Tested and perfected - my recipe for homemade vegan whipped cream uses full-fat canned coconut milk and is made without refined sugar. Instead, maple syrup is the sweetener! But the real secret to yielding thick, fluffy coconut whipped cream with perfectly soft peaks is to chill the coconut milk in the refrigerator overnight. Ready in 10 minutes from start to finish!
What if I told you that you only need 5 pantry ingredients to add this delicious whipped cream to your vegan desserts recipe collection?
This airy vegan whipped cream has perfectly soft peaks and it's quick and easy to make! It tastes absolutely delicious and adds the perfect finishing touch to your favorite smoothies, hot drinks, and desserts.
I love to use it as a dip for fresh berries (or any fresh fruit) or to top off a parfait. There are endless possibilities, and this coconut whipping cream is a dessert staple in a dairy-free diet. I can't wait for you to try it!
Regular whipped cream is typically made using heavy cream (or heavy whipping cream), powdered sugar and vanilla extract. My goal with this whipped cream recipe was to create a vegan version using simple, whole ingredients, and it really couldn't be easier!
Ingredients
See the recipe card at the bottom of the post for quantities and full instructions.
- Full-fat coconut milk - we will only be using the solid coconut cream from the top of the can after it has been refrigerated overnight
- Pure maple sugar (or maple syrup)
- Pure vanilla extract (optional)
- Almond extract
- Fine salt - just a tiny pinch!
The Best Canned Coconut Milk for Vegan Whipped Cream
The brand of coconut milk doesn't matter as much as making sure you get a full-fat version! Low-fat or lite coconut milks won't have the coconut cream that we need for this recipe.
For brand recommendations, see this in-depth review of canned coconut milks and creams. I personally tested 19 different types from various brands and will continue to update this post if I come across others!
The can of full-fat coconut milk needs to chill for at least 8 hours, so I recommend popping it into the fridge as soon as you get home from the grocery store so it's ready when you are.
How to Make Whipped Cream from Canned Coconut Milk
So many home cooks think it's really difficult to make a fluffy non-dairy whipping cream at home, but let me assure you...it's as easy as chilling a can of coconut milk and spending some time with an electric mixer!
1. Refrigerate the cans of coconut milk. Chill the full-fat coconut milk in your refrigerator for 8 hours, allowing the solid cream to separate from the liquid. It will float to the top, so don't shake the can!
2. Beat the coconut cream. With a spoon, scoop the solid white coconut cream into a chilled mixing bowl and beat with an electric mixer (beaters chilled in advance ideally). The longer you whip, the more airy and fluffy it will get. Don't use the coconut water at the bottom of the jar - save that for smoothies!
3. Mix in the maple sugar, vanilla extract, almond extract and salt. At the end I add a splash of maple syrup or pure maple sugar to sweeten. You won't need much as it's naturally sweet from the coconut flavor already. I also like to add a touch of vanilla and almond extract (to balance out the strong coconut flavor) and a tiny pinch of salt. Beat again for another minute or so until well combined and then serve!
Store in an airtight container in the refrigerator for up to one week.
Recipe Tips
Chill the coconut milk cans overnight! I can't overstate this enough because it is crucial to the success of the recipe. If opened at room temperature, it will not have the hardened coconut cream floating at the top that is used to make the whipped cream.
Use a chilled mixing bowl for best results. Popping a large bowl into the freezer for an hour before starting will keep the whipped cream cold as you're beating it, which is necessary for it to remain airy and fluffy.
Natural Sweetener for Vegan Whipped Cream
I sweetened this vegan whipped cream with a little bit of maple sugar. This worked way better than variations I've made with maple syrup, and I promise there is no grittiness or strange texture - just perfect, fluffy sweetness! A splash of vanilla and almond extract and a pinch of salt brings this all together beautifully. Licking the whisk attachment is totally allowed here!
Serving Suggestions
This coconut whipping cream is the perfect topping for almost all of your favorite dessert recipes! Ice cream sundaes are the obvious pairing, but I recommend pairing it with any of the following:
This delicious fluffy cream is vegan, paleo, grain-free, soy-free, nut-free and gluten-free, which makes it wonderful for serving to anyone with food allergies or food sensitivities.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine so I can see your own vegan coconut whipped cream creations!
Print
Vegan Whipped Cream with Coconut Milk
- Total Time: 10
- Yield: 1 cup 1x
- Diet: Vegan
Description
Tested and perfected - my recipe for homemade vegan whipped cream uses full-fat canned coconut milk and is made without refined sugar. Instead, maple syrup is the sweetener! But the real secret to yielding thick, fluffy coconut whipped cream with perfectly soft peaks is to chill the coconut milk in the refrigerator overnight. Ready in 10 minutes from start to finish!
Ingredients
- 2, 13.5 ounce cans full-fat coconut milk or coconut cream, chilled 8 hours or overnight
- ¼ cup pure maple sugar (or coconut sugar or pure maple syrup)*
- 1 teaspoon pure vanilla extract (optional)
- ¼ teaspoon almond extract
- ⅛ teaspoon fine salt
Instructions
- Place metal or glass mixing bowl and beaters in the refrigerator or freezer one hour before making whipped cream. If you don't have time for this it will still work, but this produces the best results especially in warm climates.
- Open the cans of chilled coconut milk and scoop out the solid white part only (this will be on the top). Each can should yield ~¾ cup of coconut cream and the coconut cream should be smooth and easy to scoop out. It should also be in a solid state. See notes for brand considerations as many full-fat coconut milk brands do not yield good quality coconut cream. Do not use carton coconut milk for this recipe and do not use light coconut milk for this recipe.
- You can discard the liquid part of the can (the coconut water) or save for popsicles or smoothies. Place the solid white coconut cream in the chilled mixing bowl. You should have about 1.5 cups of coconut cream from the two cans of full-fat coconut milk.
- Use an electric mixer with chilled beaters to whip the coconut cream until light and airy. Start on low speed and work up to the highest speed once it starts to get smooth. Scrape down the sides with a spatula if needed. Whip for about 1 minute total to get it nice and airy. If your coconut cream is not thick enough you can try adding tapioca starch 1 tablespoons at a time.
- Add pure maple sugar (or pure maple syrup), vanilla, almond extract and a tiny pinch of fine salt. Mix again and taste to adjust sweetness if desired. Serve immediately or store in the refrigerator in an airtight container for up to one week. It will harden up in the refrigerator so you may need to re-whip it before using again.
Notes
*The maple syrup will weigh it down slightly but it still works and keeps it refined sugar-free. If you want it even thicker, creamier and airier I recommend using pure maple sugar or coconut sugar. If you want to avoid any grittiness you can blend the maple sugar or coconut sugar to make a powdered sugar. Just be sure to use at least 1 cup of maple sugar and store the rest for another recipe. Otherwise, if you don't use enough your blend may not be able to get the mixture going. Note, that coconut sugar is dark in color and will change the look of the coconut whipped cream. Use less coconut sugar for aesthetics (white color). I find I don't need to sweeten it much when I pair the coconut whipped cream with a sweet dessert.
Which coconut milk should you use? Your results will depend on which brand of full-fat coconut cream you use in this recipe. Many cans do not yield enough coconut cream or do not yield a creamy fluffy texture. Be sure to see my review of coconut creams here.
- Prep Time: 10
- Category: Dessert
- Method: Hand Mixer
Penny says
Just FYI to cooking friends. Made yesterday using Native Forest Classic because had on hand. After refrigerating two days, open opening there was no solid cream and still completely liquid. Tried to whip anyway, of course didn’t get whipped cream. Will use for smoothie. It was delicious tho! Will make again soon and use 365.
Elaine Gordon says
Thanks for sharing! Sometimes you get a bad can... that has happened even with my favorite brands. I always keep 2-3 different brands/cans in my fridge in case that happens.