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5 from 2 votes

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 Time1 d 15 mins
Total Time1 d 15 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 174kcal
Author: Nora Taylor


  • 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