Coconut Whipped Cream


For as long as I can remember, I have loved whipped cream.  I loved it smothered all over my Thanksgiving pumpkin pie, topped on my hot fudge sundaes, and even on my cakes or pies.  When I became vegan, I was sad that I’d miss literally the icing on my cake.

I still kind of miss real whipped cream, but luckily, we have coconuts with lots of fat that can mimic the heavy cream used to in making vegan whipped topping. This can taste a little like coconut, though, so for those that don’t love the coconut taste, this may not be for you.  I like to sweeten mine with stevia or coconut sugar, and to mask the coconut flavor, I sometimes add cinnamon.

Making coconut whipped cream takes a bit of preparation.  A can of full-fat coconut milk must be chilled at least overnight or for a couple of days in advance.  If you think you may need to make some in a pinch, it might be a good idea to keep a few cans chilled in the refrigerator.

Once the can is chilled, the rest is really quite simple.  Since the coconut fat solidifies and separates from the coconut water when it’s chilled, it’s best to flip the can upside down so you can pour the liquid out and into a glass jar or tupperware to be used later in a smoothie or to drink.  Once the coconut water is removed, what’s left behind is the coconut fat. That is the essential ingredient for vegan whipped cream.


Taste it.  You’ll notice a slight sweetness.  If you want to add some sweetener, by all means, do so.  You can also add other flavorings, like vanilla bean or vanilla extract or cinnamon.


Coconut Whipped Cream


One 15-ounce can full-fat coconut milk
1 tablespoon  coconut sugar or more to taste, optional
1 teaspoon vanilla or more to taste, optional

1/8 – 1/4 teaspoon cinnamon, optional



1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight or for a few days.

2. Open the can of coconut milk upside down. There, you will find coconut water : loose liquid. Pour it out into a bowl or cup and drink or save for later to use in a smoothie.

3. Carefully, scoop out the thick layer into a bowl or mixing bowl of a stand mixer.  Make sure you don’t get liquid in the thick, solidified cream, or it will be difficult to whip and obtain soft peaks.

4. Turn your mixer or hand beater to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes light and fluffy, with soft peaks. Mix in coconut sugar, vanilla, or cinnamon if using. Whip it some more until combined.

8. Serve with pancakes, waffles, pie, cake or cobblers.  Enjoy!


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5 Thoughts on “Coconut Whipped Cream

  1. Pingback: » Pumpkin Pie Season My Eclectic Kitchen

  2. Do you think this would work if I made this recipe and added lots of cut up fruit? Like pineapple, grapes, apples, pears, and add in some unsweetened dried coconut flakes?

  3. Hi Nancy!

    Yes, I think it will work. Just keep in mind, the whipped cream will have a coconut flavor. I hope you enjoy it! Please let me know how it turns out!


  4. Can I make the ‘whipped cream’ ahead of time? Does it keep or ‘hold’ for a period of time (like 4 hours, 1 hour, overnight, etc.).


  5. Hi Mary! Sorry for the delay! I’ve made whipped cream in advance, but it does need to be refrigerated and kept cold in advance. If exposed to any heat, it may melt and become watery. Coconut whipped cream is so tempermental!

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