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+ servings
coconut whipped cream in bowl

How to Make Coconut Whipped Cream

Learn how to make coconut whipped cream at home! Use as a garnish or in recipes as a healthier dairy-free whipped cream substitute. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 38kcal
Author Tessa


  • 2-13.5 ounce cans full fat coconut milk or coconut cream refrigerated overnight
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons maple syrup*


  • Chill the cans of coconut milk or coconut cream in the refrigerator overnight.
  • When ready to prepare recipe, place a medium mixing bowl in the freezer to chill for at least 10 minutes.
  • Scoop the hardened coconut cream on top that has separated and place in the chilled mixing bowl.
  • Beat the hardened coconut cream with an electric mixer, starting on a low speed and increasing to medium speed.
  • Add the vanilla extract to the whipped cream and mix until integrated.
  • Add the maple syrup (or sweetener of choice) and mix until cream is light and fluffy.
  • Use immediately.
  • Store in an airtight container in the refrigerator. It will harden in the refrigerator, so re-whip to soften before use.


*In addition to maple syrup, you can use agave syrup, organic powdered sugar, or honey if not vegan. Tailor amount to sweetness preference. 


Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 36mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg