Learn how to make mind blowing coconut whipped cream, I’ll teach you how! 100% dairy free with helpful tricks for stabilizing. Light, fluffy and rich!

piping whipped cream onto some strawberries

I know most people say they miss cheese the most when giving up dairy, but for me it might be whipped cream! Fluffy clouds of perfectly sweetened cream on my pie, coffee drink or a pile of strawberries…. Is there anything better? I think not.

Over the past decade of being vegan, I have experimented with different dairy free whipped toppings, like my aquafaba vegan whipped cream, which is quite delicious but definitely not as rich and creamy as I’d like. That version tastes a little more like marshmallow fluff than traditional whipped cream. Pretty dang good, but not exactly whipped cream.

Coconut whipped cream, however, completely hits the spot for me. It’s super rich, fluffy, creamy and light with just a hint of coconut flavor. If you truly despise coconut, this whipped cream is not for you, I’ll just tell you that right now!

I’ve been attempting coconut whipped cream for years now, but I finally went all in and figured out the best tips and tricks for success, and I’ll teach you everything I know!

With only a few ingredients and 15 minutes, you can make this amazing whipped cream, too!

piped close up whipped cream

What does coconut whipped cream taste like?

This dairy free topping does have a slight coconut flavor, but other than that my version is perfectly sweetened, rich and creamy, similar to real whipped cream.

How to make it

Before you actually make it, you’ll need to refrigerate your coconut cream (or cans of coconut milk) at least a day ahead of time. 48 hours or longer is better, so make sure you put those cans straight in the back of your refrigerator when you bring them home from the store. Then you will have coconut cream at your disposable any time a craving strikes!

  1. Chill a medium mixing bowl in the freezer for 10 minutes, as well as your hand mixer whisks. Once everything is chilled, place the bowl on the counter, open your cans of coconut cream and scoop out the hardened cream. It will look something like what you see below. No liquid please!
  2. This step is optional, but you can add a package of Whip It, which is vegan. I found it at my local store in the baking section. It just helps stabilize the coconut whip a bit, but it’s not necessary.
  3. Beat the coconut cream on medium-high speed for about 1 minute, then add the whip it, if using, powdered sugar and vanilla.
  4. Beat for another minute or so until smooth, light and creamy. It won’t make super stiff peaks like real whipped cream, but it should get pretty fluffy.

collage of how to make coconut whipped cream, step by step

Use immediately, or store in the refrigerator for about a week. It can also be frozen.

Tips for success

  • Use a good brand of coconut cream or full fat coconut milk: I prefer coconut cream, and this is the kind I used: Native Forest. They came in little cans so I used 3 of them, but I have also had good luck with Whole Foods 365 brand full fat coconut milk. Coconut cream is best if you have it, because you will get more cream out of each can. You will need 2-3 cans of coconut milk if you can’t find coconut cream.
  • You have to chill the coconut for at least 24 hours. No exception! It needs to be chilled so the coconut cream can separate from the liquid and become hardened.
  • Chill your bowl, mixer whisks and spatula. Starting with everything chilled will help the coconut not melt. Heat is the enemy of coconut whipped cream!
  • Sift the powdered sugar if clumpy at all. You don’t want clumps of powdered sugar in your whipped topping, so sift it if necessary.

How to stabilize coconut whipped cream

The most important part of having stable, fluffy whipped cream is to chill everything before starting, and then keep it cold by storing it in the refrigerator when not using.

Using powdered sugar also helps stabilize it, so I don’t recommend using a liquid sweetener. If you choose to use maple syrup or agave, use only a tablespoon as more than that will make it too runny.

The other trick I use for stabilizing is Whip it, which was easy to find. It helps firm it up a bit more, and you can’t taste it. But it’s not necessary, so don’t worry if you can’t find it.

showing coconut whipped cream on beaters of a mixer

My coconut cream has chunks in it that won’t get smooth. Help!

I’ve noticed that some brands of coconut milk or cream can have very hard lumps or chunks that are difficult to smooth out with a hand mixer. If that’s what you are seeing, you can actually make it in a high powered blender instead.

Chill your blender in the freezer for 10 minutes, then add all ingredients and blend, using a tamper until everything is smooth, but DO NOT over blend or it will get warm and runny. The blender version is slightly more runny and less fluffy, but it works pretty well!

Chocolate coconut whip

To make chocolate coconut cream, add 1/4 cup natural cocoa powder that has been sifted when you add the powdered sugar. Yum! This also makes a delicious frosting, especially on a single layer cake (it’s not very stable for a middle cake layer).

whipped cream on strawberries on a plate

What to serve coconut whipped cream with

& so much more! Check out my Vegan Desserts section for more ideas.

Pinterest image with text overlay for whipped cream made with coconut
5 stars (2 ratings)

Coconut Whipped Cream

Learn how to make mind blowing coconut whipped cream, I'll teach you how! 100% dairy free with helpful tricks for stabilizing. Light, fluffy and rich!
Prep: 1 day 15 minutes
Total: 1 day 15 minutes
Servings: 8 servings


  • 13.5 ounce can coconut cream chilled for 1-2 days, see notes for options
  • 1/4-1/2 cup powdered sugar, more as desired
  • 1 teaspoon pure vanilla extract
  • Optional: 1 packet Whip it stabilizer


  • Chill the coconut cream first for 1-2 days in the refrigerator. You can store several cans in the back of your fridge so when you want whipped cream you are ready to go.
  • Once the coconut cream has chilled for a few days, place a medium-large mixing bowl in the freezer for 10 minutes. You can even place your hand mixer whisks in there! It helps if everything is very cold, because heat melts the coconut cream.
  • When everything is chilled and ready, place the bowl on the counter and open the can of coconut cream. Using a spoon, scoop out the hardened coconut cream. It should be very thick and hard, not soft. If it is still soft, you have have gotten a bad brand that won’t work as well. Place the hardened coconut cream in your chilled bowl. If there is any liquid at the bottom of the can, do not use it, but save it for later (smoothies, etc).
  • Using a hand mixer, beat the cream on high for about a minute. Sift in your powdered sugar (otherwise it will leave clumps), add the vanilla and optional Whip it stabilizer and beat for another minute until smooth and creamy. It won’t be as fluffy as real whipped cream gets. Add more powdered sugar, to taste, depending on how sweet you like it.
  • Use immediately or store in a covered container in the refrigerator for about a week. It can also be frozen, though the texture will change slightly. Enjoy with fresh fruit, on pie, waffles, hot cocoa, coffee or anywhere else you like.


  1. Coconut cream or full fat coconut milk: I prefer using coconut cream, because you will get more out of each can. If using coconut milk, you will need 2 or 3 cans for the same amount of cream found in 1 can of coconut cream. So keep that in mind, some cans of the milk have very little thick, hard cream.
  2. Naturally sweetened: If you choose not to use powdered sugar, that's fine, but know that it won't be as stable or fluffy. Only add a tablespoon of pure maple syrup or agave, more will make it way too runny.
  3. Chocolate Whipped Cream! Add 1/4 cup natural cocoa powder when you add the powdered sugar. Yum yum. This also make a delicious frosting, especially on a one layer cake. It will be too unstable for a layered cake.
  4. Feel free to double or triple the recipe as needed. Leftover whipped cream freezes well.


Serving: 1of 8 servings | Calories: 174kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Sodium: 2mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Hi Nora,

    So glad to find your recipe. I just haven’t gotten the whip topping I thought I was supposed to have. I have recipes that say coconut milk as an option to making firm peaks with heavy whipping cream.

    I really appreciate your saying that it won’t get as firm as dairy whipped topping. Now I see that’s not possible! I love your stabilizer ideas! Thank you so much!!!

    Judy <3

  2. Hi Nora. Do you use clear or brown vanilla for this? Or any of your white frosting/vanilla cake?  Thanks.

  3. I could not stop taste testing this as I was making this!  Best vegan whipped cream recipe out there!  I bet this would pair perfectly with fresh berries!

  4. Hi Nora, thanks for sharing this recipe. I have a quick question. Do you think this would work as a cake frosting? Would it need another stabilizer, like corn starch, to hold up on a cake?

    1. Hi there! I don’t think it would hold up too well in between cake layers, but it might I guess. You could certainly frost a one layer cake with it, as long as you keep it cold. I’m just afraid it’s not sturdy enough to hold up on a layer cake. I don’t think adding cornstarch would be a good idea honestly, but I guess you could try it!

  5. Hi Nora,
    I stumbled upon your blog while searching for answers on whether I can use whipped coconut cream to pipe frosting onto a cake.  Have you tried piping coconut cream without any addition of heavy whipping cream? 
    Please share if you have and if not, what do you think? Will it work?
    Thanks much!

    1. Hi there! You should be able to pipe coconut whip onto a cake, but keep in mind that it’s not nearly as stable as stabilized dairy whipped cream. And it will have to be kept cold at all times or it will melt and soften rather quickly, since it is coconut based. I have piped it on top of cake and cupcakes, and it’s very good but it is quite soft. Hope that helps.

  6. I didn’t have time to order the stabilizer, so I used some cornstarch instead and a tablespoon or two of aquafaba for good luck. Loved the stabilizer idea!!! The whipped cream totally held up all night on top of a pie that was at room temp… I was in shock. I will order the stabilizer you mention to try in the future. Thanks!!!

  7. Hi Nora,
    I’m a big fan of your recipes. I tried the whipped coconut cream recipe using one can of full fat coconut milk as I couldn’t find coconut cream @ my local store where I shop.
    It didn’t turn out BUT I dis discover it makes a good liquid coffee creamer that I have been paying  $5 for 32 oz Organic Creamer Coconut Milk., that I put in my morning coffee. 
    Soon as I find cans of Coconut Cream I will try the whipped cream recipe.
    Happy Thanksgiving,

    1. Sorry it didn’t quite work out for you! Did you refrigerate the coconut milk for at least 24 hours first, then only use the coconut cream? That is key to making this work. Hope you have better luck next time! I’m so glad you enjoy my recipes, thanks so much, and I’m glad you can enjoy it in your coffee!

  8. Hi Nora!
    Thank you for all the recipes you make and post. I am a big fan.
    I was wondering if cream of tartar could replace the Whip-It?
    Thanks for your input!

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