A Spoon Scooping Out a Dollop of Coconut Whipped Cream from a Glass

Coconut Whipped Cream

  • Author: Julianne Dell
  • Prep Time: 24 hours
  • Cook Time: 0 minutes
  • Total Time: 24 hours
  • Yield: 6


This light, fluffy and decadent Coconut Whipped Cream is an easy, dairy-free dessert topping that you’ll want to put on everything! Made with just 3 ingredients, you’ll never settle for Cool Whip again.


  • 1 can (13oz/403ml) full fat coconut milk, chilled
  • 2 tablespoons powdered sugar (optional)
  • 1 teaspoon pure vanilla extract (optional)


  1. Place the can of coconut milk in the fridge to chill for at least 18-24 hours.
  2. Once ready, place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  3. Remove the lid from the can and separate the hardened coconut cream from the liquid coconut water. Discard the liquid or set it aside to use for another time.
  4. Beat the hardened cream in the chilled mixing bowl on medium-high speed until soft peaks form (about 1-2 minutes).
  5. Add the powdered sugar and vanilla extract, as desired, and continue beating until combined. Serve immediately.


This recipe makes about 1 1/2 cups of whipped cream.

  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: vegan whipped cream, coconut milk whipped cream, dairy free whipped cream