Get the fluffiest, creamiest vegan whipped cream from just a chilled can of coconut cream or full-fat coconut milk, whipped to soft peaks with powdered sugar and vanilla in just a few minutes. It has a rich, cloud-like texture that's light enough to dollop and swirl over strawberry shortcake, yet sturdy enough to hold its shape when piped over pie.
One of the first baking lessons I taught my daughter was how to make perfect swirls of whipped cream with the back of a spoon. I'm here for important life lessons. After all, we can universally agree that whipped cream turns dessert into a full moment. This fluffy coconut whipped cream gives dairy-free and vegan desserts that same luscious finishing touch with no compromises.
Whipped coconut cream takes just three ingredients and three minutes to make. Chill a can of coconut cream (or full-fat coconut milk) overnight, then whip into soft creamy peaks with powdered sugar and vanilla. Literally, that's it.
The result is rich and creamy, with a gentle coconut flavor. With a dreamy cloud-like texture, this perfectly sweet vegan chantilly cream can be dolloped over gluten-free vegan pumpkin bread pudding, piped into designs on a gluten-free dairy-free pumpkin pie or key lime pie, or eaten straight off the spoon (enjoy your baker's tax).
Plan Ahead: Chill Coconut Cream
Before whipping, your can of coconut cream needs to chill in the fridge for at least 24 hours so it can firm up enough to whip. Chilling allows the creamy fat to solidify at the top, leaving the watery coconut liquid at the bottom of the can.
You will scoop out and use only the solid layer on top. Unfortunately, trying to speed this up in the freezer will lead to chunky whipped coconut cream.
Pro Tip: The hardest part is remembering to chill the coconut cream in advance, so I just keep a can of coconut cream in the fridge at all times.
Some Brands Work, Some Don't
As simple as it is to make, the key to fluffy coconut whipped cream is to use a high-quality canned coconut cream or coconut milk (the refrigerated stuff will not work). I recommend 365 Whole Foods, Native Forest, Savoy, or Thai Kitchens. Do not use Trader Joe's coconut milk or cream. It is oily, separates into a gritty texture, and will not whip to soft peaks.
Coconut Cream: If you can find it, I recommend using a can of coconut cream because it has more of the thick cream on top - the only part you'll use!
Coconut milk: Use full-fat coconut milk. You will only use the thick cream on top, so grab two cans if you need more than ~1 cup of whipped coconut cream.
Recipe
5-Minute Fluffy Whipped Coconut Cream
Ingredients
- 1 13.66-ounce can coconut cream, or 2 cans full-fat coconut milk, chilled upright in the fridge overnight for at least 24 hours, see note
- ¼ cup powdered sugar, sifted (or use 1 tablespoon maple syrup)
- ½ teaspoon pure vanilla extract
INSTRUCTIONS
- Plan ahead: Chill the can of coconut cream or coconut milk in the fridge for at least 24 hours. Note: trying to speed this step in the freezer will not work.
- Open the can without tilting it and spoon just the thick cream off the top into the bowl of a stand mixer fitted with the whisk attachment or into a mixing bowl with a hand mixer.
- Whip on medium speed for 1 minute, until it no longer has any chunks of hardened coconut cream. Take care not to over mix or the heat from the mixer will melt the coconut cream.
- Add the powdered sugar and vanilla and continue whisking on high speed until soft peaks form, 1-2 minutes. Taste and add more sifted powdered sugar if desired - measure with your heart.
- Chill in an airtight container until ready to use.
Notes
Coconut Cream/Milk Cans
Use a can of coconut cream or full-fat coconut milk. Refrigerated coconut milk will not work. I recommend 365 Whole Foods, Native Forest, Savoy, or Thai Kitchens. Do not use Trader Joe's coconut milk or cream. It is oily, separates into a gritty texture, and will not whip to soft peaks.- Coconut Cream: If you can find it, I recommend using a can of coconut cream because it has more of the thick cream on top - the only part you'll use!
- Coconut milk: Use full-fat coconut milk. You will only use the thick cream on top, so grab two cans if you need more than ~1 cup of whipped coconut cream.
Did you make this recipe? Please leave a review and rating to let me and others know how you liked it!
Steps for Foolproof Coconut Whipped Cream
Plan ahead: Chill your can of coconut cream in the fridge for at least 24 hours.
Keeping the chilled can upright, spoon just the thick cream off the top ...
...into the bowl of a stand mixer fitted with the whisk attachment or into a mixing bowl with a hand mixer. Whip for Whip on medium speed for 1 minute, until it no longer has any chunks of hardened coconut cream.
Add powdered sugar and vanilla and...
...whip again for 1 minute, until soft peaks form.
Take care not to over mix or the heat from the mixer will melt the coconut cream.
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