Coconut Whip Cream Recipe – Just 2 Ingredients & Vegan, Whole30
An easy, vegan whip cream perfect for desserts! This coconut whip cream recipe is light, fluffy, and decadent… all with only two ingredients! Learn how to make coconut whip cream and top your favorite cupcakes, cookies, or overnight oats for an extra indulgence.
Coconut whip cream is an easy dessert recipe to have in your back pocket! This vegan whip cream is super light and indulgent.
Plus, it works well for:
- Topping cupcakes
- As a dairy-free frosting
- On top of overnight oats, oatmeal, pudding (like this chocolate mousse!)
- An indulgent fruit dip.
Furthermore, with only one main ingredient this vegan dessert is healthy, paleo and whole30 approved!
Don’t want to read? JUMP to the recipe!
Can You Use Coconut Whip Cream Instead of Traditional Whipped Cream?
For the most part yes! Coconut whip works interchangeably in most recipes.
Mainly, if you’re topping a dessert, coconut whip is a great alternative.
However, there are some instances in which coconut whip won’t work exactly the same. The main differences are:
- Coconut whip hardens when placed in the fridge.
- Coconut whip melts when left out.
While coconut whip cream is fluffy and light just like traditional whip cream, it won’t work if you need a “stiff peak” or have to mold the whip cream in some way.
How Do You Make Whipped Coconut Cream?
This coconut cream recipe is perfect because there is really only one main ingredient: coconut cream!
Coconut cream is the creamy, hard part when you open a can of coconut milk (learn more about the differences between coconut cream and milk)
First off, you need to make sure you purchase full-fat coconut milk in the can. Anything else will be diluted with water and won’t fluff up. Instead, it’ll turn runny.
Next, chill your canned coconut milk in the fridge overnight. This hardens the coconut cream so you can whip it!
From there, drain the water from the cream (discard the water) and use a handheld blender to whip the coconut milk until fluffy!
While I like to add vanilla to my whip cream it’s not necessary.
Which Brand of Coconut Milk Should I Use?
This is important because as I mentioned if the coconut milk is diluted with water, it won’t harden and won’t work.
I’ve tried a lot of brands. What I’ve found is that many (even full fat) does not fully harden in the fridge! If it doesn’t harden, even if it is soft, the coconut whip won’t work.
Thus, I normally stick to Native Forest Unsweetened Organic Coconut Milk. This brand works perfectly every time and contains no additional ingredients (check the back, some cans will add sugar!).
Texture & Taste of The Coconut Whip
Ensuring you use the proper coconut milk, the texture of the whip cream once made is very light and fluffy.
However, once you refrigerate it, the coconut whip will harden slightly. It will go back to resembling more of the hard cream it once was. However, it’s still soft enough to bite into. It’s just not as fluffy.
Furthermore, if you let the coconut whip cream sit out for too long (especially in the warm weather), it does melt. Which means it’s not great for cupcakes outside.
In regard to the flavor of the coconut whip, it’s delicious! There is a slight coconut flavor to it (obviously) but it’s very mild.
And though this coconut whip cream recipe has vanilla in it, it’s actually not necessary (though it does boost the flavor!).
Likewise, if you prefer a sweeter whip cream, you can add in a powdered sweetener of your choosing. Note that white sweeteners like powdered stevia or cane sugar work better than say coconut palm sugar which will change the color of the whip.
Start by adding 1 tbs of sweetener and adjust based on taste.
If you’re using this coconut whip as frosting, or you just want to make it fancy, you may want to add some color!
While traditional food dye will work, the following natural options work just as well:
- Pink – beet crystals or freeze-dried strawberries
- Blue – spirulina
- Green – Chlorella
- Purple – freeze-dried blueberries
It’s important to note that these “dyes” will change the flavor of the coconut whip. Thus, only add the tiniest bit (¼ teaspoon) to get started. And add in sweetener if needed.
FAQ’s & Tips
Make sure not to add liquid sweeteners to the recipe. This will make it so the coconut whip will not stay firm but turn runny instead.
Likewise, make sure the coconut cream is fully solid before whipping. If the cream is soft it won’t fluff up.
Use the coconut whip immediately. However, stored in the fridge it will last 5-6 days. If it becomes too hard, simply re-whip.
Don’t forget to pin this Easy, Vegan, Coconut Whip Cream Recipe!
Coconut Whip Cream
Recipes That Use Coconut Whip
Below are a few of our favorite recipes to top with coconut whip cream!
- Triple berry oat parfait
- Tropical strawberry smoothie
- Peppermint hot chocolate
- Vegan chocolate cupcakes
Take your desserts to the next level with this easy coconut whip cream! A light, fluffy and indulgent topping for any dessert.