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Whipped coconut cream in a wood bowl with a towel next to it.

Whipped Coconut Cream

Thick, fluffy, and creamy whipped coconut cream is just as good as dairy and goes with almost every dessert you can think of pairing it with.
5 from 1 vote
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Course: Dessert
Cuisine: American, Vegan
Prep Time: 10 minutes
Servings: 6 Servings
Calories: 150kcal
Author: Linda & Alex


  • 16 ounce full-fat coconut milk chilled (see note)
  • 1 teaspoon pure vanilla extract
  • Finely ground sugar to taste see note


  • In a chilled (see note) mixing bowl, put the solid (do not use the liquid) coconut milk in the mixing bowl and beat with the whisk attachment on a high speed for approximately 4 to 5 minutes, or until it starts to thicken and begins to turn into whipped cream.
  • Turn the mixer off and scrape the sides, then add the 1 teaspoon pure vanilla extract and sugar to taste.
  • Beat on a high speed until the cream is thick and fluffy.


  • Chill the coconut milk overnight in the refrigerator with the can upside down. Open from the bottom and scoop out the solid cream.
  • The finer the sugar the better. Use confectioner’s sugar or process granulated sugar in a food processor or a blender until it’s ultra-fine. This prevents the sugar from weighing down the cream.
  • For best results, put the mixing bowl and the whisk in the freezer until they’re cold. This allows the cream to stay cold.
  • The Nutrition Facts are an estimate only.


Calories: 150kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 166mg | Sugar: 0g | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 2.5mg
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