Go Back

Coconut Whipped Cream

A fluffy, dairy-free whipped cream alternative made from chilled coconut milk, perfect for topping desserts or enjoying on its own.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 8 hours 10 minutes
Servings: 2 cups
Course: Dessert, Topping
Cuisine: Tropical, Vegan
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chilled coconut milk Opt for full-fat coconut milk for the best texture; refrigerate overnight.
  • 1-2 tablespoons powdered sugar Optional; adjust to taste.
  • 1 teaspoon vanilla extract Optional; use pure vanilla extract for best flavor.

Method
 

Preparation
  1. Refrigerate the can of coconut milk overnight to solidify the cream.
  2. Open the can and carefully scoop out the solidified coconut cream into a mixing bowl, leaving the liquid behind.
  3. Whip the coconut cream using a hand mixer or stand mixer at medium speed until fluffy, about 2-3 minutes.
  4. If desired, gradually add powdered sugar and vanilla extract while mixing until combined.
  5. Serve immediately, or store in the refrigerator for up to one week and whip again before serving.

Notes

Store in an airtight container in the fridge. Can be made a day in advance; whisk gently before serving. Experiment with flavors like cocoa powder or extracts for customization.