If you’re looking for a dairy-free yet equally fluffy whipped cream, then you’ve come to the right place. I’m sharing my staple coconut whipped cream recipe that can be added to everything from pumpkin pancakes to rainbow smoothies. This vegan whipped cream is simple to make and oh-so-versatile!
As I started to cut back on dairy, I still craved certain foods like whipped cream. It’s the perfect topping for many dishes. When I first about a dairy-free version using coconut, I was immediately hooked!
Since many store-bought vegan whipped brands are full of unnecessary ingredients, I learned how to make my own so I could make it the way I wanted it.
Table of Contents
While this simple recipe takes some planning ahead, it’s only four ingredients! They all play an important role in making the whipped topping of your dreams.
- Coconut Cream: Found near canned coconut milk, coconut cream is thicker and has less liquid in it.
- Maple Syrup: This provides natural sweetness to the whipped topping as well as a slightly nutty flavor.
- Vanilla Extract: Most whipped cream has a hint of vanilla, so mine does too!
- Sea Salt: Helps to cut back on the natural sweetness of the maple syrup.
Where to Buy Canned Cream
I usually purchase coconut cream from Trader Joe’s. I’ve found it in other grocery stores as well, though not all of them have coconut cream specifically. If you have a hard time finding this ingredient, simply buy two cans of full-fat coconut milk and drain the extra liquid before combining.
Easy Ingredient Swaps
As I stated above, you can swap coconut cream for two cans of drained coconut milk (make sure it’s full fat!). If you want to keep your whipped cream white, then use a clear vanilla extract and swap the maple syrup with raw cane sugar.
You can also swap out the maple syrup for honey (though this recipe won’t be vegan) or the natural sweetener of your choice.
How to Make Coconut Whipped Cream
The key to the perfect whipped cream takes place a day or two before you make it. This recipe only contains four ingredients, yet it does take a bit of planning to come out just right.
- Chill the can of coconut cream until cold. This can take anywhere from 1-2 days. Once chilled, drain any excess liquid from the can before emptying the fatty cream into a mixing bowl.
- Whip the cream until it is completely smooth. Depending on the brand of coconut cream, this can take anywhere from 2-5 minutes. You want the lumps to be gone.
- Add the remaining ingredients and whip again until light and fluffy. If you are using coconut sugar or raw cane sugar instead of a liquid sweetener like maple syrup, there will still be some granules even after the cream is light and fluffy. It doesn’t change the flavor or consistency, but the texture will be slightly different.
This should be served immediately to keep the air in it. If you want to make this ahead of time then go for it! Just make sure you re-whip it before serving to put the air back into it.
Vegan Whipped Cream FAQs
Coconut whipped cream is used as a topping for a variety of foods. While my recipe is not laden with preservatives and artificial sweeteners, it is to be used lightly and not as a main ingredient.
Depending on the coconut cream you use, this could be more nutty-flavored or sweeter. The pure vanilla extract gives it a distinct vanilla flavor as well.
My recipe uses only four ingredients: chilled coconut cream, maple syrup, vanilla extract and sea salt. That’s it!
How to Use Vegan Cream
Any food you would normally top with regular whipped cream you can top with this deliciously dairy-free coconut version. Here are a few of my fav foods to top:
- Vegan Ice Cream: Elevate your next ice cream party with this cloud-like topping.
- Pumpkin Pancakes: My kids love scooping this delicious cream onto their pancakes.
- Chocolate Smoothie Bowl: This pudding-like dessert bowl is easy to top with whipped cream.
- Vegan Waffles: What makes waffles better than whipped cream?
- Bright Berry Salad: Jazz up this brunch bowl with a creamy topping.
- Red Velvet Smoothie: This dessert smoothie deserves an all-star finish.
- Hot Chocolate: A dollop of whipped cream finishes this tasty treat.
I can’t wait to hear how this recipe turns out for you. Will you rate + review it once you’ve tried it?
Coconut Whipped Cream
- 13.5 oz coconut cream canned
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- ⅛ tsp sea salt
- Chill a can of coconut cream until cold, up to 1 day. If there is any liquid left in the can after chilling, remove.
- Transfer chilled coconut cream to a mixing bowl and whip the cream until smooth, using a hand mixer or standing mixer with the whisk attachment. This will take a few minutes.
- Add maple syrup, vanilla and sea salt to a mixing bowl. Whip again until light and fluffy. Use immediately.
- Store the whipped cream in an air-tight container and re-whip before serving again.
- If you are unable to find canned coconut cream, use 2 cans of full-fat coconut milk and drain all excess liquid after chilling.
- Swap the maple syrup with your fav natural sweetener.
- The coconut cream must be thoroughly chilled before whipping, as it won’t aerate enough otherwise.
Excellent! One ques – have you ever used the liquid drained from the coconut cream, especially if there are two full fat cans put together? If not, any ideas off the top of your head?
Thanks a bunch!
Hi Debbie! You could try it in overnight oats or chia pudding, that may be a great place to start!
Yum! This can go on oh so many things. Already have it save for Thanksgiving recipes.
Does it work to “whip” it in a Vitamix or a food processor?
Or with a whisk by hand?
Hi Jane, great question! We are BIG FANS of Vitamix over here and the short answer is yes – you can make this whipped cream in a blender or food processor. The trick is not to over-whip it, when you are using such high powered tools. Click here for a helpful article on using different kitchen tools to make whipped cream.