This dairy free whipped cream with coconut milk is quick and easy to make at home. It's perfect for desserts like pie, hot cocoa, fresh berries, and ice cream.
What is coconut whipped cream?
Coconut whipped cream is a dairy free alternative to classic whipped cream. It's made from the hard coconut cream that separates from the water in canned coconut milk. Once whisked, it fluffs up and can be used like regular whipped cream.
This recipe is non dairy, vegan friendly, paleo, and gluten free!
- Stand mixer: I suggest using your sturdy stand mixer for this job but if you don't have one, you can use a hand mixer. Just note, it will take longer for the coconut milk to whip into a thick cream.
- Canned coconut milk: You need to use full fat coconut milk that comes in a can. It won't work with low fat coconut milk, cartons of coconut milk you find in the refrigerated section at the grocery store, or other types of dairy free milk.
The best canned coconut milk
I've tested this recipe multiple times with several brands of coconut milk and coconut cream. Some are more successful than others, so here are my recommendations:
- Thai Kitchen Coconut Milk: I buy this in bulk at Costco, just be sure to look for the non organic one as I had better success with it.
- Savoy Coconut Cream: It's guar gum free and super fluffy!
- 365 Whole Foods Organic Coconut Milk: A great, typically inexpensive option.
Give your vegan cool whip a sweet vanilla flavor by adding 1 teaspoon vanilla extract and 1 tablespoon powdered sugar.
How to make coconut whipped cream
To make whipped cream with coconut milk, start by placing a can of coconut milk in the refrigerator overnight.
Once chilled, carefully open the can and use a spoon to remove the thick coconut cream at the top. Do not scoop any of the liquid coconut water!
Place the coconut cream in the bowl of a stand mixer fitted with the whisk attachment. Beat on low-medium for about 5 minutes.
Using a spatula, scrape down the sides of the bowl. Continue whipping the cream for another 5-10 minutes, increasing the speed to medium-high.
You'll know the whipped coconut cream is done when smooth, soft peaks form. If you're incorporating flavors, add vanilla extract and powdered sugar, beat until combined.
Chill the homemade coconut cream in the fridge until ready to serve. It will harden and set in the fridge the longer it's chilled!
Here are a few tips to help you make the best vegan whipped cream!
- Chilling the can of coconut milk in the fridge is key. If you have extra time, pop it in 2+ days in advance to ensure the milk separates and the cream at the top hardens.
- Before whipping, chill the mixing bowl in the freezer for 10-15 minutes. This will help keep everything cold.
- To stiffen coconut whipped cream, add about a tablespoon of powdered sugar to the mixture and beat again. This will help it firm up.
- If the coconut cream is too stiff, add some of the reserved coconut liquid from the can to help it thin out into smooth, soft peaks.
- Additionally, if you see clumps, add a splash of the reserved liquid from the can, continue to whip, and scrape down the sides of the mixing bowl as needed.
How to store leftovers
Store dairy free whipping cream in the refrigerator for up to 1-2 weeks.
What to serve with dairy free whipped cream
If you're wondering what can coconut cream be used for? I've got you covered! It's great topped on desserts, stirred into warm beverages, or tossed with fresh berries and granola.
Here are some additional ways to use coconut whipped cream:
- Vegan & Gluten Free Key Lime Pie
- Dairy Free & Egg Free Pumpkin Pie
- Homemade Oreo Milkshake
- Strawberry Dump Cake
- Homemade Vegan Frappuccino
- Dairy Free & Egg Free French Toast
- Vegan Waffles
- Dairy Free & Egg Free Pancakes
Dairy Free Whipped Cream with Coconut Milk
- 1 15-ounce can full fat coconut milk chilled overnight
- Before you start, place a can of coconut milk in the refrigerator overnight.
- Once chilled, carefully open the can and spoon out the thick coconut cream at the top. Place the coconut cream in the bowl of a stand mixer fitted with the whisk attachment.
- Beat on low for 5 minutes. Scrape down the sides of the bowl using a spatula, then continue whipping the cream for another 5-10 minutes, increasing the speed to medium-high.
- Whipped cream is done when smooth, soft peaks form. Store in the fridge until ready to serve for 1-2 weeks. It will harden and set the longer it's chilled.