Vegan Coconut Whipped Cream


This is the best whipped cream that I have ever had, vegan or not.  It doesn’t separate after sitting in the fridge, so it’s an ideal make-ahead dish.  It’s great as an icing for cakes or cupcakes, topping a sundae or any other dessert.

Coconut whipped cream


  • 1 can full-fat coconut milk, chilled for at least 24 hours
  • 1 to 2 tablespoons sweetener (maple syrup, powdered sugar, cane sugar, etc), or to taste
  • 1 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract (optional)


  1. Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don’t have to wait.
  2. About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
  3. After chilling the can, flip the can over, open the can and pour out the coconut water.  Scoop the solid white coconut cream into a deep bowl. Discard the coconut water or save it for another use (such as in smoothies).
  4. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.
  5. Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week.


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