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    Home » recipes » dessert » How to Make Coconut Whip

    by Kathy Patalsky · updated: Mar 14, 2020 · published: Sep 23, 2011 · About 5 minutes to read this article. 2 Comments

    How to Make Coconut Whip

    Jump to Recipe
    coconut whip

    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!

    fluffy coconut whip

    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 tablespoon 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.
    Chilled can of coconut milk – the top layer of opaque “cream” – this is what you want to whip.

    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
    • Whippuccino
    • Perfect for dolloping on top of chocolate pudding
    • Chocolate Cream Pie with coconut whip on top
    coconut whip

    Coconut Whip

    This easy, vegan, dairy-free whipped cream is made using coconut milk. This coconut whip is fluffy and rich, perfect for adding to cream pies, pudding, drinks, ice cream and more!
    4.90 from 78 votes
    click the stars to rate
    Print Pin
    Prep: 1 d
    Cook: 20 mins
    Servings: 8 servings

    Ingredients

    • 1 can coconut whip, chilled in the fridge overnight – 13-14 oz. can
    • 2-3 tablespoon powdered sugar, organic

    Instructions

    • 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 ½ cup of white syrup-y looking translucent liquid. Leave this in the can.
      can of coconut cream
    • Add 2-3 tablespoon 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.
      coconut whip
    • 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.
      coconut whip

    Equipment

    • beater or stand mixer
    • medium bowl
    recipe author: Kathy Patalsky

    Video

    Notes

    The number one tip is to have your coconut milk fully chilled before starting this recipe. Shopping tip: You can also buy cans of just the “coconut cream” instead of coconut milk.

    nutrition estimate | per serving

    Serving: 1g | Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 6mg | Potassium: 105mg | Sugar: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg
    Dessert
    American
    coconut milk, vegan
    Did you make this?Snap a pic + tag me! @KathyPatalsky
    coconut whip
    coconut whip beaters
    coconut whip
    fluffy coconut whip

    How-to Make Whipped Coconut Milk Cream in 6 Steps:

    1. Buy a can of full fat coconut milk.
    2. Place it in the fridge, let it chill overnight.
    3. Open the can.
    4. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl.
    5. Add 2-3 tablespoon of powdered confectioners sugar to the coconut cream. Optional: add cinnamon, vanilla bean – any small amount of flavor you’d like.
    6. 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!
    vegan french toast
    Top french toast or pancakes with coconut whip!

    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!

    pin-it for later!

    Share the coconut whip love.. If you enjoyed this how-to, share it with your friends!

    More dessert

    • Vegan Banana Cream Pie! And a story..
    • Peanut Butter Chocolate Crispy Bars
    • Kathy’s Summer Peach Pie. How-to Video!
    • Pumpkin Cinnamon Bun Layer Cake. vegan.

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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