Made with just 4 simple ingredients, this vegan and dairy-free coconut whipped cream recipe is light and fluffy with a smooth texture. Top pies, berries, hot chocolate, and so much more with this whipped cream substitute. Plus, we include our top tips and tricks for making sure this coconut whipped cream holds its shape, and isn’t too oily or heavy. The secret is in the coconut cream you use!
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 dairy free and gluten free 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. Unlike traditional whipped cream, it is dairy-free and Vegan friendly because you use coconut cream, or coconut milk, rather than heavy cream.
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 vs coconut milk
Now I can’t stress how highly I recommend using coconut cream over coconut milk. But what’s the difference?!
The main difference is FAT. Coconut cream is rich in fat, meaning less water and more coconut!
It is thicker, and you’ll notice it as the solidified part of the can. Using coconut cream over coconut milk is the best first step to foolproof coconut whipped cream.
Do I have to refrigerate my coconut cream?
Yes. You do. I know…it’s an added step and takes a little planning and remembering to actually do it. But…it’s a must. If you want your whipped coconut cream to firm up and get peaks, you just have to.
I like to put a can in the fridge so that it’s there and at the ready when the time comes. And then I don’t have to remember to do it the day before either.
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.
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.
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.
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.
- Add a dollop on our Dairy Free, Gluten Free Pumpkin Pie.
- Use it as a topping on our Gluten Free Pear Cobbler.
- Top your mug of coffee or matcha with some.
- Make our Dairy Free Peppermint Mocha.
- Dress up our Homemade Vegan Hot Chocolate.
- It goes great with fresh berries.
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!
Like this Recipe?
SHARE IT NOW OR PIN IT FOR LATER!
Light & Fluffy Coconut Cream Whipped Cream
- 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
- Hand Mixer or Stand Mixer
- 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.