Fail-Proof Vegan Whipped Coconut Cream

We’re sharing how to make the best coconut whipped cream, every time! This easy, how-to post has all the tips you need to make fail-proof vegan whipped cream, including our favorite brand of coconut cream to use…and also what not to use.

Vegan whipped coconut cream in a bowl with a serving spoon.

What is whipped coconut cream?

Simply, it is coconut cream that is whipped up, using a hand or stand mixer, into a light and fluffy topping. Unlike traditional whipped cream, it is dairy-free and Vegan friendly because you use coconut cream, or coconut milk, rather than heavy cream.

Vegan whipped coconut cream in a bowl with a serving spoon and sprinkled with cinnamon on top.

How to make the best coconut whipped cream every time

If you’ve ever tried to make whipped coconut cream, and it was a total flop…I’ve been there. And it’s always disappointing because you’ve probably got a pumpkin pie or other dessert that you really want to drop a big old dollop of whipped cream onto. So, here are my tips for how to make the best vegan whipped cream, every time.

  • Start with a high quality coconut cream (not milk) – this means high fat and ideally no gums.
  • Refrigerate your can of coconut cream overnight, or even better for 24 hours. The cream will be solid at the top of the can, and the water will drain to the bottom.
  • Use only the coconut cream at first. Carefully scoop out the solidified cream and leave the water behind, but reserve it because you may end up using some to thin out your whipped coconut cream once you get to whipping.
  • Use a hand or stand mixer with a whisk attachment to whip up your coconut cream.
Coconut cream scooped out of a can and into a metal bowl with a spoon.
What the coconut cream looks like, scooped right out of the can.

What coconut milk works best for vegan whipped cream

My go-to is the brand Let’s Do Organic Heavy Coconut Cream. It’s made with only organic coconut and filtered water. There are no gums or other fillers. This is my favorite, and the brand that works every time for me. We’ve found it at Thrive Market, Whole Foods and Walmart.

Holding a can of our preferred coconut cream for making coconut whipped cream - Let's Do Organic Organic Heavy Coconut Cream.

Here are a few other brands that I’ve had success with that are more widely available at grocery stores:

  • Native Forest Unsweetened Organic Coconut Milk Classic
  • 365 Organic Whole Foods Coconut Milk.
  • Thai Kitchen Unsweetened Coconut Milk

What coconut cream to avoid

It’s tempting…I know. Trader Joe’s has affordable, accessible coconut milk and even coconut cream now. Don’t do it. Just don’t. It is the opposite of fail-proof. The texture turns out oily and heavy, and exactly what you do not want in a coconut whipped cream.

Whipping up coconut whipped cream in a metal bowl with a hand mixer.
Making Vegan whipped coconut cream with a hand mixer and metal bowl.

Extra tips for making this Vegan whipped cream

A few other fail-proof tips for making whipped coconut cream are below.

  • Use a metal bowl and a hand or stand mixer with a whisk attachment. I use a hand mixer.
  • Place your metal bowl in the freezer for 10 minutes before you make your coconut whipped cream.
  • Add vanilla and sweeteners after you’ve whipped up your coconut cream. I just stir them in at the end.
Close up angled image of coconut whipped cream in a bowl.

Some ways to use Dairy Free whipped cream

Basically use it to add a little creamy goodness to anything your little heart desires. Here are some ideas.

A slice of dairy free, gluten free pumpkin pie with coconut whipped cream on top and a bit taken out of the slice.
Whipped coconut cream on our Dairy Free, Gluten Free Pumpkin Pie.

Your turn to try our Vegan whipped coconut cream

Whether you’re making some delicious holiday treats that would be great with some coconut whipped cream on top, or you just want to be fancy about how you take your cup of joe in the morning…make this fail-proof vegan whipped coconut cream! Leave a comment below to let us know how it goes. And take a pic to share on the ‘gram. Tag us @realsimplegood; we love to see what you’re making!


Close up angled image of whipped coconut cream in a bowl with text overlay at the top.

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Vertical split image with text overlay in the middle. Top image is angled close up of whipped cream. Bottom image is of whipped cream in a bowl with spoon.

Dairy Free, Vegan whipped coconut cream in a bowl with a serving spoon.

Fail-proof Whipped Coconut Cream

0 from 0 votes
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Dessert
Servings: 6
Author: Erica Winn
This easy, how-to post has all the tips you need to make fail-proof dairy free and vegan whipped coconut cream!
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Equipment

  • Hand Mixer or Stand Mixer

Ingredients

  • 1 can coconut cream (14oz can – Refrigerated overnight or 24 hours)
  • 1 tsp vanilla extract
  • Sweetener, to taste (I either use maple syrup, erythritol or munk fruit drops)
  • Cinnamon, to taste

Instructions 

  • Start by placing your can of coconut cream in the fridge overnight, or 24 hours is even better.
  • Chill a metal bowl in the freezer for 10 minutes before you make your whipped coconut cream.
  • Once bowl is chilled, scoop the solid cream out of the can and into the bowl. Reserve the leftover water at the bottom of the can in case you need to thin out your whipped cream.
  • Use a hand or stand mixer with a whisk attachment and mix the the coconut cream until stiff peaks begin to form. If it is too thick, pour a little of the coconut water from the can into your bowl as you mix until the consistency feels right to you.
  • Once you are satisfied with the consistency, mix in vanilla extract, sweetener and cinnamon (if using) with a spoon. Serve immediately or cover and store in the fridge until you're ready to serve.
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