. Enjoy within 7 to 10 days.
Serving Size
This recipe makes a little over a cup of whipped cream. In my house, that’s typically enough for four people to dress their favorite desserts with. But you may want to make more, depending on your needs and tastes.
Don’t forget to check out the full printable recipe card for this coconut milk whipped cream, below. And if you like this recipe, be sure to sign up for our newsletter to get more great vegan recipes just like it.
And once you’ve tried this coconut milk whipped cream for yourself, let us know how you liked it by posting in the comments section below.
Coconut Milk Whipped Cream
Ingredients
- 15 oz can of full-fat coconut milk chilled for 1 to 2 days
- ½ cup vegan powdered sugar
- ½ to 1 teaspoon vanilla extract
Instructions
- Open the can of chilled coconut milk. Scoop out the hard white parts and place it in a chilled stainless steel bowl. Store the extra liquid portion in a jar; you can use it for smoothies or coffee.
- Beat for 30 seconds using the hand mixer. Add the powdered sugar and vanilla extract.
- Beat for 1 minute, until creamy and whipped.
- Serve with fresh fruit, ice cream, waffles, or your favorite dessert.
Notes
- Before starting the recipe, chill the bowl for at least 15 minutes in the refrigerator.
- It’s super important to chill the can of coconut milk for at least 1 or 2 days. Otherwise, the thick white portion will be too thin to become whipped.
- For a sweeter whipped cream, add a bit more powdered sugar. For a less sweet version, use less powdered sugar or skip it completely.
- Make a flavored whipped cream by adding 1/2 teaspoon of peppermint extract, lemon extract, or caramel extract. Other options include cocoa powder, ground cinnamon, or espresso powder.
- Homemade coconut milk whipped cream is naturally denser than store-bought versions, so avoid overbeating it even if it seems a bit thick. Overbeating can cause the coconut milk to separate.
- Store leftover whipped cream in an air-tight container or jar in the refrigerator. Enjoy within 7 to 10 days.
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Jessica,
Is it any harder to whip than dairy whipped cream? I make that with a hand whisk all the time, so if they’re about equivalent in terms of whipping time, coco-whip should also be fine with a wisk. Just refrigerate the whisk and the bowl as well as the coconut.
I think it should work but it is a bit thicker than cream so it might take some pretty vigourous whisking. Let me know if you try it!
How do you store the coconut whipped cream once you have used what you need? Should I freeze it? I hate to waste any!
You know, I’ve never tried freezing it. If you keep it in the fridge it keeps for a few hours but eventually falls and turns back to a more liquid state, so I usually just make what I need for the moment.
Having celiac disease and a secondary to dairy has helped me find all new ways to fix food. I use the coconut milk for a variety of things and most people say it taste better. I have made the whipped coconut cream and use just the solid part. I make wonderful fantasy fudge using the coconut milk, I use it in cream peas instead of evaporated milk . So many uses for it and it has been overlooked for a long time. Anytime the recipe calls for evaporated milk or 1/2 and 1/2, I use coconut milk
I have one of the whip cream canisters (that you use with those little CO2 cartridges) and was wondering if it would work in that? Has anyone tried it? I guess worst case scenario if it doesn’t, then I can still try whipping it with the mixer.
Just read the other comments and I think you’re right about just leaving out the water. I’ve tried it a couple of time w/the water as well and in never really worked. Tried putting my beaters and bowl in the frig. but , didn’t help much. The liquid got a little thicker, not as thick as whip cream though. I’m excited to give it another try!
Hi Jessica! Not sure if you’ve come across this already on your own, but I just read about how to make this a slightly different way.. and it seems like you could get a more stiff consistency with this method. Haven’t tried it yet, but I definitely plan to soon!! It looks like a lot of it has to do with what brand and type of coconut milk you buy as well. Here’s the link! http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/
Yes, Caitlin, I think you must be right. I tried this with the whole can and it didn’t work. 🙁 I should have researched more first.
Do you use the whole can of coconut milk? I’ve done it before but just used the coconut cream, not the separated watery part.
whoa. this looks unbelievable. if only i had a mixer!
I’ve never tried it, but supposedly a hand whisk and some fast wrist action works too – next time I make it I’ll try it that way and let you know how it goes!