Learn how to make light and fluffy coconut whipped cream with two ingredients and an electric mixer! This is my easy vegan alternative to heavy whipping cream, and it makes a perfect topping for dairy-free desserts.
I love dolloping fluffy coconut whipped cream on top of oatmeal for a breakfast treat, and it's the perfect whipped topping for pumpkin pie and other desserts. If you've been craving a vegan alternative to traditional whipped heavy cream, coconut whipped cream is the best! It couldn't be easier to make, and it's light, creamy, and fluffy without dairy.
Reasons You'll Love This Easy Coconut Whipped Cream Recipe
- A vegan, dairy-free alternative to heavy whipping cream. This recipe makes silky, fluffy whipped cream that's ideal for vegan desserts. Use it as an ingredient or as a garnish!
- Only 2 ingredients. You'll need your mixer and two ingredients: Canned coconut milk and your favorite sweetener. Mine is maple syrup.
- Quick to whip. Chilling the coconut milk for this recipe takes overnight, but it makes the best coconut whipped cream. After that, you can whip up your topping in minutes.
Grab These 2 Ingredients
The ingredient list for homemade coconut whipped cream couldn't be simpler. Here's what you need:
- Full-fat coconut milk – Full-fat coconut milk will yield the thickest, lightest whipped cream. It's key to chill the coconut milk overnight for the best texture, see below.
- Maple syrup – To sweeten it up! You could also use honey (if you're not vegan) or powdered sugar. Another option is to leave your whipped coconut milk unsweetened.
Chill the Coconut Milk Overnight
The first step in making this vegan dessert is to chill your coconut milk in the fridge overnight. Chilling does a couple of things. First, it helps the coconut cream separate from the liquid underneath. You want only this creamy, solid part to avoid watery whipped cream. Also, cold coconut milk yields fluffy, thick whipped cream (just like cold heavy cream does in a regular whipped cream recipe).
How to Make Coconut Whipped Cream From Scratch
Chill your can of coconut milk in the fridge overnight. The next day, open up the cans, and follow these steps to make your coconut milk whipped cream:
- Scoop out the solids. Scoop the hardened part of the milk from the top of the can into a mixing bowl. Leave the water in the bottom of the cans.
- Beat the coconut milk. Now, use an electric mixer to beat the coconut milk until it's light and fluffy. Add the sweetener to taste. If you're having trouble getting the coconut to reach a fluffy texture, stream in a little bit of the reserved coconut water.
Ways to use Coconut Whipped Cream
Once you've swiped a taste of this coconut whipped cream fresh from the bowl, you're going to go LOOKING for ways to use it in recipes! I love to serve fresh berries with cream for a simple summer dessert. These are more of my favorite ways to enjoy fluffy vegan whipped cream:
- Breakfast. Use this whipped cream as a garnish for lemon blueberry pancakes or pumpkin overnight oats.
- As a topping. Dollop whipped cream on top of a vegan apple crumb pie or make a vegan ice cream sundae with cherry ice cream and a drizzle of dairy-free chocolate sauce.
- In dessert recipes. Layer your coconut whipped cream into a gluten-free vegan strawberry shortcake, or use it to make a dairy-free version of my crepe cake.
How to Store Dairy-Free Whipped Cream
Store leftover coconut cream in an airtight container in the fridge for up to three days. If it deflates at all, simply re-whip with an electric mixer and it's good as new!
More Vegan Dessert Recipes
- Dairy-Free Chocolate Mousse
- Vegan Hot Chocolate Recipe
- Black Raspberry Ice Cream (Dairy-Free)
- Banana Ice Cream
If you make this coconut whipped cream, be sure to let me know what you think with a comment below!
How to make Coconut Whipped Cream
Ingredients
- 2 (14.5 oz) cans full fat coconut milk, chilled overnight
- 1 tablespoon maple syrup
- Coconut water (from can) as needed
Instructions
- Remove the lid from the can then carefully scoop out the solid bit from the top into a bowl, leaving the coconut “water” in the bottom of the can.
- Using an electric mixer, beat the coconut cream until fluffy.
- Whip in the monk fruit extract (or syrup), taste and adjust sweetness if needed.
- If it doesn't fluff/thin add a teaspoon of the coconut water as needed.
- Place in the fridge until ready to use.
Nutrition
