Creamy Dreamy Two-Ingredient Coconut Whipped Cream (2024)

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posted by Jessica Hylton on Oct 27, 2021 (last updated Dec 6, 2023) 24 comments »

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Coconut Whipped Cream is an easy vegan whipped cream that’s so good it’s almost unreal! All you need are two ingredients for a dreamy plant-based whipped cream alternative.

Everyone needs a good homemade whipped cream recipe and if you’re vegan that can be hard to come by. Sure you could settle for store-bought, or you could just do without, but let’s face it – some recipes NEED whipped cream!

For example, if you’re making a vegan pecan pie or pumpkin pie for the holidays, a dollop of whipped cream takes an already incredible dessert and just makes it extra.

Luckily this recipe is incredibly easy to make. Coconut whipped cream is basically coconut cream that’s been thickened in the fridge and whipped with powdered sugar, resulting in a thick and creamy vegan whipped topping. It’sperfect if you’re vegan, have dairy sensitivities, or just want a lighter whipped cream option. This has become my go-to plant-based whipped cream since it’s less expensive than the store-bought varieties and tastes so much better!

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Full-fat coconut milk – You’ll need to refrigerate this so the cream separates from the coconut water. Alternatively, you can use a can of pure coconut cream instead.
• Organic, unrefined powdered sugar – Or you can use two tablespoons of maple syrup.
  

How to Make Vegan Whipped Cream

Technique matters when you’re making coconut whipped cream. Follow these steps to the letter!

• Prepare. Place a can of full-fat coconut milk in the refrigerator overnight. When you’re ready to make your whipped cream, open the can and scoop out the thick solids that are at the top. Stop when you get to the liquid—this is coconut water and you can drink it or add it to smoothies, but you don’t want it in your coconut whipped cream because it will make it thinner! Place your mixer bowl in the freezer for about five minutes to chill.

• Make the whipped cream. Once the mixer bowl is frosty, remove it from the freezer and place the coconut cream in it. Add the powdered sugar, then use a hand mixer or stand mixer to combine until the mixture is thick and creamy.
  

• Chill. Transfer the whipped cream into a resealable bowl or container and place it in the fridge. It will thicken even more once chilled.
  

Tips for Success

Here’s how to make perfect vegan whipped cream:

• Full-fat coconut milk or coconut cream is key. Don’t use the refrigerated cartons or bottles of coconut milk or the cans of lite coconut milk. They won’t whip up into coconut whipped cream!
• Sometimes you have to accept defeat. Okay, so this isn’t exactly a tip for success, but here’s the thing: coconut milk can vary from one brand to the next and even one batch to the next. Sometimes, you’ll get a can that won’t whip up into a nice consistency. This is disappointing, but remember that it’s not you, it’s the coconut milk! Try using Native Forest, Whole Foods, or Thai Kitchen for best results.
• Too thin? If you find that your coconut whipped cream is not thickening, you can add some tapioca starch to it—a teaspoon at a time should do the trick.
• Too thick? If the coconut cream is especially hard, it might be difficult to whip. Add coconut water from the can a tablespoon at a time until the mixture reaches a whipped cream consistency.

Serving Suggestions

Basically, everything you do with traditional whipped cream, you can do with vegan whipped cream! Use it to top a slice of pie, put a dollop on an ice cream sundae, float it in your favorite latte, or just use it to dip fresh fruit.

I like to use coconut whipped cream as a topping for pumpkin pie, pecan pie, and apple crisp. It’s also excellent paired with breakfast-y things like French toast casserole, waffles, and pancakes.

Variation Ideas

This vegan whipped cream recipe is super versatile! Try adding any of these:

• Vanilla extract
• Almond extract
• Peppermint extract
• Ground cinnamon
• Pumpkin pie spice
• Instant coffee
• Matcha powder

How to Store Extras

You can store leftover coconut whipped cream in the fridge for up to 5 days. Keep in mind that you may need to whip it again before serving.

You can freeze coconut whipped cream, but it’s so easy to make, by the time you thaw it in the refrigerator and whip it again, you could have made a fresh batch!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

|WHAT YOU’LL NEED// SHOP MY FAVORITEINGREDIENTS & PREP PRODUCTS|

Enjoy friends! If you make this coconut whipped cream, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

originally published on Oct 27, 2021 (last updated Dec 6, 2023)

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