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Vegan coconut whipped cream recipe

Vegan Coconut Whipped Cream Recipe

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Perfect for any dessert, especially a tropical one, this vegan coconut whipped cream may even taste better than traditional whipped cream!
Course Dessert
Prep Time 5 mins
Total Time 5 hrs 5 mins
Servings 4 -6 servings
Calories 43
Author Cheryl Najafi



  • Place coconut milk in the refrigerator for at least 5 hours or overnight. (Each can makes about 2 cups of whipped cream.)
  • A few minutes before you begin, place a medium-sized mixing bowl and the beaters into the freezer to chill. Once they are nice and cold, remove everything from the freezer and refrigerator.
  • Open the can of coconut milk and use a slotted spoon to remove the solid coconut cream. (Do not add anything that is not completely solid. Additional liquid will lead to less volume and a runny consistency.) Add the solid coconut cream to the well-chilled bowl. You will be left with about ½ can of coconut water in the can, which you may discard.
  • In a small saucepan, bring water to a boil and add pectin. Boil for 1 minute and set aside.
  • Beat the coconut cream until nice and fluffy, about 2 minutes. Stop beating and add the powdered sugar and vanilla. Beat once again to incorporate. Whip until light and fluffy.
  • Use on all of your favorite desserts. Be sure to use the coconut whip right away or cover and keep in the refrigerator for up to 3 days.


Pectin is a great vegan way to give the whipped cream more body!


Calories: 43kcal | Carbohydrates: 7g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.002g | Sodium: 0.2mg | Potassium: 18mg | Fiber: 0.5g | Sugar: 6g