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Want to have your cake and eat it too…with dairy-free whipped cream? It’s a delicious plant-based alternative. Here’s how to make coconut whipped cream.

dairy free whipped cream

Looking for a dairy-free whipped cream alternative? We’ve been making this coconut whipped cream for years and only recently decided, why don’t we share the recipe with you! It’s easy to make and requires only a few ingredients to whip up. Best of all, it’s so, so good: dollop it on all your desserts all season long! (Don’t worry, we’ve got some suggestions for you.) Ready to get cooking? Here’s our favorite coconut whipped cream recipe: and it’s naturally sweetened, too.

How to make coconut whipped cream

How to make coconut whipped cream

OK! Let’s talk about whipped cream for a moment. Alex, Larson and I eat a lot of plant based recipes at our house. We also eat dairy, and a little seafood, and sometimes a little meat. So, our go to recipe for whipped cream is this Homemade Whipped Cream recipe. And if we’re wanting a healthy spin, well then we go for our Yogurt Whipped Cream recipe, also very delicious but using half Greek yogurt. But when we’re feeling like we want to be fully plant based, and when we’re serving people who are, we use this coconut whipped cream! It’s light and fluffy, lightly sweet, and feels just like the “standard” whipped cream.

How does dairy-free whipped cream taste? Well, it does have a coconut-y vibe (so if you’re not a coconut person, steer clear). But we think it adds just the right complexity in flavor! I barely notice the coconut flavor, but maybe it’s because I’m used to it. Here’s how to make coconut whipped cream: it requires a tiny bit of forethought, but other than that it’s a breeze!

How to make dairy-free whipped cream

  1. Refrigerate a can of regular coconut milk overnight. This allows the coconut cream to separate from the liquid.
  2. Open the can and remove the coconut cream from the top. Place it in the bowl of a stand mixer (or use a bowl and an electric mixer).
  3. Add maple or agave syrup and vanilla.
  4. Beat on high until fluffy and whipped.

As you can see, really the only “hard” part is to remember to refrigerate the coconut milk. Alex and I actually store a few cans of coconut milk in the refrigerator: that way we’re ready at a moment’s notice. You never know when a guest might drop by for dessert!

Now, can you make coconut cream whipped cream with store bought coconut cream instead of milk? You actually can, but since the amount of coconut liquid to solid is different from coconut milk, you’d have to play the quantities by ear. Feel free to play around with the recipe below: at your own risk!

Coconut whipped cream

How to serve coconut whipped cream

Now that you’ve made this dairy-free whipped cream, how to serve it? Of course it’s not hard to think of fantastic desserts to top with whipped cream! However, here are a few of our favorites for inspiration:

Also try: our 25 Top Gluten Free Dairy Free Recipes!

Dairy free whipped cream

Looking for a stand mixer?

Are you looking for a great stand mixer to make whipped cream, breads, and so forth? We love our Copper KitchenAid Stand Mixer. And as a side bonus, it looks beautiful in the kitchen!

Get it: Copper KitchenAid Stand Mixer

What else can you make with a stand mixer? Here are a few of our favorite stand mixer recipes:

This dairy-free whipped cream recipe is…

Vegetarian, gluten-free, vegan, plant-based, dairy-free, naturally sweet, and refined sugar free.

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Vegan coconut whipped cream

Dairy-Free Whipped Cream

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1 from 1 review

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 to 8 servings 1x
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Want to have your cake and eat it too…with dairy free whipped cream? It’s a delicious plant based alternative. Here’s how to make coconut whipped cream.


  • 15-ounce can full fat coconut milk (refrigerated overnight)
  • 1 tablespoon maple syrup or agave syrup
  • ½ teaspoon vanilla extract*


  1. Refrigerate the coconut milk overnight (we just store a few cans in the refrigerator).
  2. When you’re ready to make it, open the coconut milk and remove the hardened coconut cream on top. It will be in the top half of the can; take care because the liquid will all have separated and be on the bottom half of the can.
  3. Place only the hardened coconut cream into the bowl of a stand mixer (or a bowl to use with an electric mixer); discard the coconut liquid or use it for another recipe. Add the maple syrup and vanilla extract.
  4. Attach the whisk attachment to your mixer and mix on high for 1 to 2 minutes until light and fluffy, scraping down the bowl and mixing again as needed.


*Want to try it with a boozy twist? Head to our Infused Alcoholic Whipped Cream for how to infuse whipped cream with bourbon, rum or Kahlua.

  • Category: Dessert
  • Method: Whipped
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Amy says:

    Sorry to say this recipe didn’t work for me. I used full-fat coconut milk, chilled it overnight in the refrigerator, used only the hardened fat at the top, whipped it with the syrup and vanilla for two minutes in my stand mixer (actually whipped it for a few more minutes when the first two didn’t do the trick). Very disappointed!

    1. Alex Overhiser says:

      I’m so sorry it didn’t work out!