Coconut Whipped Cream

  • Prep Time : 7m
  • Ready In : 7m

My friend Mary in Chicago made this to put on top of waffles one morning while visiting, and I was blown away.  It was so tasty and easy and fluffy, that I had to ask her how to make it.  While not her original creation, this was her version.  I’m not surprised by her results, considering Mary and her husband are responsible for Chicago Vegan Foods, which creates such amazing products as Dandies, marshmallows free of gelatin and other animal ingredients.  Definitely worth checking out.

The other great thing about this recipe, besides being dairy-free and soy-free, is that it can also be sugar-free. It can also be kept in the fridge for a couple of days if need be, to top your holiday treats!


  • 1 Can of Full Fat Coconut Milk (NOT the Light, Low Fat Milk. I use the Native Forest Original for best results)
  • 1 Teaspoon of Vanilla (or other flavoring)
  • Sugar to Taste (optional - I used 2 teaspoons)


Step 1

The key is to leave the can of coconut milk in your fridge overnight, preferably for 24 hours. It needs to be cold enough for the cream to separate from the water

Step 2

Carefully open the can of coconut milk, and slowly dump out the water. You can use this water in smoothies, cooking, or as a beverage if you like.

Step 3

What should be left in the can is the goopy cream. Pour this into a bowl and whip on high with a hand mixer for 5-7 minutes or until it becomes fluffy.

Step 4

Add the vanilla (and sugar, if you choose) and mix in.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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Comments (9)

  1. posted by Stefan on December 15, 2012

    Could you make this with canned coconut cream? (You see it next to the coconut milk at Asian groceries.) Either way, this looks awesome.

    • posted by Annie on January 6, 2013

      Coconut cream is the same thing used in this recipe. They’ve simply removed most of the coconut water so it’s just the cream. Hope that helps 🙂

  2. posted by Jake on December 17, 2012

    I’ve never tried it with coconut cream, but let me know how it turns out 🙂

  3. posted by presa1200 on March 27, 2013

    hi there, isn’t it coconut milk/cream contains high amount of saturated fat and calories than dairy products?

    • posted by Jake on March 27, 2013

      The saturated fats are on the high-side and comparable with dairy products. Obviously we aren’t encouraging you to eat this as a meal, rather a nice small topping to fruit or a crisp. I am a firm believer in eating in moderation and treating yourself now and again. This falls in line with that way of thinking.

      For me, the main difference between the coconut whip cream and the dairy versions, is that the coconut whip cream is void of the systematic cruelty that is inherent in the dairy industry.

    • posted by kmbjbb on May 3, 2013

      As with any diet – you should treat yourself with something special once in a while. I see this as a special treat where the higher fat will not hurt, as long as you are careful at other times.

  4. posted by Lauren Z. on May 19, 2013

    This was great. My only issue was that the cream was at the top of the can. Next time, I’ll open it from the bottom to make it easier to let the water out without losing as much cream. However, otherwise, it was amazingly easy to make and had a wonderful taste. I’m pairing it with some stone fruit and it was delicious (very little sugar added to let the fruit stand out). Thank you!

  5. posted by RuthN on October 23, 2013

    My mum has a dairy intolerance, so puddings are difficult.:-(
    Has anyone tried making custard with coconut milk?
    She wants a trifle for Christmas!!!

  6. posted by dee on December 5, 2013

    I’ve don’t this lots of times, I just scooped out the cream first its on top and easily comes out, the milky water part is underneath. Its delicious also!


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