You’ll be topping all the things with this coconut cream whipped cream – and you should definitely try it with our dairy free, gluten free pumpkin pie and homemade vegan hot chocolate! But really, you could use it to dress up any of our delicious dessert recipes!
Use this coconut whipped cream to top and dress up any of our delicious dessert recipes!
What is whipped coconut cream?
Simply, it is a dairy free substitute for whipped cream! Coconut cream is whipped up, using a hand or stand mixer, into a light and fluffy topping.
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…I’ll say it again do not use coconut milk) – this means high fat and I prefer 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. This really helps with getting peaks to form when you whip it up.
- Use only the coconut cream at first. Carefully scoop out the solidified cream and leave the water behind, but reserve it because I’ve found through testing that 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. Put the metal bowl and the whisk attachments in the freezer for at least 10 minutes before you start mixing. From testing, I’ve found the cold bowl and whisk pieces help peaks form quicker.
- Add vanilla and sweeteners after you’ve whipped up your coconut cream. I just stir them in at the end. I get a better texture when I don’t weigh my coconut milk down with the add-ins until it’s full whipped.
What coconut milk or cream 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.
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. I really wanted it to work, but after a couple failed tests I learned better.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!
Light & Fluffy Coconut Cream Whipped Cream
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 monk fruit drops)
- Cinnamon, to taste
Equipment
- Hand Mixer or Stand Mixer
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.
can you put this in a hot coffee or mocha ? does it turn straight to oil ?
I’ve definitely put it in my coffee before! If you use a coconut oil with additives in it, it could turn oily, but when I’ve used the brand recommended in the post I’ve had no issues. Enjoy!
Turned out perfectly! I think she Thai Coconut Cream and Lakanto powdered monkfruit. I doubled the recipe as this was for a family gathering.
This turned out fantastic! Thanks so much!
Not fluffy at all. Seems to actually get flatter than the coconut fat originally started.
Sorry to hear that yours didn’t turn out. You can see the consistency we get following the exact recipe in the pictures. Did you refrigerate the cream in advance and use a chilled bowl?
Thanks so much for the great recipe, we only use guar-free coconut cream as well. My question is, how long will this be good in the fridge?
Good question – usually just a few days and it might need to be whisked up a little once it sits for a bit.
In my experience I suggest: use the entire content of the can of coconut, and start from scratch with everything cold and adding to the mixing glass: the sweetener (granulated or powdered erythritol), the flavoring (cinnamon, vanilla etc), a point of salt, to enhance the final flavor and using less sweetener, and a touch of xanthan gum to help thicken; With everything like this, beat with the normal blade mixer arm (not the rod accessory) and the coconut cream is perfectly assembled; this way more quantity comes out and the total of the can is used without the need to separate the liquid; I highly recommend trying it, it’s excellent
Thanks for sharing! Love hearing what works for someone else. We don’t do xanthan gum, and I also don’t have a kitchenaid type of stand mixer so this way won’t work for us, but I’m sure someone else will find it helpful. 🙂
Can I use the coconut cream in the small cans and how many do I have to use for a recipe?
I haven’t tried it with the small cans of coconut cream, so I can’t say for sure if it works. Make sure to refrigerate overnight, and I’m not sure exactly how many cans but probably 2+ cans. I’d start with 2 and see if it makes enough for you and adjust from there.
I have tried over and over again to make coconut whipping cream for weeks now. I am even using the same Let’s Do Organic brand and refrigerating overnight. But when I go to scoop it out, it is super hard, I can’t even take it out of the can. I have to scrape it with a scoop. In fact, it is so hard that my mixer won’t mix it. And then it just separates into chunkyness and water. I have tried chilling the bowl and whisks, but it never whips. What is going on?
At this point I feel like the internet is playing a prank on me.
Aaaww, dang that’s frustrating I’m sure. What kind of mixer are you using? I just made some over the weekend with the Let’s Do Organic can (it had actually been in the fridge for a really long time). It was hard and I scraped it out, and left the watery bit at the bottom of the can. My hand mixer (as seen in the pic in the post), had no trouble with it though. I’m curious what kind of mixer you’re using? My guess is that it’s your mixer. Does it have the whisk attachment like the one I use?