becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Made from coconut cream and confectioner’s sugar, this homemade coconut whipped cream recipe offers a dairy free and vegan alternative to traditional heavy cream. It’s ideal for garnishing cakes and pies, ice cream sundaes, or vegan hot chocolate.
What’s Great About This Coconut Whipped Cream Recipe?
This dairy free and vegan coconut whipped cream recipe requires just three ingredients, and comes together in about ten minutes of active time. You will need to plan ahead, though—before whipping, I suggest chilling the coconut cream overnight for best results.
Since we’re smack dab in the middle of Veganuary, I’ve been adding more vegan recipes to my collection. And even though I make coconut whipped cream fairly often, I realized that I’ve never shared the recipe. So here we go!
Why Make This Whipped Cream Recipe?
Coconut whipped cream works nicely as a dairy free, vegan replacement in most recipes which call for traditional dairy whipped cream. This makes it a great alternative when cooking for people with allergies or dietary preferences.
In addition, coconut cream is shelf stable, so it’s easy to keep a box or two on hand. (I’m not vegan, but will sometimes make coconut whipped cream when I don’t have whipping cream/heavy cream in the fridge, but do have coconut cream in the kitchen cabinet!)
How to Use Coconut Whipped Cream
- Garnish vegan puddings and custards
- Add it to a parfait or Eton Mess
- Top a mug of vegan hot chocolate
- Use it in a chocolate mousse
- Add a dollop to a stack of pancakes or waffles
- Make a dairy-free ice cream sundae
- Fill cream puffs or choux buns
Notes on Coconut Cream
You’ll find coconut whipped cream recipes which utilize coconut milk, and include a step which allows the cream to separate from the liquid. This is specifically a coconut cream whipped cream recipe.
I prefer to make whipped cream with boxed (or canned) coconut cream instead of coconut milk, because the cream is thicker, and the separating has already been done for you. The package should look something like this:
Flavoring Options for Homemade Coconut Whipped Cream
For this batch I’ve gone with the straightforward option, flavoring my whipped cream with just a little bit of vanilla extract (you can also use vanilla bean paste). However, you can also add your own creative spin, or come up with a flavor that complements the hot chocolate, parfait, or pudding with which you’re serving your whipped cream. You can:
- Add natural oils (such as peppermint oil, orange oil, or lemon oil) or flavor extracts
- Sprinkle in some citrus zest or powdered freeze dried fruit
- Give your whipped cream a pop of color by adding a few drops of gel food coloring
- Use cocoa powder to make chocolate whipped cream (just be sure to adjust the sweetener accordingly!)
Other vegan recipes you might enjoy:
Chocolate Almond Milk Pudding
Vegan Mixed Berry Crumble
Vegan Hot Chocolate
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintCoconut Whipped Cream
A simple coconut whipped cream recipe. A dairy free and vegan alternative to traditional whipped cream!
- Prep Time: 10 minutes
- Chilling Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 250 grams coconut whipped cream 1x
- Category: Frostings and Fillings
- Method: No Bake
Ingredients
250 milliliters coconut cream (1 cup)
1–2 tablespoons confectioner’s sugar, or to taste
1 teaspoon vanilla extract (or vanilla bean paste)
Instructions
Pour the coconut cream into a metal mixing bowl. Whisk gently, then cover with clingfilm/plastic wrap and transfer to the refrigerator to chill, at least eight hours, or overnight.
With a hand mixer, whip the chilled coconut cream on high speed for one minute, or until soft peaks form.
Mix in the confectioner’s sugar and vanilla extract.
Use immediately. Store leftover coconut whipped cream in the refrigerator for up to five days.
Notes
Use coconut cream for this recipe, rather than coconut milk.