How to Make Coconut Whipped Cream

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Giant grey bowl of dairy free coconut whipped cream placed on a round wooden board with a striped linen.

I’ve been making this Homemade Coconut Whipped Cream for just over 7 years now. And so I knew it was time for an update with all the different tips I’ve learned along the way. So if you’re looking for a super tasty dairy free whipped cream, this recipe is the answer!

I use this recipe for whipped cream to go with so many other desserts, and it’s always a hit. So be sure and check out my favorite dessert recipes below to pair with this whipped cream. It’s simple to make, but with a few tips and tricks you’ll be on your way to perfect coconut whipped cream every time!

Grey bowl filled with coconut whipped cream and topped with three raspberries.

So first of all what is coconut whipped cream?

It’s a dairy free and vegan version of whipped cream, and yes it does taste like coconut! Surprisingly though, it pairs really well with so many desserts. You make it by refrigerating a can of coconut milk. This causes the ‘cream’ to harden and come to the surface. From there you whip this cream, and it gets fluffy like regular whipped cream.

Now let’s jump in and make this Coconut Whipped Cream recipe step by step:

All ingredients for the coconut whipped cream in the bowl of an electric mixer.

The first step is to refrigerate the coconut milk. This is essential to help the cream separate. Then you add the hardened cream to a mixing bowl. To play it extra safe, just whip the hardened cream before adding the sweetener.

I’ve found that I have really good luck with the Native Forest brand of coconut milk, and I just add the sweetener in right away. (You can see this in the above photo.)

However it doesn’t hurt to just whip the hardened cream first. That way if it’s on the soft side, you can use powdered sugar to thicken it up rather than the maple syrup which will make it even softer.

Coconut whipped cream in an electric mixer bowl.

This method makes a thick whipped cream very similar in texture to regular whipped cream with stiff peaks.

How to make softer coconut whipped cream:

After you’ve whipped the coconut cream and added the sweetener, add a touch of the leftover liquid until the texture becomes softer. This type of whipped cream is really perfect in any sort of trifle like my Death by Chocolate recipe. What you’re looking for is ‘droopy’ peaks rather than a ‘stiff’ peak whipped cream.

If you’ve made coconut whipped cream before, you know it doesn’t always turn out! So I’ve put together my tips below to give you the best chance it will turn out perfectly every single time.

There’s a few reasons it doesn’t work out sometimes, and believe me I’ve definitely learned these the hard way over the last 7 years. Also if you have lots of experience with dairy free whipped cream, let me know your tips down below in the comments!

Tips for perfect coconut whipped cream every single time!

  1. Use full fat coconut milk. Any kind of lite coconut milk, or boxed coconut milk absolutely will not work. I’ve had really great success with the Native Forest brand, both their simple and their classic canned coconut milks. I’ve also had ok luck with Thai Kitchen, although sometimes the cream doesn’t want to separate. Any other brand we have here locally has been hit or miss for me. I’ve heard great things about the 365 brand, but we don’t have that one available to try out. And while I haven’t personally used Trader Joe’s, I’ve gotten a bit of feedback that it produces a grainy result.
  2. Chill the coconut milk for at least 1 day, and even 2 days to allow the cream to separate. This is especially true if the coconut milk you’re using has any kind of thickener like guar gum in it. I’ve found chilling the cans of coconut milk in the door of my refrigerator to produce the best results. I chilled them on the top shelf towards the back once and ended up getting some lumps in it. So it would seem if you can chill it in the ‘warmest’ places in your fridge it whips better.
  3. Chill the mixing bowl just like you would for normal whipped cream. If coconut whipped cream gets too warm at any point it goes grainy. So if you want to make it ahead, just be sure to keep it refrigerated until you’re ready to serve it. I just made a batch of this for Thanksgiving, and it sat at the table for over an hour. It ended up getting thrown out because it got too warm and the texture turned grainy.
  4. Make it 1 day ahead! In case something still doesn’t turn out right, this gives you a bit of time to chill more coconut milk and make another batch. You can do your best to make sure everything goes right, but ingredients do vary. Since I started using Native Forest I can’t remember the last time my coconut whipped cream didn’t turn out right. But before when I used whatever brand I had on hand, things didn’t always work out!
  5. Add the sweetener at the end. This is just to control the texture of your whipped cream. Adding powdered sugar will thicken it, and adding maple syrup will make it looser. I personally steer clear of honey now because it wants to clump when it’s added to cold ingredients.

Tasty desserts to go with your coconut whipped cream:

  1. Death by Chocolate
  2. The Ultimate Paleo Lemon Bars
  3. No Bake Healthy Chocolate Tart
  4. The Best Paleo Pumpkin Pie
  5. Grain Free Caramel Apple Pie Bars
  6. No Bake Banana Cream Pie
  7. Paleo & Gluten Free Strawberry Shortcake
  8. In place of the frosting for Healthier Carrot Sheet Cake
  9. Peanut Butter Banana Cream Pie
  10. Healthy Chocolate Hazelnut Pudding

Or… serve this whipped cream with a pan of these flourless chocolate brownies still warm from the oven! I sure hope you get a chance to make this dairy free whipped cream soon, and if you do, I hope you’ll leave me a comment/rating below.

I always love hearing from you here in the comments. And also over on Instagram where you can tag me at #getinspiredeveryday with your photos of what you make.

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Homemade Coconut Whipped Cream

  • Author: Kari
  • Total Time: 15 mins
  • Yield: 2 1/23 cups whipped cream 1x
  • Diet: Gluten Free


The perfect fluffy dairy free whipped cream for all your dessert needs!



Firmer Whipped Cream:

2 cans (15.33 ounces each) full fat coconut milk, refrigerated, see notes

2 Tablespoons Grade A maple syrup or powdered sugar, to taste

1 Teaspoon vanilla extract

Softer Whipped Cream:

Add the leftover liquid 1 tablespoon at a time until loose peaks form.


Refrigerate your mixing bowl until chilled before starting.

Scoop the hardened cream from the top, and place it into the chilled bowl. Reserve the liquid until the end in case you need a bit, but most of it will be leftover and is great in a smoothie.

Place the chilled bowl into a stand, or using a hand mixer beat the coconut cream until it’s fluffy, about 1-2 minutes.

Add the sweetener to taste, and vanilla, and beat again just to combine. You can also mix it in by hand.

Serve the whipped cream immediately, or refrigerate and use within 1 day or so. After 1 day the whipped cream will sometimes separate. I’ve had good luck stirring it back together, or whipping it again for a few seconds before serving it.

To make the softer whipped cream, add 1 tablespoon of the reserved liquid from the coconut milk at a time until loose peaks form.


You should have about 2 cups of hardened coconut cream from the 2 cans of coconut milk. You can make this recipe using just 1 can of coconut milk if you use a hand mixer. The stand mixers have such large bowls, it’s hard to make a smaller batch of coconut whipped cream.

  • Prep Time: 15 mins
  • Category: Dessert
  • Method: Electric Mixer
  • Cuisine: American

Keywords: Coconut Whipped Cream, How to make Coconut Whipped Cream, Dairy Free Whipped Cream, Coconut Whipped Cream Recipe

44 thoughts on “How to Make Coconut Whipped Cream”

  1. I was looking for a recipe for coconut whipping cream made with homemade coconut milk, but enjoyed looking over your ideas! However…don’t know if you choose the ads that display on your blog or not, but the unexpected blare of music for the Sephora ad was very unwelcome and unsettling. I probably won’t revisit…

    • I’m glad you enjoyed looking over the recipes! I’m sorry to hear you ended up with an annoying ad blaring in the background, unfortunately I don’t have direct control over the ads, but I do specify I don’t want that type on my website, however they sometimes slip through anyways. Sorry for the bad experience, but it’s not possible to keep this website running without the ads as the expenses really add up every month.

  2. Is there any way to get the recipe for the lime chia pudding with avocado? I’d be eternally grateful!!! I will send you virtual chocolate, hugs, avocados, whatever you desire.


    • Yes, I’ll work on getting written down for you! There’s always so many recipe floating around in my head that sometimes I never get around to putting them on the blog. So if there’s anything you ever want to see a recipe for, just let me know and I’ll do my best to create it! I usually work at least couple weeks out (and this one might not get published until after my fall schedule), so when I get the proportions down, I’ll shoot you an email so you can have it sooner. 🙂

  3. I just made coconut whipped cream for the first time and I am in LOVE. Oh my, so good! I used it to top a key lime chia pudding that I made. Perfect. Thanks!

    • It’s so delicious isn’t it!?! We make a lime chia pudding too with avocado in it, coconut and lime is one of my husband’s all time favorite combinations!

  4. Why did it curdle?? I left in fridge overnight & scraped 2 cans of coconut milk fat. 365 organic. I whipped it with my Kitchen aid. What a disappointment & waste of ingredients.

    • I’m not sure why it curdled, I’ve never had that happen in countless batches of whipped cream. One thing I would suggest is using the brands I mentioned in the post, I’ve found both Thai Kitchen and Native Forest to be the most reliable. It also really helps if there’s some kind of thickener in your coconut milk like guar gum, this seems to keep the whipped cream more stable. The few times I’ve used coconut milk without a thickener the results have been unpredictable with some batches being thinner than others (but never curdled). I hope these tips help and that you try coconut whipped cream again because it’s really delicious! You could try using the failed whipped cream in a smoothie, adding some bananas and pineapple for a pina colada of sorts.

    • I used 365 brand and mine curdled, too. So sad. 🙁 Thinking about it now, I don’t think that I’ve seen water listed as an ingredient in brands other than this one before. Maybe that is it. ?

      • I’m not sure why, but I have had batches that just won’t come together. It doesn’t seem to happen very often, but when it seems all lumpy and not coming together, I just let the whipped cream sit on the counter for 10-15 minutes or so to warm up a bit and it usually comes together then. On the occasion you get a batch that just doesn’t work for whatever reason, you can always make it into hot chocolate by whisking in some cocoa powder on the stove top, or use it in smoothies (and like I said it’s rare that you get a weird batch of coconut milk, so hopefully it won’t happen again)!

      • I just made mine w/the 365 brand from Whole Foods and it was FANTASTIC!!! It was organic though so I don’t know if that makes any difference. Hope you try again, this stuff is wonderful.

    • I haven’t tried this with homemade coconut milk so I’m not even sure where to begin, sorry I couldn’t be of more help, but let me know if you figure something out!


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