Make fluffy Vegan Coconut Whipped Cream with just three ingredients. This easy coconut cream topping is rich, creamy, naturally gluten-free, and perfect for cakes, pies, fruit, and dairy-free desserts.
Light, creamy, and naturally dairy-free, this Vegan Coconut Whipped Cream is an easy homemade alternative to traditional whipped cream. Made with just three simple ingredients, it has a rich coconut flavor, a soft and fluffy texture, and just the right amount of sweetness.
The key to creating thick coconut whipped cream is starting with thoroughly chilled full-fat coconut milk or coconut cream. Refrigerating the can for at least 24 hours allows the rich coconut solids to separate from the coconut water, creating a thick base that whips beautifully.
Once combined with powdered sugar and vanilla, the coconut cream transforms into a silky topping that is perfect for gluten-free cakes, pies, fresh berries, hot chocolate, pancakes, waffles, and other desserts.
Prep Time: 10 minutes
Chill Time: 24 hours
Total Time: 24 hours 10 minutes
Yield: About 1 1/2 to 2 cups
Ingredients
1 (13.5-ounce can) full-fat coconut milk or coconut cream, refrigerated for at least 24 hours
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla bean paste or pure vanilla extract
Directions
Step 1: Chill the Coconut Milk
Place the unopened can of full-fat coconut milk or coconut cream in the refrigerator for at least 24 hours. For the best separation between the coconut cream and coconut water, keep the can upright and avoid moving or shaking it.
Step 2: Separate the Coconut Cream
Remove the chilled can from the refrigerator without shaking it. Open the can and carefully separate the thick, solid coconut cream from the watery coconut liquid.
Transfer only the thick coconut cream to the chilled bowl of a stand mixer fitted with the whisk attachment. Reserve the coconut water for smoothies, drinks, or another recipe.
Step 3: Add the Sugar and Vanilla
Add the sifted powdered sugar and vanilla bean paste or vanilla extract to the coconut cream.
Step 4: Whip Until Fluffy
Whip on medium-high to high speed for 1 to 2 minutes, or until the coconut cream becomes smooth, thick, and fluffy. Stop and scrape down the bowl as necessary.
Avoid excessive whipping. Once the coconut whipped cream has reached a light, creamy consistency, stop mixing.
Step 5: Chill or Serve
Use the coconut whipped cream immediately for a softer consistency, or refrigerate it for 30 to 60 minutes if you prefer a slightly firmer texture.
Serve it with fresh berries, gluten-free cakes, pies, puddings, parfaits, pancakes, waffles, hot chocolate, or your favorite dairy-free desserts.
Notes
Full-fat coconut milk or coconut cream works best for this recipe. Light coconut milk does not contain enough coconut fat to produce reliably thick whipped cream.
Coconut milk brands can vary significantly in fat content and consistency. Choose a product with a high percentage of coconut extract and avoid products containing ingredients that prevent the coconut cream from separating.
For the most reliable results, chill the coconut milk for at least 24 hours before whipping. You can also chill the mixing bowl and whisk attachment for 10 to 15 minutes before preparing the recipe, especially when working in a warm kitchen.
The amount of solid coconut cream obtained from one can varies by brand. Coconut cream generally produces a richer, thicker yield than canned coconut milk.
For a sweeter coconut whipped cream, gradually add additional sifted powdered sugar to taste. Sifting the sugar helps prevent small lumps in the finished cream.
Vanilla bean paste provides visible vanilla specks and a slightly richer vanilla flavor, while pure vanilla extract works equally well.
Store leftover coconut whipped cream in an airtight container in the refrigerator for up to 2 days. The cream may firm or separate slightly as it sits. Gently whisk or briefly re-whip it before serving to restore its fluffy texture.
Because coconut whipped cream softens as it warms, keep it refrigerated until close to serving time. It is especially useful as a topping for chilled desserts, fruit, parfaits, pies, and cakes that will be served shortly after decorating.
