Coconut Whipped Cream (2-Ingredients)
Coconut whipped cream is a dairy-free, plant-based alternative to heavy cream. All you need are two ingredients, coconut milk and your favourite sweetener, for a dreamy, light, and fluffy homemade whipped topping.
Everyone needs a good homemade whipped cream recipe, and if you’re vegan, there’s no reason to settle for store-bought! This coconut whipped cream recipe is incredibly easy to make, with only 2 ingredients. Whip coconut cream that’s been thickened in the fridge with powdered sugar. The result is thick and creamy, dairy-free and vegan whipped topping that’s ready in minutes!
About This Coconut Whipped Cream Recipe
- You need just two ingredients. And you whip it in 10 minutes. It doesn’t get much simpler than that!
- It’s budget-friendly. Making whipped cream from coconut milk is less expensive than store-bought varieties, and it tastes so much better!
- That little something every dessert needs. A dollop of whipped cream takes vegan pecan pie or pumpkin pie and makes it extra delicious.
- It’s delicious, even if you’re not vegan! This coconut whipped cream is a perfect alternative if you’re vegan, have dairy sensitivities, or just want a lighter option to heavy cream.
You’ll Need These 2 Ingredients
The full recipe with amounts and details can be found in the recipe card below the post.
- 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. Try using Native Forest, Whole Foods, or Thai Kitchen for best results.
- Organic, unrefined powdered sugar – Or you can use two tablespoons of maple syrup.
How to Make Coconut Whipped Cream
- Chill the coconut milk overnight. Place a can of full-fat coconut milk in the refrigerator overnight.
- Separate the milk solids. When you’re ready to make your whipped cream, open the can and scoop out the thick solids that have settled at the top. Stop when you get to the liquid (this is the coconut water, which will thin out the whipped cream).
- Chill your tools. Now, place your mixer bowl in the freezer for about 5 minutes to chill.
- Combine the ingredients. Once the mixer bowl is frosty, remove it from the freezer and add the coconut cream to the bowl. Add the powdered sugar.
- Whip the cream. Use a hand mixer or stand mixer to whip until the coconut cream and sugar are thick and creamy.
- Chill. Transfer the whipped cream to a resealable bowl or container and place it in the fridge. It will thicken even more once chilled.
Tips for Perfect Coconut 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!
- Results can vary depending on your coconut cream. 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 from 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! See my recommended brands in the Ingredients section above.
- Too thin? If you find that your coconut whipped cream is not thickening, you can add some tapioca starch to it. One teaspoon at a time should do the trick.
- Too thick? If the coconut cream is especially hard, it might be difficult to whip. Add a little coconut water from the can, one tablespoon at a time, until the mixture reaches a whipped cream consistency.
- Save the leftover coconut water. Once you’ve skimmed the thick cream from the top, save the liquid from your can of coconut milk. This is coconut water, and you can drink it or add it to smoothies.
Adding Flavors
This vegan whipped cream recipe is super versatile! Add a little vanilla extract or vanilla paste, or almond extract for a richer flavor. Try any of the following variations:
- Add peppermint extract, orange, or lemon extract.
- Whip in a pinch of ground cinnamon or pumpkin pie spice.
- Add in instant coffee, espresso powder, or Matcha powder.
Ways to Use It
Use coconut whipped cream as a delicious topping for vegan sweet potato pie and apple crisp, put a dollop on an ice cream sundae, swirl it on top of hot chocolate or a pumpkin spice latte, or use it as a fruit dip. It’s also excellent paired with breakfast foods like French toast casserole, waffles, and pancakes!
Proper Storage
- Refrigerate. 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.
- Freeze. 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!
More Vegan Dessert Toppings
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!!