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  • Writer's pictureErin

Coconut Whipped Cream

Hungry for more? This recipes was featured in a podcast episode!


Are you tired of missing out when it comes to that dollop of whipped cream on a slice of pie or with your french toast? This dairy-free, vegan alternative is an amazing substitute that gets three cheers from us!

Prep Time: 10 min

Additional Time: Overnight in Refrigerator

Cook time: N/A

Yield: ~ 1 cup whipped cream


  • 1 can coconut cream or coconut milk

  • 1/2 to 3/4 cup icing sugar

  • 1/2 tsp vanilla or other flavouring *see Zhuzh it up*


  1. On the DAY BEFORE, open your can of coconut milk or cream. Drain the coconut water and reserve the the thick cream. Transfer into a container and place in the fridge overnight.

  2. In a medium mixing bowl, add your cooled, thick cream and add your icing sugar and flavouring to it. Quickly whisk together and adjust sweetness to desired level.

  3. Serve right away or keep in your fridge for up to 2 weeks.

Zhuzh it up!

  • This whipped cream does not behave like a dairy whipped cream. Over-whisking it will cause it to collapse and separate rather than make it fluffier. Only whisk enough to fully incorporate the sugar and flavouring.

  • Get creative with your flavours, alternatives include: cinnamon, cardamom, nutmeg, coconut or any other spice that compliments your baking!

This amazing recipe was adapted from the recipe found on the Minimalist Baker website.


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