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.
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.
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.
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.
Use vegan coconut whipped cream anywhere you like including on Easy Vegan Pumpkin Pie, Vegan Hot Buttered Rum, and Grilled Kiwi. Yum!!
Just 2 ingredients and only 5 minutes to make. The perfect dairy-free whipped cream for pies, cakes, and even lattes!
- 1 400ml can coconut cream or premium coconut milk (see notes), chilled in the fridge overnight
- 1 - 3 tablespoons powdered sugar
- 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.
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.
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Bon Appetegan!
Sam.
Is there a substitute for the coconut? I’m allergic Love your recipes!
Not for this recipe I’m afraid. But you should be able to purchase store-bought vegan whipped creams without coconut 🙂
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.
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 🙂
Does the whipped cream have a coconut flavor?
Yep! It’s delicious.
Thank you, have a great holiday!
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!!!
Hi Shannon! Yes, this should hold up for awhile, I would guess max 12 hours. Enjoy!
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!
Yes it will! Just keep it stored in the fridge until use. Enjoy!
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
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.
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!
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!
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.
Love it! You are all over vegan cooking! So happy you are testing out so many recipes!
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 😉
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!
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.
Ooo good tip!
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!
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!