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+ servings
Featured image: fluffy & light coconut whip in a pink bowl surrounded by fresh berries

Coconut Whip Cream

An easy, vegan whip cream perfect for desserts! This coconut whip cream recipe is light, fluffy, and decadent… all with only two ingredients!
Prep Time 12 hours
Cook Time 0 minutes
2 minutes
Total Time 12 hours 2 minutes
Servings 24
Calories 32kcal


  • 1 can coconut milk chilled in the fridge upside down for 24 hours
  • 1 tsp vanilla


  • Open up the can and dump out the water.
  • Scrape the coconut milk into a large bowl.
  • Add in the vanilla.
  • Using a handheld mixer, whip the coconut milk until fluffy (2-3 minutes). Use immediately.
    Freshly whipped coconut topping in a green and white bowl with an electric mixer


  • 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.
  • One serving is two tablespoons


Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 35mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg