Coconut milk whipped cream is such a gift to the dairy-free world. Equal parts creamy and satisfying, the sweet condiment is the ultimate partner for fresh fruit, waffles, hot chocolate and more. The only catch? Store-bought coconut whipped cream can be expensive!
Fortunately, it’s easy to make plant-based whipped cream, and it 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. Try it with our vegan ice cream or on top of aquafaba chocolate mousse.
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.
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.
2. Beat for 30 seconds using the hand mixer. Add the powdered sugar and vanilla extract.
3. Beat for 1 minute, until creamy and whipped.
4. Serve with fresh fruit, ice cream, waffles, or your favorite dessert.
Recipe Tips, Variations, and Substitutions
- 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.
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 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
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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Nutrition
About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
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!