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–+ servings
Spoonful of coconut cream whipped cream in a glass bowl.
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Coconut Whipped Cream

Coconut Whipped Cream is rich and creamy with the subtle flavors of coconut and vanilla. It's a delicious dairy-free and vegan alternative to traditional whipped cream, and it takes just 10 minutes to make!
Prep Time10 minutes
Cook Time0 minutes
1 day
Total Time1 day 10 minutes
Course: Sweets
Cuisine: American
Servings: 6 servings
Calories: 138kcal
Author: Marcie

Equipment

Ingredients

  • 13.5 ounces coconut cream sub with or full fat canned coconut milk; see note 2
  • 2 tablespoons powdered sugar sub with your favorite sweetener
  • 1 teaspoon vanilla extract see note 4

Instructions

  • Scoop the chilled coconut cream out of the can and place in the bowl of a stand mixer fitted with the whisk attachment.  If using coconut milk, scoop out the coconut cream and reserve the coconut water for another use.
    13.5 ounces coconut cream
  • Beat for 1 minute on medium speed until it starts to fluff, then beat in the sugar and vanilla and beat 1-2 minutes longer until light and fluffy or the desired consistency is reached.
    2 tablespoons powdered sugar, 1 teaspoon vanilla extract

Notes

  1. Pro tip: Coconut cream is a better choice than coconut milk for whipped cream as it has a higher fat content and it's thicker, which results in a more voluminous whipped cream.
  2. If using coconut milk, choose full fat canned coconut milk with just coconut and water as ingredients, as thickeners and emulsifiers can prevent the cream from separating and whipping properly. Place it in the refrigerator 1-2 days before you plan to prepare the cream as it's essential that the cream separates from the water. Thai Kitchen brand did not work well for me.
  3. Recipe yields 1 - 1.5 cups of coconut whipped cream depending on the thickness of the coconut cream and how much liquid it contains. Coconut cream will whip up more voluminous, or closer to 1.5 cups.
  4. Sub the vanilla extract with your favorite extract or add 1-2 teaspoons citrus zest.
  5. For best results, serve coconut milk whipped cream the day that it is made.

Nutrition

Serving: 0.25cup | Calories: 138kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 141mg | Sugar: 3g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg