This recipe for coconut whip is one of my most popular recipes for good reason! It is super easy and versatile – and totally decadent and delicious. You can dollop it on fresh berries, pie, ice cream, chocolate pudding and more.
This dairy-free whipped cream can be used on a variety of dessert and beverage recipes and is the perfect dairy-free substitution for regular whipped cream. Learn how to make this recipe once, and you will be able to make it again and again in a flash!
Coconut Whip 101.
You’re only two ingredients away from homemade vegan whip. Some tips:
- Chilled. Make sure your can of coconut milk (or cream) is fully chilled before cracking it open. Your cream needs to be hardened and buttery in order to whip together.
- Sugar. Start with 2-3 Tbsp of powdered sugar, but if you need/want a bit more, you can add more for texture and sweetness.
- The Bowl. The bowl you use is super important! You do not want your bowl to be too large because whipping in air for fluffiness will be more challenging. Use a small to medium sized bowl – one preferably with high sides for less messiness.
- Mixer. Same as above, a stand mixer with a giant bowl may NOT be your best choice for whipping. If you do use a stand mixer or a large bowl, I would suggest doubling this recipe.
- Make ahead? This recipe is best made and served same day, but you can make it up to a day ahead of time if necessary. Just cover it well and store in the fridge.
- Flavor it. One of my favorite ways to flavor this whip is to add real vanilla bean powder to it. You can also play with cinnamon or ginger.
Some Recipes Using Coconut Whip:
- Strawberries and coconut whipped cream
- Banana French Toast with whip
- Banana Cream Pudding Parfaits
- Strawberry Pie with whip on top
- Perfect for dolloping on top of chocolate pudding
- Chocolate Cream Pie with coconut whip on top
- 1 can coconut whip, chilled in the fridge overnight – 13-14 oz. can
- 2-3 Tbsp powdered sugar, organic
- Open the can. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can.
- Add 2-3 Tbsp of powdered confectioners sugar to the white stuff, aka coconut cream.
- Grab a hand beater – or use your stand mixer. Note: If I use a stand mixer, I will always double this recipe because the large bowl doesn't whip as well with a small quantity. A hand beater and medium bowl actually works best when making one batch of whip.
- Whip the coconut cream. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible. If for any reason your whip seems too stiff or dry, you can add a few teaspoons of the leftover coconut liquid or non-dairy milk. If your whip seems too soft or watery, you can add another tablespoon of sugar OR stick your mixture back in the fridge – it may need to firm up again.
- Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon – I guarantee you'll be licking those beaters. If you have leftovers, you can store in the fridge, covered for up to one day.
- beater or stand mixer
- medium bowl
nutrition estimate | per serving
How-to Make Whipped Coconut Milk Cream in 6 Steps:
- Buy a can of full fat coconut milk.
- Place it in the fridge, let it chill overnight.
- Open the can.
- Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl.
- Add 2-3 Tbsp of powdered confectioners sugar to the coconut cream. Optional: add cinnamon, vanilla bean – any small amount of flavor you’d like.
- Grab a hand beater and medium bowl. Whip the coconut milk. Start on low and move to a higher speed, move the beater in an up and down motion to infuse as much air as possible. Serve!
Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!
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