How to Make Coconut Whipped Cream

I recently tried the coconut whipped cream recipe and loved how simple and creamy it turned out. With just chilled coconut cream, powdered sugar (or a sweetener), and vanilla, it whips into soft, fluffy peaks — perfect for topping desserts or warming drinks

Why I’ll Love This Recipe

I love how quickly and easily I can make this whipped cream with just a few ingredients. It’s dairy-free and naturally vegan-friendly. I can make it ahead by chilling the can and bowl, and I get a light, luscious topping that’s subtly sweet and customizable depending on how much sugar or vanilla I choose to use Evolving Table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 15‑oz can coconut cream (or full‑fat coconut milk chilled, top layer only)

• powdered sugar (or stevia powder), to taste

• clear vanilla extract (optional)

directions

I make it this way:

1. I chill the can of coconut cream (or full-fat coconut milk) in the fridge for at least 4 hours or overnight so the cream separates and firms up

2. I place my mixing bowl (and whisk/beater attachment) in the fridge or freezer for about 10–30 minutes to keep everything cold

3. I open the chilled can without shaking it, scoop only the firm coconut cream into the bowl, leaving the liquid behind

4. I whip the cream on medium speed with a hand or stand mixer for about 2 minutes until it starts to lighten and thicken

5. I add powdered sugar and vanilla extract, then continue whipping for another 1–2 minutes until soft peaks form

6. I use it immediately or store it in an airtight container in the fridge—kept well, it lasts up to 2 weeks

Servings and timing

Servings: about 16 tablespoons (approximately 1 cup), which is around 8 servings of 2 Tbsp each

Prep time: about 5 minutes, plus chilling time for the can and bowl (4 hours to overnight)

Variations

I’ve tried these tweaks:

• Using full-fat coconut milk instead of coconut cream—just refrigerate the can upright, scoop off the settled cream on top while discarding the liquid, and proceed. It yields less whipped cream than from a can labeled coconut cream

• Adjusting sweetness: I usually use 2–4 Tbsp powdered sugar or a few stevia packets, depending on taste and dietary preferences

• Flavor variations: I sometimes whisk in a pinch of cocoa powder for chocolate coconut whipped cream or a dash of cinnamon or orange zest for seasonal flair.

storage/reheating

I keep my whipped coconut cream in an airtight container in the fridge, and it stays fresh for up to 1–2 weeks as long as it’s kept chilled. If it thins slightly before use, I rewhip it briefly to restore fluffiness.

FAQs

What type of coconut is best to use?

I prefer canned coconut cream, but if I only have full-fat coconut milk, that works too. The key is chilling it so the fatty solids separate and firm up—then I scoop that portion only for whipping

How long should I chill the can before using?

Chilling for at least 4 hours, ideally overnight, gives the firmest separation and best whipping results. Some people chill it for up to 48 hours, especially if their fridge is warmer

What if my cream doesn’t whip or is grainy?

If it’s not firm enough to whip, it likely wasn’t chilled long enough. Avoid using the freezer to speed the process, as that can cause a grainy texture. Use a well-chilled can and bowl and don’t whisk for too long to keep it smooth

Can I whip the coconut cream by hand?

Yes—whisking by hand is possible but more labor-intensive. I usually use an electric mixer (hand or stand) for about 2–3 minutes until soft peaks form

Does coconut whipped cream hold up at room temperature?

It’s best kept chilled. Rooms above cool temperatures (especially for longer than 1–2 hours) may cause the whipped cream to soften or melt. I usually refrigerate it quickly after use to maintain stability

Conclusion

I find this coconut whipped cream so delightful—it’s easy to make, naturally vegan, and versatile. Whether I dollop it on pies, hot cocoa, fruit, or waffles, the process is simple and the results reliably creamy. With chilled coconut cream, a touch of powdered sugar, and a beat or two, I have a dreamy, dairy-free whipped topping anytime.

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