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.
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
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. Either way, we think you’ll love it. (Let us know in the comments.) Now, 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
- Refrigerate a can of regular coconut milk overnight. This allows the coconut cream to separate from the liquid.
- 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).
- Add maple or agave syrup and vanilla.
- 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!
Related: All of Our Dairy-Free Recipes!
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:
- Berries and Whipped Cream: Our favorite way to eat whipped cream is so simple: just pair berries and whipped cream for the easiest dessert on the planet! Add in some mint or chopped nuts for a little crunch.
- Simple Raspberries and Cream: Same idea.
- Poached Pears with Pecan Granola: For a fall-ish take, try poached pears with coconut whipped cream: the base recipe is vegan too!
- Strawberry Vanilla Shortcakes: We often make our strawberry shortcakes recipe with coconut whipped cream for a lighter take!
- Easy Bananas Foster: One of our favorite easy desserts is this bananas foster recipe! The base recipe has a vegan variation.
- Granola Apple Crisp, Blueberry Crisp, or Strawberry Rhubarb Crisp: You get the idea. All of these also have vegan variations and are perfect with a whipped topping!
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:
- Easy Pizza Dough
- Homemade Whipped Cream (with dairy)
- Yogurt Whipped Cream
- Garlic Herb Foccacia Bread
- Artisan Dutch Oven Bread
This dairy-free whipped cream recipe is…
Vegetarian, gluten-free, vegan, plant-based, dairy-free, naturally sweet, and refined sugar free.Print
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
- 1/2 teaspoon vanilla extract
- Refrigerate the coconut milk overnight (we just store a few cans in the refrigerator).
- 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.
- 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.
- 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.
- Category: Dessert
- Method: Whipped
- Cuisine: American
Keywords: Coconut whipped cream, Dairy free whipped cream, Coconut cream whipped cream, How to make coconut whipped cream
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.