This easy vegan whipped cream recipe is the perfect light, fluffy, and dairy-free alternative to traditional whipped cream! With just three simple ingredients, homemade coconut whipped cream is incredibly easy to make and ideal for topping all kinds of vegan desserts.
Why You'll Love Coconut Whipped Cream
If you've never made coconut whipped cream you're in for a treat! As a vegan chef, creating plant-based alternatives that are both delicious and easy to make is one of my passions.
When I first learned how to make vegan whipped cream, I honestly wondered why we haven't been doing this for decades. There's something magical about transforming a simple can of coconut cream into a light, airy, dairy free, vegan whipped topping that's just as good as regular whipped cream.
As long as you ensure your coconut cream is fully chilled, it's nearly impossible to mess up. Plus, as someone who loves to play with flavors, I enjoy that I can easily customize it with a splash of vanilla or warm spices, depending on what I'm pairing it with.
Whether you're vegan, lactose intolerant, or just love the rich taste of coconut, this dairy free whipped cream is bound to become a favorite in your kitchen.
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Ingredients Needed
Most vegan whipped cream recipes only require a handful of plant based ingredients, but each one plays an important role.
- Cold Canned Coconut Cream: Make sure to use very cold full-fat coconut cream, not coconut milk. The higher fat content is what allows the cream to whip properly. I recommend refrigerating the can overnight.
- Powdered Sugar: Also called icing sugar, my go-to is powdered sugar when making whipped cream vegan because it helps stabilize the coconut milk and makes it fluffier. However, maple syrup or agave syrup works too. Just know it won't be as fluffy if you use a syrup.
- Vanilla Extract: A splash of vanilla adds a subtle flavor that pairs beautifully with the coconut, giving the whipped cream a more rounded, dessert-like vegan chantilly cream vibe.
✏️ Recipe Card! Scroll down to the recipe card at the bottom of the post for the exact amounts.
Best Brands of Coconut Cream for Whipping
- Thai Kitchen Coconut Cream: This is one of the most reliable brands for making perfect coconut whipped cream. It has a high fat content and minimal added ingredients, making it ideal for whipping. It also tends to separate well when chilled, giving you a nice solid layer of cream.
- Savoy Coconut Cream: Savoy coconut cream is rich, thick, and perfect for this vegan coconut whipped cream recipe. It's known for having a smooth texture and a naturally sweet flavor.
- Native Forest Simple Organic Coconut Cream: Native Forest's coconut cream is organic and free from guar gum or other thickeners, making it an excellent option for whipping. It's a great choice if you want a clean ingredient list.
- Arroy-D Coconut Cream: Arroy-D is known for being incredibly rich and creamy, with a high fat content that's perfect for whipping. It has no preservatives and often gives a thicker, more stable non dairy whipped cream.
Tips for Choosing the Best Coconut Cream:
- Check the fat content: Look for coconut cream with at least 17-20% fat for the best whipping results.
- Avoid additives: Try to avoid brands with a lot of additives, especially guar gum, which can make the cream too runny.
- Chill before using: Always refrigerate the can overnight to help the cream separate from the coconut water.
How To Make Whipped Coconut Cream
Learning how to make vegan whipped cream is really easy! It only takes a few minutes and anyone can do it.
Before I even start, I always make sure my coconut cream is super cold. The night before, I pop a can of coconut cream in the fridge. This step is a must because chilling it helps the cream separate from the liquid, and you'll only want the thick, solid part for whipping.
I also always chill my mixing bowl and beaters in the freezer for about 10 minutes. It makes everything colder, which helps the cream whip up faster.
Once the coconut cream is nice and cold, I open the can and carefully scoop out just the solid hardened coconut cream into a large mixing bowl, leaving the watery part behind. That liquid is great for smoothies, but not for this recipe!
Next, I grab my hand mixer and start whipping the coconut cream on high speed. It only takes about a minute before it starts turning light and fluffy, which is so satisfying to see. You can also do this step with a stand mixer.
After it's fluffed up, I add the vanilla and sift in the powdered sugar, and whip another minute. You can add more powdered sugar if you like. Keep in mind it's not like heavy whipping cream, so don't over do it on the whipping.
When ready, I either serve it right away or pop it in the fridge to firm up even more. It's perfect as a topping for desserts or even to sneak a spoonful on its own, which I've definitely done a few times!
Trust me, this is the best vegan whipped cream recipe!
Expert Tips For Success
- Chill your coconut cream overnight: The colder the cream, the better it will whip. I always keep a couple of cans in the fridge just in case I get the urge to make some on a whim.
- Use only full-fat coconut cream: Don't skimp on this! Full-fat coconut cream has the right fat content to create that fluffy texture. Coconut cream and canned coconut milk are not the same (source). If you use coconut milk, you'll end up with a soupy mess.
- Chill your mixing bowl and beaters: For extra insurance, I like to throw my mixing bowl and beaters in the freezer for about 10 minutes before whipping. It helps keep everything cold and ensures a better whip.
- Sift the powdered sugar: To avoid clumps, sift the powdered sugar before adding it to the whipped cream. This helps it incorporate more evenly and keeps the texture silky smooth.
- Don't over-whip: Whipped cream made with coconut cream can go from fluffy to separated pretty quickly. As soon as it gets light and airy, stop whipping. Don't wait till stiff peaks form- it won't happen.
Variations
One of the best things about making vegan coconut whipped cream is how versatile it is. You can easily switch up the flavors to suit whatever dessert you're making. Here are a few fun variations:
Coffee-Flavored: If you're a coffee lover, add 1-2 teaspoons of instant espresso powder while whipping. It creates a delicious mocha vibe that works great on chocolate desserts, ice cream, or hot cocoa.
Chocolate: For a rich, chocolatey twist, add a tablespoon of unsweetened cocoa powder while whipping. It's perfect for topping cakes or dipping strawberries.
Maple: Instead of using powdered sugar, try adding 1-2 tablespoons of maple syrup. It gives the vegan whipped cream a subtle, caramel-like flavor that's amazing on pancakes or waffles. I serve it on my vegan apple bread.
Pumpkin Spice: Mix in ½ teaspoon of my pumpkin pie spice for a seasonal twist. This variation is perfect for fall desserts like pumpkin pie, apple crisp, and my no bake vegan pumpkin cheesecake! You can even add it to your pumpkin spice latte.
Chai-Spiced: Add ½ teaspoon of my aromatic masala chai spice blend (a blend of cinnamon, cardamom, ginger, and cloves) to give your whipped cream a cozy, chai tea flavor.
Lemon: For a bright, citrusy flavor, mix in 1-2 teaspoons of lemon zest. It pairs beautifully with fresh berries or any kind of fruit dessert.
Frequently Asked Questions
Store any leftovers in an airtight container in the fridge for up to 4 days. Coconut cream whip topping tends to firm up a bit as it chills.
Technically, you can make this vegan whipped cream recipe with coconut milk, but I wouldn't recommend it. Even organic coconut milk has a much higher water content, so it won't whip up the same way. You'll get a more runny, less fluffy vegan whip cream.
This usually happens if the coconut cream isn't cold enough or if too much liquid from the can got into your bowl. Make sure the cream is fully chilled and you only scoop out the solid part. Chilling your mixing bowl and beaters can also help.
Yes, but it'll take some elbow grease! You can use a hand whisk, but be prepared to whisk for a longer time. A mixer will definitely make the process faster and easier.
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Vegan Whipped Cream Recipe
Ingredients
- 1 14 oz can full-fat coconut cream (chilled overnight)
- 3-4 tablespoons powdered sugar (maple syrup and agave work too)
- 1 teaspoon vanilla extract
Instructions
- Place the can of coconut cream in the fridge overnight to allow the cream to solidify and separate from the liquid.
- Open the chilled can and carefully scoop the solid coconut cream into a well chilled mixing bowl, leaving the liquid behind.
- Using a hand mixer or stand mixer, whip the coconut cream on high speed for about 1 minute until light and fluffy.
- Add the vanilla and sifted powdered sugar and whip another minute. Feel free to add more sugar if you like.
- Serve immediately or chill in the fridge for a firmer texture. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- For best results, make sure your coconut cream is fully chilled before whipping. You should also chill your bowl and beaters in the fridge for about 10 minutes before starting the recipe.
- The leftover liquid from the coconut cream can be used in smoothies or other recipes.
- This is not my recipe. It's one that I adapted from a few other vegan cooks.
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