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Coconut Whipped Cream Cake Elizabeth Rider

Perfect Coconut Whipped Cream [The Trick!]

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Dessert
  • Method: Mix
  • Cuisine: Healthy


Coconut whipped cream can be used anywhere you’d use regular whipped cream. We especially love it on top of fresh berries or peaches, or as a light vegan frosting on cake. If you make it, leave a star rating in the comments below to help other readers in our community.



  • 2 (15-ounce) cans full-fat coconut milk, refrigerated, coconut water poured off*
  • 2 tablespoons raw honey (adjust more or less for sweetness) OR 2-4 tablespoons powdered sugar**
  • 1 teaspoon pure vanilla extract
  • pinch of fine sea salt


  1. You can use your KitchenAid or stand mixer if you have one, but I just use a bowl and hand mixer to make my coconut whipped cream.
  2. If possible, chill a medium-size stainless steel mixing bowl in the refrigerator for 15 minutes to help ensure your coconut cream stays cool (too much heat will prevent soft peaks from forming.) If this isn’t an option use any bowl you have—your coconut whipped cream might be a little softer but will still turn out ok.
  3. Mix all ingredients in a chilled bowl with a hand mixer on high for about 3 minutes or until soft peaks form.
  4. Serve or chill for later use. It’s best to use it right away. If I save it for later, I usually whip is one more time right before serving.
  5. Leftovers keep in the refrigerator up to three days (though as I said above, I find it to be the best texture when made fresh, so use within a few hours if you can.) You may need to whip it with your mixer for a minute before using.


Tips for your coconut milk:

  • Use full-fat coconut milk for coconut whipped cream. It will NOT work with low fat or reduced-fat coconut milk
  • When you open a can of coconut milk, 95% of the time the coconut cream has separated from the coconut water. The cream will be on top, so turn it over and open the can from the bottom; this will make it easier to pour off the water and scoop out the cream. Save the coconut water for a smoothie or drink it later.
  • If your can of coconut milk has not separated and you don’t have another one, that’s ok. You can still make this, your coconut whipped cream will just be much softer and may not form soft peaks (but it will still taste wonderful.)
  • I use the Whole Foods 365 brand of coconut milk or Native Forest brand that you can find at most natural grocery stores. Trader Joe’s coconut milk did not form soft peaks for me.

**To make this recipe completely vegan use powdered sugar or a vegan sugar of your choice instead of honey. Powdered sugar is not as healthy as honey so use it in moderation.

Keywords: coconut whipped cream, vegan whipped cream, dairy-free whipped cream