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    Home » Recipes » Recipes

    December 3, 2013 36 Comments

    Vegan Coconut Whipped Cream

    976 shares
    Jump to Recipe

    Vegan Coconut Whipped Cream (aka delicious decadent awesome fluff). Many health food stores sell different kinds of pre-made vegan whipped cream, but I say, why bother when you can make vegan coconut whipped cream with just 2 ingredients and in just 5 minutes!

    This stuff is seriously SOOOO yum.

    vegan-coconut-whipped-cream-recipe-easy-2-ingredients-tips-tricks-dairy-free

    The key to success with this recipe is buying coconut cream or premium coconut milk. Not all coconut milks are alike. To tell if your coconut milk is rich enough, do the shake test, shake it and listen. If lots of liquid is sloshing around, that's not a good brand for this recipe. If you hear no liquid or very little liquid then it's probably a good one. One reliable brand is Thai Kitchen Premium Coconut Milk.

    NEW VIDEO: If you want to see me whip up this glorious stuff (along with my Easy Vegan Pie Crust, and my Easy Vegan Pumpkin Pie), then you're in luck! I made a video.

     

    Continue below for the step by step phots and recipe.

    Vegan Coconut Whipped Cream! Just 2 ingredients and only 5 minutes to make. The perfect dairy free whipped cream for pies, cakes, and even lattes! #itdoesnttastelikechicken

    To make the vegan coconut whipped cream, chill the coconut milk in the fridge overnight. I like to store a couple in my fridge at all times in case of emergencies. (Yes, whipped cream emergencies are totally a thing in my house).

    When you're ready to prepare, remove the can from the fridge and do not shake it! The coconut fat has risen to the top, and left the coconut water on the bottom layer.

    Sneaky tip: Before opening the can, gently turn the can upside down, and you can just pour off the coconut water.

    Now scoop out the hardened coconut cream into a bowl, leaving behind all the coconut water.

    Vegan Coconut Whipped Cream! Just 2 ingredients and only 5 minutes to make. The perfect dairy free whipped cream for pies, cakes, and even lattes! #itdoesnttastelikechicken

    Add powdered sugar to taste, and then whisk the cream until it's lovely and fluffy. You aren't so much whipping it up, you are more breaking it down.

    If you find the coconut whipped cream too thick, add a splash of the leftover coconut water, or any kind of non-dairy milk, and whisk well until you reach desired consistency.

    Vegan Coconut Whipped Cream! Just 2 ingredients and only 5 minutes to make. The perfect dairy free whipped cream for pies, cakes, and even lattes! #itdoesnttastelikechicken

    Use vegan coconut whipped cream anywhere you like including on Easy Vegan Pumpkin Pie, Vegan Hot Buttered Rum, and Grilled Kiwi. Yum!!

    vegan-coconut-whipped-cream-recipe-easy-2-ingredients-tips-tricks-dairy-free-01

    Print Recipe
    5 from 8 votes

    Vegan Whipped Coconut Cream

    Just 2 ingredients and only 5 minutes to make. The perfect dairy-free whipped cream for pies, cakes, and even lattes! 
    Prep Time5 mins
    Total Time5 mins
    Course: Dessert
    Cuisine: American, Canadian
    ingredient tag: coconut
    Servings: 6 Servings
    Calories: 174kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 400ml can coconut cream or premium coconut milk (see notes), chilled in the fridge overnight
    • 1 - 3 tablespoons powdered sugar
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Remove the can from the fridge, do not shake. Open the can and scoop up all the hardened coconut cream, leaving the coconut water behind. Add the coconut cream to a bowl with the powdered sugar (add to taste). Beat the coconut cream and powdered sugar together, whipping the coconut cream. You aren't so much whipping the coconut milk up, more like breaking it down. If it's too thick add in a splash of the leftover coconut water, or any non-dairy milk until you reach desired consistency.

    Notes

    Make sure you get coconut cream or premium coconut milk. A good test to see if the coconut milk is rich enough for this recipe is to shake the can. If you can't hear any liquid sloshing around, or very little liquid then that's probably a good brand. I recommend Thai Kitchen Premium Coconut Milk.

    Nutrition

    Serving: 1(6 servings in the recipe) | Calories: 174kcal | Carbohydrates: 9g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 10mg | Potassium: 175mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1.9mg | Calcium: 11mg | Iron: 1.1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.

     

    « Hearty Vegan Stew with Dumplings
    Veggie Pot Pie with Phyllo Crust »

    Reader Interactions

    Comments

    1. Martha says

      October 08, 2022 at 1:21 pm

      Hi Sam!

      I just came across this recipe for coconut whipped cream and was thinking of making to go on your pumpkin pie recipe for serving tonight in about five hours time. This means the coconut milk will not have been in the freezer overnight. Can I still make this or should I skip it for tonight?

      Thanks!

      Reply
      • Sam Turnbull says

        October 20, 2022 at 3:29 pm

        Hi Martha, likely the coconut milk will not have enough time to separate and thicken. You're welcome to try it tho. If it isn't thickened when you open it you can save it to use in curries or smoothies.

        Reply
    2. Carol says

      July 23, 2021 at 4:48 pm

      Hi Sam,
      I'm a little confused. I used the correct Coconut milk and powder sugar but it never thickened up. So I need up I quess over mixing. Didn't understand what you meant about breaking down. Thanks for all your recipes. This was the first blooper for me.

      Reply
    3. Claudia says

      April 08, 2020 at 3:16 pm

      Hello I try to made whipped cream with coconut cream, but it looks awful, I made it with hand mixer and it came loose, never got hard, please help me.

      Reply
      • Giselle says

        April 13, 2021 at 3:54 am

        Mine was the same. Tastes fantatstic! But looks more like greyish clots than whipped cream. Never went smooth. I made it with a hand whisk, and with tinned coconut cream rather than coconut milk. Was that where I went wrong?

        Reply
    4. Allyson says

      November 20, 2019 at 6:07 pm

      Hi! Looking forward to trying this for a hot cocoa bar. How well does the whipped cream sit in a bowl? For how long is it fluffy?

      Reply
      • Sam Turnbull says

        November 26, 2019 at 8:58 am

        I would keep it cool in the fridge until just before serving. You can make it a few days in advance but you may need to whip it up again before serving. Enjoy!

        Reply
    5. SweetSavoryMe says

      November 18, 2019 at 11:41 pm

      5 stars
      Hello Sam,

      I'm giving 5 stars in advance because I know it will be great. The dilemma that I ran into with the coconut milk was "sweetened or unsweetened?" Cream vs. milk was straight forward on the cans. Hoping, hoping, hoping I hear back from you prior to Thanksgiving... : /

      Thank you, and happy holidays!!!

      Reply
      • Sam Turnbull says

        November 25, 2019 at 6:04 pm

        Unsweetened! I've actually never seen sweetened coconut milk. Happy THanksgiving!

        Reply
    6. Root says

      October 22, 2019 at 1:00 pm

      Hi Sam!!

      I wanted to know if you can make this recipe in a blender? I have a whole pack of the Kara coconut cream at home and I wanted to use the whip cream for when I make a Mocha latte or a hot chocolate at a coffee shop.

      Reply
      • Sam Turnbull says

        October 24, 2019 at 1:00 pm

        Hi Root, as coconut whipped cream is made by breaking the coconut cream down, (instead of whipping it up like traditional whipped cream), overmixing is not recommended. So I wouldn't recommend a blender as it would be very easy to overmix it. Hope that helps!

        Reply
    7. Jana says

      August 04, 2019 at 11:22 am

      Is there a substitute for the coconut? I'm allergic Love your recipes!

      Reply
      • Sam Turnbull says

        August 12, 2019 at 9:40 am

        Not for this recipe I'm afraid. But you should be able to purchase store-bought vegan whipped creams without coconut 🙂

        Reply
        • Michael says

          December 11, 2019 at 7:46 am

          You can use Aquafava, also known as the water in a can of chic peas. It whips up just like egg whites or cream. Just add some sugar and fire up the beaters!

    8. Amanda Kaye says

      June 02, 2018 at 5:07 am

      Hi, I live in the united kingdom and I have made this vegan whipped cream and it is delicious, I have been Vegan for almost a year now and your recipe book is the first one I bought, (I have bought a couple since, but I find myself gravitating towards yours.)
      Anyway I digress, my question is
      "Is there any use for the coconut water that you pour out of the tin?"
      thank you.

      Reply
      • Sam Turnbull says

        June 03, 2018 at 11:22 am

        Awesome! So happy you enjoyed it so much, and the cookbook as well! For sure, you can use the leftover coconut water in a smoothie, stir it into a soup, a marinade, or a cocktail 🙂

        Reply
        • Andrew says

          February 22, 2021 at 10:04 am

          It's good in a veggie curry too, instead of stock

    9. Dawn says

      December 17, 2017 at 7:05 pm

      Does the whipped cream have a coconut flavor?

      Reply
      • Sam Turnbull says

        December 18, 2017 at 12:08 pm

        Yep! It's delicious.

        Reply
        • Dawn says

          December 18, 2017 at 12:27 pm

          Thank you, have a great holiday!

    10. Shannon says

      November 21, 2017 at 5:42 pm

      Hello!!! I'm making a salad using pineapple and grapes for Thanksgiving. Will this hold it's consistency being mixed with fruit? Thank you so much for all of your amazing recipes!!!

      Reply
      • Sam Turnbull says

        November 22, 2017 at 12:24 pm

        Hi Shannon! Yes, this should hold up for awhile, I would guess max 12 hours. Enjoy!

        Reply
    11. Hannah says

      November 19, 2017 at 11:36 am

      Hello! I’m wondering, will this whipped cream hold up if i make it in the morning and eat it at night? Making for thanksgiving along with your Vegan pumpkin pie recipe 🙂 can’t wait!

      Reply
      • Sam Turnbull says

        November 20, 2017 at 12:09 pm

        Yes it will! Just keep it stored in the fridge until use. Enjoy!

        Reply
    12. Kari says

      October 03, 2017 at 3:32 pm

      Hi Sam!

      I plan on making this recipe for Thanksgiving this weekend, and I'm wondering if you've ever made whipped cream with Grace coconut milk? It doesn't say premium on the can, but it doesn't say lite, either. I picked up 4 cans of it to make your pumpkin pie, coconut cream pie, and whipped cream - but I'm a little worried that it's not going to be thick enough. Let me know what you think!

      Thanks,

      Kari

      Reply
      • Sam Turnbull says

        October 04, 2017 at 8:31 am

        Hi Kari!
        Grace coconut milk is my go-to for cooking with and will be perfect in this pie. For whipped cream, it should work, but I think about half of the can or more will be water so you will only get a small amount of the cream. If you live in Canada T & T brand is my favourite, the entire can will be very thick cream. Otherwise Thai Kitchen coconut cream, or their premium coconut milk are great too.

        Reply
    13. Michelle says

      July 22, 2017 at 3:40 am

      Hi Sam! I can't wait to try this recipe, but I was wondering, if we do not want to use powdered sugar, but instead maybe used agave nectar or another sweetener instead to give it "sweetness," would that change up the consistency of the whipped cream?

      Thanks for sharing your recipes!

      Reply
      • Sam Turnbull says

        July 22, 2017 at 9:46 am

        Hi Michelle! It depends on the coconut cream you're using. Some of them are very thick and it would be no problem, while others are a bit runny and you wouldn't want to add any more liquid to it for fear of making it runnier. Hope that helps!

        Reply
    14. Rebecca says

      October 02, 2016 at 9:07 pm

      Sooo easy to make-- 2 ingredients, and ones that I always have in my pantry? Yes, please! Doesn't get easier than that. I used my KitchenAid mixer and it whipped up the liquid into cream within a minute. No need to chill bowl or whisk, so if you happen to have this electric mixer I highly recommend you take advantage of it when making this recipe.

      I give this recipe 5 stars.

      Reply
      • Sam Turnbull says

        October 03, 2016 at 10:06 am

        Love it! You are all over vegan cooking! So happy you are testing out so many recipes!

        Reply
        • Rebecca says

          October 12, 2016 at 8:42 pm

          I'm trying! I'm actually fairly new to cooking but your recipes are easy to follow. Now if only I could stop burning oil on my stainless steel pans! I just keep telling myself to have patience and it'll get easier 😉

        • Sam Turnbull says

          October 13, 2016 at 2:43 pm

          So glad my recipes are helping! Burnt on oil usually means that your pan was really really hot with not much more than the oil in it. Try cooking at a slightly lower temperature or adding your veggies sooner. You can test that your oil is hot enough for the veggies by adding a drop of water into the oil. If the drop of water sputters it's hot, if it does nothing, heat up the oil a little more. Hope that helps!

        • Rebecca says

          October 15, 2016 at 11:09 am

          Thanks for the tip. I recently realized that since my pans, which are Williams-Sonoma brand, are top quality they heat quicker than regular pans so I need to adjust the temperature accordingly. It also seems that I only need to wait a few seconds for any oil to heat up before adding the veggies. When I'm able to get down the technique chefs use to keep a pan moving, I should be fine. In the meantime, I've discovered that making a baking soda paste and leaving it on the pan for a few hours works very well in removing the burnt oil.

        • Sam Turnbull says

          October 16, 2016 at 9:55 am

          Ooo good tip!

    15. Samantha Turnbull says

      December 11, 2013 at 6:54 am

      Hi Kim! Thanks so much. I had no idea you and your family were all vegan, and for two whole years, congrats! It does feel great doesn't it! You can subscribe to my blog (top right hand corner of the page) and you will get all the recipes right in your inbox. Happy Holidays!

      Reply
    16. Kim Leggat says

      December 10, 2013 at 10:23 pm

      Hey Sam, Anita suggested I read your blog, and you are fabulous! Gordie, Jackie and I are all vegan for almost two years, and have never felt better. We will watch your blog for some new ideas! Thank-you! Best wishes to you, Emma, Carolyn and Neil for 2014!

      Reply

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