How to Make Coconut Whipped Cream


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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

And for a showstopper dessert recipe, check out the coconut whipped cream used in my Brownie Trifle!

Coconut whipped cream dolloped on a plate of strawberries.

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

4.83 from 34 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 4 servings
Author: Lisa Bryan


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!




  • 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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Dear Lisa, I have been making several of your recipes and they always turn out delicious, so I was looking forward to trying this one. I even ordered the unsweetened organic coconut milk from Native Forest, the Simple kind, with no guar. I left the can in the refrigerator for a whole week, put the stainless steel bowl and the whisk in the freezer for 30 minutes. When I opened the can of coconut milk, I noticed that it didn’t look like the one you opened in your video. There was a thin layer of the cream on top and the other solids where somehow scattered in the can. I drained the liquid well and put the bits of cream in the mixer. I also noticed that the mixture was not coming together well. After whipping the mixture for some minutes, I added the honey and vanilla extract and kept whipping. Even after several minutes, the mixture was runny and when I tasted, it was not smooth, there were bits of solid cream in the mixture. I then added two teaspoons of powdered sugar, trying to make it thicker. It didn’t work, and the bits of solid cream could still be tasted. Is there a way of fixing this? I know that you put lots of effort in tasting all your recipes, that’s why I always come back to your site. This one was a fail for me though, but I am hopeful I can succeed in the future. Take care and thank you for all you do.2 stars

    1. Hi Sirlei – sorry to hear that this recipe wasn’t a success for you! Unfortunately, certain batches of coconut milk can vary in the production process, and it sounds like that’s what happened in this instance. I’d give it another try with another brand, and just double check that it’s full-fat coconut milk and not low-fat. Hope your next try turns out better!

    1. Hi Pat – no, unfortunately not. A can of coconut cream is already blended together in a different ratio. What you want is the hardened portion of pure cream that forms in a chilled can of coconut milk (which separates from the coconut water).

  2. I happen to have a can of coconut whipping cream in the fridge so used it for this recipe and it was delicious. Next round I’ll use coconut milk and see what happens.🌸5 stars

  3. Lisa, I’m trying to make this recipe but currently don’t own an electric mixer. Can I use an electric whisk  (600 watts) to achieve the same results as your hand mixer? 

      1. Hi Lisa…. so I’m reporting my results back to you. Bought a hand mixer with a whisk attachment. I ended up trying a 250 watts mixer. I followed your tips for best results. kept my coconut milk in The fridge for almost 3 weeks, the metal bowl and Whisk for almost 3 days, and I made it this morning. It appears I had a bit of liquid from coconut can slip in there, and the whisk didn’t make it as fluffy and solid creamy-consistency  as yours, using the mixer. It’s more liquid consistency. I wonder if the hand mixer will be better? You know, the stick with blades? Any thoughts? Will have to try it again. Thanks Lisa…

      2. Yeah, you have to be careful to not let some of the coconut water slip in. Though it could just be the brand you used as well. It’s amazing how different brands of coconut milk produce different results. I think a hand mixer or whisk is probably better than an immersion blender as well. Good luck!

  4. Hey,
    your recipes are soo great!
    Easy to make and quick. I just picked out a couple of your recipes to try out.
    Thank you and greetings from Germany!
    PS: I watch a lot of american food videos and I just love that you offer the metric system for the ingredients!
    Greetings from Germany5 stars

  5. I just tried to make this, but the coconut milk wouldn’t mix up correctly. I left it in the fridge for a day, and then could barely even get it out of the can. When I went to mix it, it wouldn’t mix up, but was very clumpy. Any ideas on where I might have gone wrong?

    1. Hi Rebecca – sometimes it might just be the brand of coconut milk you purchased. You might want to try a different brand next time and see if there’s a difference.

    2. You could use a little bit of the liquid from the coconut milk to soften it up and make it easier to mix.

  6. Hi! Just wondering if you know if I can use coconut cream instead of coconut milk (it’s what I have in my pantry). Thanks :)

    1. Unfortunately, no, that won’t work. You need the thick cream that separates from a can of coconut milk. Coconut cream doesn’t usually harden enough when chilled.

  7. This was absolutely delicious. I had left the can in the fridge for a month (I forgot about it) and decided to try it out to put over my fruit. Delicious. I did use both maple syrup and powder sugar and adjusted to taste. Absolute a keeper and so Easy. Thank you! 5 stars

    1. Hi Amanda – This is definitely a recipe to keep on hand! Such a great way to add some fluffiness and flavor to desserts :)

    1. Unfortunately, that doesn’t usually work because the proper separation doesn’t happen. It really needs to be refrigerated.

  8. Hi Lisa,

    your recipe is so delicous! Can you please tell me where I can get that plate? LoL Gülden5 stars

  9. I am so happy that I came across your recipe!
    I was looking for a quick recipe of icing to go with my carrot cake and then saw this one and was like: Yeah! This match was made in heaven! Coconut flavor with nutty taste of carrot cake makes it next level! I skipped adding vanilla as thought it was a little bit too much with different aromas!
    Highly recommend!5 stars

  10. Why not really make coconut whip cream truly healthy by using NO SUGAR !
    It’s delicious with agave and stevia as healthy alternatives for sweetening !5 stars

    1. Agave is NOT sugar free or necessarily healthy, definitely not “healthier” than maple syrup. Stevia or monk fruit make great sugar free options, though.

  11. The consistency looks unbelievably creamy, but when I tasted it, it reminded me a little of egg whites when they form hard peaks, it’s sort of airy that way, so not as creamy as regular whipped cream (although that probably means it’s also healthier). I don’t like desserts that are overtly sweet, but I still felt the need to add a couple more spoons of powdered sugar. Overall, I think it makes a nice dairy-free option. I appreciate all the notes to make it full-proof, it’s really hot over here and it held its own really well. 5 stars

  12. I had no idea this was possible… when i found this recipe I was so excited to make it for my daughter who is allergic to dairy.  She absolutely loves it, if fact we all do!  
    My sweet girl was so excited to have whipped cream with her pumpkin pie again over the holidays!  Lol!😋5 stars

    1. Hi Kerri – Aw, that makes me so happy that your daughter is able to experience whipped cream again :)

    1. Coconut milk separates into milk and water when it’s chilled, and you can then scoop out the hardened cream. Coconut cream is just the coconut portion already removed. But I’ve found some cans of coconut cream don’t firm up completely. It really depends on the brand.

    1. Hi Demeter – This whipped cream is seriously addictive with how light it is! I’m glad you enjoyed this recipe :)

  13. What a great option for those that don’t tolerate dairy. Thanks for the tips on how to make it, I’m learning a lot!5 stars

  14. I love it as a healthy dessert! Yours is whipped to perfection, I guess the quality depends on the brand you use.5 stars

    1. Yes, the brand really does make a difference. And sometimes there can be nuances with different cans of the same brand. That’s why I always recommend grabbing a few extra cans of coconut milk. :)

    1. You’re more than welcome Ashley! I’m glad you found the recipe, video and tips helpful! Enjoy your coconut whipped cream. :)

  15. In your newsletter “Brownie Trifle – The Dessert You’ve Been Waiting For!” of November 14th, I can access the recipes however there isn’t a link to the videos that you mention in each recipe.

    1. Hi there! You can view the Youtube video in the Brownie Trifle post. Just scroll down about halfway and you should be able to see it. Or you can head on over to my Youtube and view the most recent video.

  16. 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.5 stars

    1. 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 😊

  17. I have learned the hard way that the coconut milk cannot have any xanthan or guar gum in it or it won’t whip at all. Thai brand has guar gum in it

    1. The Native Forest brand that I use has guar gum in it and I’ve not had any problems with it. But certainly, different brands may operate differently.

  18. Excellent Recipe, Any brand recommendations that work for people in Canada? We don’t seem to carry those brands anywhere in the stores I can find here in Ontario5 stars

    1. Unfortunately, I don’t know what brands are carried in Canada. You might just have to test with a few. Best of luck!

  19. 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?

    1. 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.

  20. 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!5 stars

    1. 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. ;)

    1. 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.

  21. 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!!5 stars

    1. 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. :)

      1. 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!

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

    Thank you for the easy and delicious vegan options!!

  23. 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. :-)

  24. 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

    1. Just saw the photo – those pancakes look amazing!! Thanks so much for tagging me. And love the almonds and blueberries as well! Yay – glad you loved the video…I’ve got more coming! :) x

  25. 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.

    1. Thanks Raj! Believe it or not, it’s a little “studio” I created in the basement for photography and videos. A bit of a DIY project. ;)

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

    1. Creating that first video was such a big hurdle…but now I’m honestly excited to whip up more! Thanks Liz! :) x