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How to Make Coconut Whipped Cream

Coconut whipped cream is a delicious dairy-free and vegan alternative to heavy cream. It’s light, fluffy, and can be whipped up in 5 minutes. Just mix together coconut milk, your sweetener of choice, and vanilla extract. Watch how easy it is to make on the step-by-step video below!

Coconut whipped cream dolloped on a plate of strawberries.

Are you ready for one of the tastiest whipped toppings? Coconut whipped cream is the perfect garnish for all your dessert recipes, whether it’s chocolate chia pudding, chocolate mug cake or molten chocolate cake. It’s also great to dollop on on my cashew date shake. And you can dip strawberries right into it!

Whether you’re dairy-free or not, you’re going to love this fluffy cream. I’ve been making it for years (side note: it was the first ever video on my YouTube channel!) and I’ve learned there are some nuances to it. So make sure to read through all my tips and watch the video below.

What Is Coconut Whipped Cream?

Coconut whipped cream is a dairy-free version of whipped cream. It’s made from the hard coconut cream that separates from the water in a can of full-fat coconut milk. When it’s blended with a hand mixer, it fluffs up to form soft peaks, just like regular whipped cream. Yet it’s also vegan and paleo friendly (depending on which sweetener you use).

An open can of coconut milk, with hardened coconut cream at the top.

Hardened coconut cream scooped from the can into a bowl.

How To Make Coconut Whipped Cream 

With just 3 ingredients and a hand mixer, making coconut whipped cream couldn’t be any easier. Here’s how to do it, with a few additional notes. 

  1. Chill the coconut milk: Place your can of coconut milk in the refrigerator for 1-2 days before making this whipped cream. You want the cream to harden and separate from the coconut water.
  2. Chill your mixing bowl: Heat is the arch nemesis of coconut whipped cream. This isn’t always a requirement (if it’s winter and your home is cool). But if it’s a hot day, it always helps to chill your mixing bowl for 30 minutes.
  3. Scoop out the coconut cream: Open your can of coconut milk and scoop out the hardened coconut cream with a spoon into your bowl. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
  4. Blend with a hand mixer: Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener of choice and vanilla extract and mix for an additional minute.
  5. Use or chill: Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

Blended coconut whipped cream in a bowl.

Coconut whipped cream dolloped on a plate of strawberries.

Tips for the Best Coconut Whipped Cream

Here’s a few tips to help you make perfect coconut whipped cream:

  • You MUST buy canned full-fat coconut milk. This won’t work with light or low-fat options. It also won’t work with cartons of coconut milk you buy in the refrigerator section of the market.
  • Chilling your can in the fridge for 1-2 days is the minimum. Longer is always better, just to make sure the milk separates and cream hardens.
  • Some brands are more successful than others when it comes to texture. Brands I consistently have success with include Native Forest (both the classic and simple versions), 365  and Arroy-D.
  • Don’t add your sweetener until you’ve figured out the consistency your cream. If your cream is really soft, adding a liquid sweetener might thin it down even more (it won’t thicken with beating). In this case, you might want to use powdered sugar. But if your texture is thick and waxy, honey or maple syrup can help to make it smoother.
  • If your coconut cream is too thick and stiff (after adding your sweetener), you can always thin it down with a little of the reserved coconut water. This will help to make it smooth and creamy. Just add a little bit at a time while blending.
  • To ensure your coconut cream is foolproof, make it the day ahead! You can refrigerate it in a sealed container, then just stir before serving.

A bowl of coconut whipped cream next to a plate of strawberries.

Watch Me Make This Coconut Whipped Cream Recipe

If you follow all of the steps and tips above, you should be good to go with this recipe. But it always helps to watch a quick video tutorial. Give this video a watch!

More Sweet Sauces For Desserts

Coconut whipped cream dolloped on a plate of strawberries.
5 from 3 votes

How to Make Coconut Whipped Cream (Easy & Fluffy!)

Prep Time: 5 mins
Total Time: 5 mins
Servings: 4 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
Coconut whipped cream is a delicious dairy-free, vegan and paleo-friendly whipped cream. It's fluffy and smooth and perfect to dollop on all your dessert recipes. Watch my step-by-step video above!


  • 13.5 oz full-fat coconut milk, chilled for 1-2 days
  • 1 tbsp honey, maple syrup or powdered sugar, add more as desired
  • 1 tsp vanilla extract


  • Place your can of coconut milk in the refrigerator for 1-2 days.
  • Chill your mixing bowl for 15 minutes in the fridge.
  • Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
  • Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it's too firm or too soft, see my notes above.
  • Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.


Calories: 207kcal, Carbohydrates: 7g, Protein: 2g, Fat: 20g, Saturated Fat: 18g, Sodium: 13mg, Potassium: 210mg, Sugar: 4g, Vitamin C: 1mg, Calcium: 17mg, Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: Coconut Whipped Cream, Dairy Free Whipped Cream, how to make coconut whipped cream, Vegan Whipped Cream
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Recipe originally posted July 2016, but updated to include new photos and information.

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35 comments on “How to Make Coconut Whipped Cream”

  1. Looks easy and now see where I failed trying to make it in the past. Didn’t chill the coconut milk for long enough. Thanks Lisa. Love your videos! Greetings from Croatia.

    • Hi Vlatka – Ah yes! Chilling the coconut milk prior to opening it is the key! I’m glad you enjoyed this recipe and my videos as well 😊

  2. When I try to make whipped coconut cream, the cream in the can always gets hard like a stone in the fridge….should I let it get to room temperature after separazing it from the coconut water?

    • Hi Conny – You want to be using the more frozen part of the coconut milk for this recipe :) That way you will be getting a thicker consistency.

  3. I’m excited to try this.
    Thank you, Lisa.

  4. Omg…so yummy 🤤. I’ve attempted coconut whipped cream in the past and failed. Following your video, it turned out perfectly. Couldn’t stop licking the bowl and mixer!

    • Oh yay! So happy you loved the recipe and it turned out perfectly for you Abbe! Keep your eyes peeled for another recipe using this coconut whipped cream next week. ;)

  5. Marry me? Oh! No, I’m talking to the coconut whip…

  6. Can you use coconut cream instead of full fat coconut milk?

    • Hi Terrie – Unfortunately, no. Coconut cream has too much liquid to solidify into whipped cream while the top cream in full-fat coconut milk is thick enough for the whipped cream consistency.

  7. Excellent recipe! I used it to ice a double layer chocolate cake and then covered it with toasted unsweetened coconut flakes. It was to die for!!

  8. If the coconut milk in a can won’t firm up, does it help to put it in the freezer? Thanks!

    • Unfortunately no. If it’s not firming up it’s because there’s not enough of the coconut cream/fat together. Once you were to bring it back to room temperature it was go instant liquid again. Make sure you’re buying full-fat coconut milk. And sometimes certain brands can just be finicky. :)

      • Yea, I opened it and tried to make it just now and no luck it was all mixed together. (Like the milk and the water) and had only a little on top. It does not say low fat or full fat. Goya is the only brand the store sells that I go to. I guess I will have to search around for your brand or get it on Amazon. Thanks, Lisa!

  9. Just watched the video — will try this and report back with results.

    Thank you for the easy and delicious vegan options!!

  10. This looks amazingly delicious. Cannot wait to try it: transitioning to semi-veganism and recipes like this will truly help me out. Dairy has caused me issues for years, I generally do not consume it, but because of a lifetime of eating it, emotionally still tied to meals like cereal, coffee w/creamer, etc. Thank you for figuring this out for the rest of us: saves me the ‘lab’ and experimenting time, if you will. :-)

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  18. Loved the video!!! And I tried the whipped coconut cream for my pancakes a few days ago (pic on insta if you’d like to see :) tagged it #downshiftology) and it was AWESOME!!! Sooo good, and your instruktions were very clear so it was easy to get it right :) <3

  19. Lisa,
    What a beautiful video! I’m a little envious of that great space you have for it! Great light! I’m trying to do more videos too.

  20. Lisa, this is SO awesome! Congratulations on the new YouTube channel – love this first video and recipe for the whipped cream.