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Coconut Whipped Cream (dairy-free)

The recipe explains how to make whipped cream out of coconut milk (or coconut cream). With just two simple ingredients, this dairy-free recipe is the perfect topper for so many cakes and pies.

overhead shot of coconut whipped cream in a silver bowl next to a hand mixer

How Do I Make Whipped Cream with Coconut Milk?

I recommend using coconut cream if you can, as it will yield the largest volume of whipped cream. I buy mine in 15 oz cans at Whole Foods. If you do not have access to coconut cream, coconut milk will work also! You’ll want to chill the can in the fridge overnight and be sure to separate what floats to the top of the can (the usable cream) from the coconut water that sinks to the bottom. Here’s what I recommend:

  1. First, chill an unopened can of coconut cream or coconut milk overnight in the refrigerator. This will help ensue you’re using only the creamiest parts of the product.
  2. The next day, open your can and scrape out whatever solids have formed. Add these to a large mixing bowl with 1/4 cup of powdered sugar.
  3. Using a hand mixer, whip on high speed for 3-5 minutes, until soft peaks have formed (or the texture reaches the consistency of these photos). That’s it! Your dairy-free whipped cream is now ready to use and will keep in the fridge for up to five days.

vegan pumpkin pie with dairy free whipped cream made with coconut cream

Coconut Milk, Coconut Cream, and Cream of Coconut – what are the differences?

Coconut milk is the consistency of dairy milk and is made from blending one part shredded coconut and one part water. This is the base of many Thai curry dishes and dips and has many baking applications (like pie, caramel, and strawberry shortcake). It also can add richness to smoothies.

Coconut cream is what rises to the top of a can of coconut milk when it is chilled. It can be made by simmering four parts coconut to one part water (this is how it is sold in cans, and what I used specifically here). It is much thicker and richer than coconut milk. For this reason, it is the best option when making coconut whipped cream.

Cream of coconut is a sweetened version of coconut cream, known for its traditional use in a pina colada. I suppose it could work in this recipe, but honestly have not tested as I prefer being able to control the amount of sugar present in the whipped cream.

I hope you enjoy this recipe for simple coconut whipped cream! Be sure to let me know in the comments or on Instagram if you give it a try.

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overhead shot of coconut whipped cream in a silver bowl next to a hand mixer

Coconut Whipped Cream

  • Author: Emily
  • Total Time: 5 minutes
  • Yield: 20 servings 1x
  • Diet: Vegan


The recipe explains how to make whipped cream out of coconut milk (or coconut cream). With just two simple ingredients, this dairy-free recipe is the perfect topper for so many cakes and pies.

NOTE: I recommend chilling the coconut cream the night before you plan to make this recipe.

Equipment: you will need a stand or hand mixer


  • 1 15 oz can coconut cream (coconut milk option explained in notes)
  • 1/2 cup powdered sugar, divided
  • 1 tsp vanilla extract, optional


  1. If possible, chill your coconut cream the night before you plan to make the recipe. The next day, remove it from the fridge, open the can, and scrape out all solid portions (it should be nearly the entire can). Empty into a large bowl, stainless steel if possible (to keep things cold). If using a stand mixer, empty into the base of your mixer
  2. Add 1/4 cup of your powdered sugar, reserving 1/4 cup for later. Using your hand or stand mixer, gradually increase the speed to high, using circular motions to incorporate as much air as possible into the coconut cream while blending in the sugar. Whip for 3-5 minutes, until soft peaks form.
  3. Taste and see if it’s sweet enough for your liking. If not, add remaining 1/4 cup powdered sugar and blend to combine. Add vanilla extract if using and blend once more.
  4. Store in a sealed container in the fridge for up to five days.


To make this recipe with coconut milk, follow the same chilling instructions but upon opening the can, scrape only the solid portions out of the can (they should have risen to the top). Reserve remaining coconut water for smoothies.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Whipping
  • Cuisine: American


  • Serving Size: 1/20 of recipe
  • Calories: 67 calories
  • Sugar: 2.7g
  • Sodium: 0.8mg
  • Fat: 6.2g
  • Saturated Fat: 5.5g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0g
  • Carbohydrates: 3.2g
  • Fiber: 0.4g
  • Protein: 0.7g
  • Cholesterol: 0mg

Keywords: whipped cream, pie, dessert, coconut

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Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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