Coconut Whipped Cream

Coconut Whipped Cream (1)

Oh sweet Jesus. There’s a vegan version of whipped cream?? Dana’s been opening my eyes to cruelty-free culinary wonders since we embarked on this little blogging adventure together. And, now, all those sweet treats can now can topped with a dollop of whipped cream! Or maybe I’ll just sit here and spoon it shamefully into my mouth before my fella gets home.

And, with the holiday season approaching, that dollop of Coconut Whip Cream on a slice of Thanksgiving pie or plopped into a steaming mug of hot chocolate can take your dessert from simple to stellar. The best part yet? It only takes minutes to whip up this Coconut Whip Cream.

There is, however, some chilling involved. The can of coconut cream should be left in the refrigerator overnight so it can reach the right consistency before you begin. These days canned coconut cream is becoming easier to find. I suggest looking in the Southeast Asian section of your local supermarket. Or the Thai section of your local Asian Market. Also, both Trader Joe’s and Sprouts offer their own brand.

Coconut Milk

And, just a quick note from Dana, “Most coconut whipped cream recipes call for chilling a can of coconut milk and scraping off the cream to use. I find using a can of straight up coconut cream eliminates a good amount of the frustration of trying to separate the cream and liquid of the coconut milk method. However, if you’d prefer to use the milk, that’ll work, too!”

The addition of vanilla is optional, but it adds a nice hint of flavor to your Coconut Whip Cream. This recipe is an excellent one to print out and keep on hand. Especially considering the recipe we have lined up for you next week (hint).


Coconut Whipped Cream

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes


  • I can of coconut cream* (not milk)
  • 1/2 - 3/4 cup powdered sugar
  • 1/2 tsp vanilla (if desired)


  1. Refrigerate can of coconut cream overnight. You want the cream to be as solid as possible.
  2. Chill a (preferably stainless steel bowl) in freezer for about 10-15 minutes prior to whipping the cream. Keeping everything as cold as possible is ideal.
  3. Empty solidified coconut cream into chilled bowl. Try to avoid getting any liquid in the bowl with the cream as the liquid will hinder the process.
  4. Using a hand mixer, give solidified cream a quick whisk. Add in powdered sugar (and vanilla, if using) a bit at a time. And mix with hand mixer for 5-8 minutes. Be sure to mix well and get some air in there to fluff it up! After about 5 minutes of mixing, cream should start to form peaks. Mix until cream holds relatively strong, soft peaks.
  5. Transfer to an airtight container and refrigerate for 1-2 hours (or overnight). After a couple of hours, the consistency should be fairly firm and... whipped creamy!
  6. Use within a day or two, this doesn't last too long in the fridge. Fortunately, it's delicious, so it probably won't be a problem to make it disappear.
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