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Whipped Coconut Cream (Vegan Whipped Cream)

Rated as 4.26 out of 5 Stars
92

"Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight."
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Ingredients

8 h 10 m servings 220
Original recipe yields 4 servings (1 cup)

Directions

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  1. Refrigerate can of coconut milk, 8 hours or overnight.
  2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  4. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

Footnotes

  • Cook's Notes:
  • Do not use "lite" coconut milk - it won't whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest® or Whole Foods 365 Everyday Value® brands. If possible, avoid guar gum as an ingredient, which also inhibits whipping.
  • Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the coconut milk. The actual amount of coconut milk consumed will vary. The remaining liquid can be used for smoothies.

Nutrition Facts


Per Serving: 220 calories; 20.9 9.1 2 0 13 Full nutrition

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Reviews

Read all reviews 35
  1. 38 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This is amazing. I served it to my dairy-loving friends and they said that they preferred it to regular whipped cream because of its delightful coconut taste (though that probably wouldn't go w...

Most helpful critical review

thought I should comment after reading some reviews to mention that white sugar is not vegan and honey is a non-vegan ingredient. this recipe turns out perfect and to make it truly vegan just us...

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This is amazing. I served it to my dairy-loving friends and they said that they preferred it to regular whipped cream because of its delightful coconut taste (though that probably wouldn't go w...

I took a single can of coconut milk and put it in the freezer for 1 hour as I was in a rush for a last minut guest. I did chill the beaters and bowl too in the fridge. I followed the remainder o...

This worked like a charm for me. I have tried this with canned versions of coconut milk and found that the ones with stabilisers (including guar gum) work well. I tried this with homemade coconu...

thought I should comment after reading some reviews to mention that white sugar is not vegan and honey is a non-vegan ingredient. this recipe turns out perfect and to make it truly vegan just us...

Perhaps my favorite frosting. Easy to make and a yummy coconut flavor.

So simple yet so delicious!

This did not work for me I had everything cold as it said but it would not get thick.

As I am trying to avoid processed sugar I used 2 tablespoons of raw honey instead. I also substituted Hershey's Dark Cocoa powder instead of vanilla....AMAZING!!!! The perfect chocolate whippe...

This recipe is perfect! I made it and used it for a birthday cake for my vegan friend. She loved it! It tastes soooo good! A few warnings though: You can't really pipe with it, you'll need to de...