Vegan Whipped Cream

5 from 20 votes

You can't get much simpler or more luxurious than this recipe for how to make vegan whipped cream from canned coconut milk. This coconut whipped cream is a delicious dairy-free, paleo, whole30, vegan alternative to dairy whipping cream and the perfect addition to your dairy-free desserts!

Prep Time7

Total Time7

Course: Dessert

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Jake

Equipment

Ingredients

1 can full-fat coconut milk 13.5 ounce
2 teaspoon of Vanilla
Sugar, to taste (~3 to 4 tablespoons)

Instructions

Refrigerate the can of coconut milk overnight.
Carefully open the can of coconut milk, and slowly dump out the water.
What should be left in the can is the cream. Pour this into a bowl and whip on high with a hand mixer for 5-7 minutes or until it becomes fluffy. Mix in the vanilla and sugar.

Notes

Avoid additives like stabilizers: I’ve had mixed results when using cans that contain guar gum. (My best advice is to chill any with guar gum for at least two days, instead of one, as that can help). However, in general, I find it best to use coconut milk free from stabilizers and additives.
Chill the bowl: Keeping everything chilled when attempting to make coconut milk whipped cream is key. It can help to chill the bowl for 30-40 minutes in the fridge before whipping.
The flavor: If you aren’t a fan of coconut, I’m afraid to say that this does have a subtle coconut flavor. Although the vanilla and sugar help to balance it somewhat, it’s definitely still there.
To add any extra flavors: Add them at the same time as the sugar and vanilla. You can use other extracts (mint, orange, coffee, etc.) and spices (like cinnamon, pumpkin pie spice, etc.) to flavor this whipped coconut cream.
Don’t rush the chill stage: You may be tempted to place the can in the freezer for a shorter time rather than the fridge overnight. However, this won’t work the same (believe me, I've tried).
It won’t always work: Unfortunately, after many years of making coconut whipped cream, I found sometimes it just doesn’t want to play ball. So if you’ve tried all the tips and tricks and it’s still not working, don’t worry, it likely isn’t you doing something wrong. You can use that can to add to other recipes that don’t require whipping and try again with a new brand/can (we always recommend keeping a few in the fridge, just in case). Unfortunately, this process isn’t known for its consistency.

Nutrition