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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!
What's in this post
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.
Recipe Ingredients
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.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
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.
Step 1: 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.
Setp 2: 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.
Step 3: 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:
- Banana Nice Cream: Top a bowl of creamy banana nice cream with a big spoonful of whipped coconut cream.
- Chocolate Smoothie Bowl: This pudding-like dessert bowl is easy to top with 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?
Recipe Card
Coconut Whipped Cream
Ingredients
- 13.5 ounce coconut cream canned
- 2 tablespoon pure maple syrup
- 2 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt, unrefined
Instructions
- Chill the coconut cream in the can until cold, up to 1 day. Pour off any liquid left in the can.
- Transfer the coconut cream to a mixing bowl and whip with a hand mixer or a stand mixer fitted with the whisk attachment until smooth, a few minutes.
- Add the maple syrup, vanilla and salt and whip again until light and fluffy. Use immediately, or store in an airtight container and whip again before serving.
Recipe Notes
- Prep Tip: Chill the coconut cream thoroughly, ideally overnight; warm coconut cream won’t whip. Chilling the bowl and beaters for 10 minutes makes it fluffier.
- Ingredient Swaps: If you can’t find canned coconut cream, chill 2 cans of full-fat coconut milk and use only the thick cream from the top.
- Sweetener Swaps: Any liquid natural sweetener can replace the maple syrup.
- Storing: Refrigerate leftovers in an airtight container for up to 5 days. It firms up when cold, so whip briefly before serving.
Nutrition
Serving: 2 tbsp | Saturated Fat: 29 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Sodium: 78 mg | Potassium: 336 mg | Sugar: 6 g | Vitamin C: 3 mg | Calcium: 22 mg | Iron: 2 mg
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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.