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.

Recipe Summary

prep:
10 mins
additional:
8 hrs
total:
8 hrs 10 mins
Servings:
4
Yield:
1 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Refrigerate can of coconut milk, 8 hours or overnight.

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  • Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.

  • 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.

  • 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.

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(R) or Whole Foods 365 Everyday Value(R) 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

220 calories; protein 2g 4% DV; carbohydrates 9.1g 3% DV; fat 20.9g 32% DV; cholesterolmg; sodium 12.8mg 1% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2015
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 with everything...) Recommendation: use coconut cream not coconut milk. It comes out much MUCH better with coconut cream. Read More
(21)

Most helpful critical review

Rating: 3 stars
10/23/2016
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 use raw sugar instead of white but make sure to mill the sugar first to make it finer and so it will blend more easily. other than that it has great flavour and is an awsome substitute Read More
(18)
46 Ratings
  • 5 star values: 28
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
03/14/2015
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 with everything...) Recommendation: use coconut cream not coconut milk. It comes out much MUCH better with coconut cream. Read More
(21)
Rating: 3 stars
10/23/2016
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 use raw sugar instead of white but make sure to mill the sugar first to make it finer and so it will blend more easily. other than that it has great flavour and is an awsome substitute Read More
(18)
Rating: 5 stars
06/23/2015
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 coconut milk and it actually worked. You do need to keep everything super cold but I was able to even do it by hand. However I omitted the sugar and vanilla in each attempt. Also beware when you put a dollop of this on a warm piece of cake. All that trouble you went through melts away!:-) UPDATE: I have just made another batch of this adding some espresso powder and cocoa and it is delicious. Thank you for the recipe. Read More
(16)
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Rating: 4 stars
02/28/2015
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 of the recipe with the exception of adding whipped cream stabilizer that I had from King Arthur Flour company (I got it off their website- ingredients are powdered gelatin). Mine did not whip in the sense it did not become airy or develop into a larger air induced volume of frosting to fill the bowl as whipped cream would normally do. My daughter has made this and said she has gotten it to whip. I did have a nice spreadable frosting which had a great tecture. I almost think mine was too cold. It did make a nice frosting of about 1/2 a cup. It was stable at room temperature for hours during a party. Everyone loved it. My goal was a gluten and dairy free cupcake for a friend. I am not sure if the gelatin knocks this out of the vegan category. I topped with shaved coconut. I do not find the coconut milk to have a strong coconut flavor at all. It you want you can change out flavorings as the coconut milk seems to be a good carrier product for different extracts. Read More
(13)
Rating: 5 stars
01/30/2015
Perhaps my favorite frosting. Easy to make and a yummy coconut flavor. Read More
(10)
Rating: 5 stars
03/25/2016
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 whipped topping for cakes brownies and berries!!!! Read More
(7)
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Rating: 5 stars
06/23/2018
So simple yet so delicious! Read More
(7)
Rating: 5 stars
12/05/2015
I was impatient so froze the can for 30 minutes and whipped it for about 3 minutes but it is still AWESOME. It had a thick creme fraiche consistency (which somehow seemed even fancier for presentation than a really thick whip). It's richer than whipped cream--wonderfully decadent on pumpkin pie. I imagine it would be amazing on strawberry pie... Read More
(7)
Rating: 1 stars
02/23/2015
This did not work for me I had everything cold as it said but it would not get thick. Read More
(7)