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+ servings
a jar and a spoon filled with vegan coconut whipped cream.
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4.34 from 6 votes

Dairy Free Whipped Cream {Coconut Whipped Cream}

Dairy Free Whipped Cream is the answer for all your desserts. This coconut whipped cream is insanely easy to make and vegan!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Condiment, Dessert
Cuisine: American
Servings: 8 servings
Calories: 83kcal

Ingredients

Instructions

  • Place coconut milk can in fridge for at least 6 hours (overnight preferred)
  • 10 minutes before making, place bowl in freezer to chill.  Not necessary, but chilling beaters would also be beneficial. 
  • Carefully remove can from the fridge, making sure you do not tilt or shake the can. Open the lid. 
  • Gently scoop out the solid coconut cream from the top of the can. Save the coconut water at the bottom for another use.* 
  • Add the sweetener of your choice and the vanilla to the bowl.  
  • Beat until stiffened. About 5 minutes. 
  • Serve or store in fridge for up to 1 week. 

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
*The vanilla and sugar definitely make it taste like more traditional whipped cream, but they are completely optional. You can use a different sweetener like maple syrup or honey if you don't want to use sugar.
*If you are paleo, replace vanilla by scraping out ⅔ of 1 vanilla bean.
*It's really important that your coconut milk can says full fat. If if doesn't, it won't separate when chilled in fridge.
*If you open a can and it's not separated, unfortunately you have a dud can. For this reason, I also put two cans in the fridge.

Nutrition

Serving: 2tablespoon | Calories: 83kcal | Carbohydrates: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 15mg | Potassium: 105mg | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 1.6mg