Coconut whipped cream is the perfect dairy free and vegan topping for your favorite desserts! It’s a decadent, allergy friendly recipe that’s easy to make. Use this creamy topping for cakes, cupcakes, fruit, and more.
Is there anything a can of coconut milk can’t do?
It can make a flavorful curry sauce or a decadent dairy free ice cream. It adds flavor and richness to milk-free recipes, so much so that you won’t even miss the dairy!
One of the easiest ways to use full fat coconut milk is by making it into delicious coconut whipped cream. This dairy free and vegan treat is perfect for topping chocolate pudding, ice cream sundaes, and chocolate cake.
If you’re new to a dairy free diet, and are missing out on having whipped cream, this is a great recipe for you to try.
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Ingredient Notes
Some brands of coconut milk work better than others. I have tried this with Taste of Thai, Thai Kitchen, and Native Forest brands. Experiment and find one that works for you!
Top Tip
Plan ahead! Put the can of coconut milk in the refrigerator for at least eight hours or overnight. That will make it easy to separate the cream from the excess liquid in the can.
Once the coconut milk is chilled, just scoop out the cream, and add it to a bowl with a little powdered sugar, and whip it until soft peaks form.
Special Equipment
It’s not really possible to whip coconut cream by hand. It’s important to use an electric mixer to get a lot of air in there. That’s what makes this topping light and fluffy – all the air that’s been incorporated through mixing.
Step by Step Instructions
- Chill a can of full fat coconut milk in the refrigerator overnight. Open the can, and carefully scoop out the cream, leaving behind any liquid.
- Add the vanilla extract and powdered sugar to the bowl.
- Beat on medium high speed until soft peaks form. Serve with fruit or cake or cupcakes.
FAQs
No, coconut is not a tree nut. Coconut is botanically a fruit – specifically a type of fruit called a drupe. The FDA labels coconut as a tree nut, which causes some confusion. You can have a coconut allergy, but it isn’t the same as a tree nut allergy. You can read more about coconut and food allergies here.
If you have concerns about eating coconut, you should talk to your allergist.
It does taste like coconut. It’s not sweet, but it is decadent tasting. I like to add some powdered sugar to sweeten it, but you can leave it out if you wish, or use less or more according to your tastes.
If you had trouble getting the coconut milk to whip up, it could be because it wasn’t chilled. Make sure to chill in the refrigerator for at least 8 hours.
You also need to drain off the coconut water. Too much liquid will result in a failure to whip up nice and thick.
Serving Suggestions
Use this topping on:
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Recipe
Coconut Whipped Cream (Dairy Free, Vegan).
Ingredients
- 15 ounces full fat coconut milk
- 3 Tablespoons powdered sugar Use more or less to taste.
- 1 teaspoon vanilla extract
Instructions
- Place the can or container of full fat coconut milk in the refrigerator for at least 8 hours or overnight.
- Once it’s chilled, carefully open the can and scoop out the coconut cream. Discard any coconut water or liquid. Place it in a mixing bowl along with the powdered sugar and vanilla extract.
- Beat on medium high speed until soft peaks form. Taste and adjust the amount of sugar if needed.
- Enjoy immediately or store in the refrigerator. It will firm up in the refrigerator, but it will keep for about 5 days.
melanie
I would really love to make this, does anyone know of a brand of Coconut milk that is allergy safe? I need one that is made in a plant free of both peanuts and tree nuts and i’m having no luck finding it.
Thanks in advance :)
Lisya
I use this cream for my favorite cake. This is very easy to make, and does not require a long time.
Kelly Roenicke
Yes, we love how easy it is!
Maria
I just made this exact recipe to frost my one year old’s smash cake (your cake recipe too). I tried the icing, but just a bit thick for baby. Love coconut whipped cream. To make it super easy to get hardened cream out of the can, I carefully turn can upside down and open the bottom and pour out liquid first!
Kelly Roenicke
That’s a great tip! What a good idea to use it for frosting!