Coconut whipped cream was one of the very first recipes that I made after going vegan, and I remember how excited I was to be able to make a vegan version of a nostalgic recipe in a similar manner that my mom used to make for me. This recipe is made with coconut so of course, it will have a coconut-y flavor but don’t be afraid, I promise that it is going to knock your socks off!

I decided that it would be helpful for me to break down every step of this recipe in photos so that you could achieve the absolute perfect result when you try this out.

How To Make Coconut Whipped Cream

Step 1: Place a can of coconut milk in the refrigerator overnight, or for at least 8 hours. This is key as it will harden the coconut and yield the thickest whipped cream!

Shoutout to Samsung for this dope new refrigerator! We have one of their smart refrigerators which features their Family Hub with the capability of helping us create shopping lists, keep track of our items with their expiration dates, give us a digital view of our refrigerator at all times (which is especially helpful when we are out) and the ability to store our produce and food optimally. We have a while blog post where we talk about the best ways to store produce here. If you want to get a full tour of our vegan fridge AND learn more about the unique features of this refrigerator, check out our previous fridge tour post and also check Samsung out here 🙂

Now back to this whip!

Step 2: Before whipping, it is ideal if you place your large mixing bowl and the beaters of your electric or standing mixer in the freezer for 10 minutes to chill. This will help the coconut cream stay cold and thick!

Step 3: Carefully open up the can of coconut milk, being sure not to shake or flip it. Using a spoon, scoop the coconut cream solids (on the top of the can) into the chilled mixing bowl. Be sure not to scoop any liquid in. You can save the remaining liquid for another use, such as smoothies!

Step 4: Beat coconut cream using an electric hand or standing mixer with the chilled beaters on medium speed. Once it beings to fluff up, turn it up to high speed. Beat the coconut cream until stiff peaks form, about 8 to 10 minutes. Stop the mixer and add in the powdered sugar and vanilla extract. For smoothness, we sifted in the sugar. Beat for a minute more and then adjust sweetness and vanilla to taste.

We opted for powdered sugar to keep this whipped cream as white in color as possible as well as smooth in texture as we could achieve. If you would like, you can opt for maple syrup, cane sugar, or even an alternative sweetener like stevia to taste. Note that these sweeteners may alter the look, taste and or texture of the whipped cream, and we recommend powdered sugar over other sweeteners.

Step 5: Use this coconut whipped cream immediately or set it into the refrigerator to chill for a few hours.

Feel free to add in additional ingredients/flavors are you would like, depending on what you are serving this whipped cream with. Here are some ideas: citrus zest, almond extract, matcha powder, cocoa, peppermint extract, fresh mint, pumpkin pie spice, cinnamon, lavender, etc.

We hope that you like this recipe and this step-by-step tutorial!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Nutrition facts label provided by Nutri Fox.

Disclaimer: This post is sponsored by Samsung Home Appliances, but all opinions shared remain our own. The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!