Coconut Whipped Cream (dairy-free, vegan)

Whipped cream that is light, creamy, delicious AND plant based? Yes, siree! If you no longer eat dairy because of health reasons, you will be glad to know that this cream will cause you no ill effects. It is made from coconut milk, well, ok, more specifically coconut cream, which is whipped to perfection. That’s it, seriously. You can add a sweetener and/or vanilla extract if you’d like.

I know tons of people have been blogging about this gem for some time. After reading all of these recipes, I just had to try it, but was worried that I’d pick up a dud tin/can of coconut milk. Thankfully, I did my research, and read that Whole Foods Market, 365 Organic Coconut Milk (full fat) has a great fat content. If you’re unsure, shake the tin/can of coconut milk when you’re choosing your tin/can. If it sounds thin and watery, the liquid inside will slosh freely. If it’s thick and creamy (i.e. what you want), it will slosh slower, and sound somewhat dense. Pick this tin/can and take it home.

This whipped cream will not stiffen up like dairy-cream, but will instead, be a soft whipped cream. Ideal to dollop on top of ripe strawberries. It will last a few days in the fridge. In fact, I found that storing it in the fridge overnight helps it firm up a bit, which is great if you want to try and pipe with it.

You can see how beautifully the cream whips up on my coconut cupcakes:


gf coconut cupcakes I

COCONUT WHIPPED CREAM (dairy-free, vegan)


  • 1 – 400 ml (13.5 oz) tin/can full-fat coconut milk
  • sweetener of your choice, I used coconut sugar, to taste (optional)
  • 1/2 teaspoon vanilla extract (optional)


1. One to two days before you want to make the whipped cream, place the tin/can in the refrigerator upside down.

2. When ready, turn the tin/can back the right way up, and open as normal.

3. Pour off the liquid into a glass, save to drink later or put in a smoothie/curry/other recipe.

4. Scoop out the semi-solid/solid fat in the bottom of the tin/can. Use electric beaters to beat the cream until thick, creamy and light (similar to soft whipped dairy cream).

5. Add sweetener and/or vanilla extract if using, and beat until well incorporated. Use on or with anything you like. You can chill any leftovers, but may need to rewhip to lighten the cream before using. Enjoy!


6 thoughts on “Coconut Whipped Cream (dairy-free, vegan)

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