This simple and delicious Dairy-Free Whipped Cream is the perfect topping for all your dessert needs. It's fluffy and creamy, and only requires two simple ingredients!
This easy vegan whipped cream recipe is made with chilled coconut milk and powdered sugar. That's it!
If you've made vegan coconut whip in the past and it ended in disaster, you are not alone. Sometimes it can be a little tricky. I included my top tips down below in order for you to make a perfect foolproof dairy-free whip!
This recipe is incredibly fluffy, quick & easy, dairy-free, and naturally gluten-free.
Full-Fat Canned Coconut Milk: Not all canned coconut brands will work, more on that soon. But make sure you prep ahead of time by placing the cans in the fridge for at least 12 hours.
Powdered Sugar: Powdered sugar adds sweetness but also helps stabilize it. You can use less or more than instructed in the recipe card.
Vanilla Extract: Completely optional but delicious!
Coconut Milk Brands for Whipping
I recommend buying multiple cans and maybe even trying two different brands, just in case.
Sometimes coconut milk cans can be duds and you end up with a grainy mess. Some brands are too watery and will never whip.
I do have some troubleshooting tips below but even then, the most important step is picking a quality can of coconut milk.
My top choice is Native Forest. This brand has never let me down when it comes to whipping. I recommend adding a splash of the liquid from the can for this one. It really helps make it even more light and creamy.
A few other coconut milk brands I've had good luck with are Thai Kitchen, 365 Whole Foods Brand, and Aroy-D.
Making this vegan heavy whipping cream recipe cannot be done by hand, you must use some sort of electric mixer.
Stand Mixer: I use a Kitchen Aid Stand Mixer and absolutely love it.
Hand Mixer: You could also use a Hand Mixer.
How to Make This Recipe
Chill both cans of coconut milk overnight. Be sure not to shake the can of coconut milk. See a list of approved brands above- not all cans of coconut milk are the same.
Next day, chill a large mixing bowl for about 8 to 10 minutes.
Remove the can of full-fat coconut milk from the fridge without tipping or shaking it and remove the lid. Scrape out the top layer of thickened cream. Reserve the liquid- we might use it a little bit later.
Add the coconut cream, powdered sugar, and vanilla extract into the chilled mixing bowl.
Add the whisk attachment to your mixer and whip on medium until you achieve a whipped cream consistency- about 1 minute.
If needed, add a very small amount of the reserved liquid from the coconut milk can. This will help create a light and creamy whip with a nice consistency. Avoid over-whipping or your coconut whip will begin to separate.
Enjoy your non-dairy whipped cream immediately or store it in the fridge for up to a week.
Make Ahead Instructions
Coconut whipped cream can absolutely be made ahead. Follow the instructions below and scoop into an airtight container. It will harden slightly as it sets but can be gently stirred to soften or served as is.
Tips & Tricks
Pick a quality can of coconut milk. Unfortunately, sometimes cans of coconut milk just don't whip no matter what you try! I have found success with the brands listed above and that's about it. For example, Trader Joe's coconut milk works well in curry, sauces, and soups but doesn't work for coconut whipped cream. It turns gritty and separates almost immediately.
Chill for at least 12 hours. 24 hours is preferred if you have the time. Coconut milk needs time to solidify and separate the cream from the water. If it's not in the fridge long enough, it will be too soft to whip.
Chill the bowl of a stand mixer for about 10 minutes before whipping.
If your coconut whipped cream is too stiff when whipping, add some of the reserved coconut water from the can to help it whip smoother and create more air.
Chill to firm it up! Coconut whipped cream keeps really well in the fridge and it firms up. So if it's a little too loose or if you have leftovers, pop it in the fridge!
If your whipped cream didn't whip and turned gritty or separated, you will have to start over. It's unfortunate but as I mentioned above a few times, the brand of coconut milk you use is very very very important.
If your coconut milk didn’t harden in the fridge overnight, the can was probably lacking fat content. In that case, you could attempt to salvage it with a bit of tapioca starch. Start with 1 tablespoon during the whipping process and add as needed. I wouldn't exceed 3 tablespoons.
If you're using liquid sweetener, this definitely can alter the texture and make a loose coconut whip. Powdered sugar is preferred. But if you use maple syrup, add a little bit at a time.
If your vegan whipped cream is too thick, add a splash of the reserved liquid from the can. This can help smooth it out and adds air which makes a fluffier whip.
If it's lumpy, keep beating it for a little bit longer with the whisk attachment on your mixer. But be careful not to overwhip the mixture because this can cause separation.
You can serve this dairy-free topping on whatever your heart desires and it tastes just as delicious as traditional whipped cream. No one will be complaining when you serve them a slice of pie with a dollop of this whipped coconut cream.
Serve this tasty coconut whipped cream with your Thanksgiving & Christmas desserts or for a snack with some fresh strawberries. The serving options are endless but always, always delicious!
Here are a few of my personal favorites:
Drinks: This whip would be wonderful on top of a Pumpkin Carmel Latte, Matcha Latte, or Oat Milk Hot Chocolate.
Dessert: This tasty vegan whipped cream is amazing on top of a Vegan Pumpkin Pie, Chai Cheesecake, or Chocolate Chip Cookie Pie.
Breakfast: Try it out on top of a bowl of fresh berries, overnight oats, fluffy buttermilk pancakes, or waffles.
I love prepping ahead a container of whipped cream to have on hand for topping off a wide variety of different drinks and dessert recipes.
Save yourself some time during the Holidays by whipping up a double batch!
Storage: Store in an airtight container for up to 1 week. It will slightly harden as it sets but can be gently stirred to soften or served straight from the container.
Frequently Asked Questions
Yes! So Delicious, 365 Whole Foods Brand, and Soyatoo have vegan-friendly whipped cream.
Read my troubleshooting and tips & tricks section to find the reason why your coconut milk is not whipping. It might come down to the brand of coconut milk.
Once your coconut milk has been refrigerated for 12 hours, it shouldn't take long to complete. Overwhipping can cause separation so you really only want to whip it for about 1 to 2 minutes.
No, that will not work. It has to be canned coconut milk.
I prefer Native Forest and Thai Kitchen brand.
Try it with these recipes!
2-Ingredient Dairy-Free Whipped Cream
- 2 14oz Cans of Full-Fat Coconut Milk refriderated overnight
- ¾ cup Powdered Sugar
- 1 teaspoon Vanilla Extract optional
- Chill both cans of coconut milk overnight. Be sure not to shake the can of coconut milk. See a list of approved brands above- not all cans of coconut milk are the same.
- Next day, chill a large mixing bowl for about 8 to 10 minutes.
- Remove the coconut milk from the fridge without tipping or shaking it and remove the lid. Scrape out the top layer of thickened cream. Reserve the liquid- we might use a little bit.
- If your coconut milk didn’t harden, unfortunately, you got a dud. You can try to salvage it with tapioca flour during the whipping process. Add about 1 tablespoon at a time. Unfortunately, sometimes this works, and sometimes it doesn't. See above for more troubleshooting tips and tricks!
- Add the coconut cream, powdered sugar, and vanilla extract into the chilled mixing bowl.
- Add the whisk attachment to your mixer and whip on medium until creamy and smooth- about 1 minute. If needed, add a very small amount of the reserved liquid from the coconut milk can. This will help create a light and creamy whip (just don't add too much!) Avoid over-whipping or your coconut whip will begin to separate.
- Enjoy immediately or store in the fridge for up to a week.
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