Coconut Whipped Cream (2-Ingredients)
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!
Luckily this coconut whipped cream recipe is incredibly easy to make. Coconut milk 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’s perfect if you’re vegan, have dairy sensitivities, or just want a lighter whipped cream option.
Why You’ll Love This Coconut Whipped Cream Recipe
- Just two ingredients. It doesn’t get much simpler than that!
- Budget-friendly. Coconut whipped cream from coconut milk has become my go-to plant-based whipped cream since it’s less expensive than store-bought varieties and it tastes so much better!
- That little something every dessert needs. 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 makes it extra delicious.
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
- 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 5 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
- 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 coconut 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 vegan sweet potato 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 for a flavoured version:
- Vanilla extract
- Almond extract
- Peppermint extract
- Ground cinnamon
- Pumpkin pie spice
- Instant coffee
- Matcha powder
How to Store Extras
You can store leftover coconut milk 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!
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!
Coconut Whipped Cream
Ingredients
- 14 ounce can of full-fat coconut milk , refrigerated overnight (or you can use a can of pure coconut cream)
- 1/4 cup organic and unrefined powdered sugar – I use this one OR 2 tablespoons maple syrup
Instructions
- Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar. That's what you want to use! You can set the liquid that's left-back (the coconut water) in a jar in the fridge or drink it or use it in your smoothies.
- Chill your mixer bowl in the freezer for about five minutes before adding those same thick solids out of the jar.
- Add it to a standing mixer or a bowl with a hand mixer, and add the powdered sugar. Blend together until thick and creamy.
- Scoop into to a bowl and place in the fridge. It will thicken up even more in the fridge. You can use anywhere you would use whipped cream that wouldn’t require it to sit out too long.
Notes
- This recipe is vegan, refined sugar free, and gluten free.
- If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don’t add too much or else you’ll end up with a very artificial tasting whipped cream. I like to add about 2 teaspoons.
- 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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hi ..can I use whipped coconut cream to frost whole cake…and it stands how long in fridge
pls help
Hi Thiba,
It depends on your environment and if the cake will be out in heat. If you’re in central AC and keeping it in the fridge, that should work! Otherwise I wouldn’t advise it.
Loved the recipe 🙂 my first time making homemade whipped cream !!
This was so helpful. I opened the coconut cream and it was liquid. I found this recipe and followed instructions. After it had chilled in a bowl in the fridge I used an electric mixer slowly added the icing sugar and after about 4 minutes it was lovely and thick and tasted delicious. I kept it chilled till I needed it and everyone loved it on top of meringue and added fresh strawberries. Great for my daughter who is dairy free and gluten free.
So happy this recipe was so useful Wendy! Thanks for sharing with me and glad your daughter (and everyone!) enjoyed it too!!