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Vegan Coconut Cream on a blue plate with a hand dipping a strawberry into the whipped cream and waffles in the background

Vegan Whipped Cream

With this easy step by step guide you can make homemade vegan whipped cream in just minutes! It's super fluffy, decadent, and perfect for vegan desserts!
Course Dessert
Cuisine American
Prep Time 5 minutes
Servings 4 servings
Calories 29kcal
Author Sina


  • 1 can of coconut milk
  • 1/4 cup powdered sugar (add more if you want it sweeter)


  •  Chill a can of coconut milk in the fridge overnight.
  • On the next day, place your mixing bowl in the freezer for about 10 minutes before you start making the whipped cream.
  • Get your can of coconut milk out of the fridge. Be careful not to shake it. Carefully scoop out the hard part in your cooled mixing bowl and leave the watery part at the bottom of the can behind.
  • Use a hand mixer and whip the coconut cream until it's fluffy. Sweeten it with sweetener of choice (start by adding 1/4 cup of powdered sugar).


  1. It's super important to chill your canned coconut milk over night in the fridge. Otherwise the coconut cream won't harden enough and it will be too soft to whip properly. So don't skip this step.
  2. When you remove your can of coconut milk from the fridge, be careful not to shake it. The cream should all be at the top of the can and it should be hardened. Carefully scoop out the hard part and leave the watery part at the bottom of the can behind.
  3. I tried storing the coconut milk in the freezer for a shorter time instead of storing it in the fridge overnight. However, I wouldn't recommend it. Personally, I wasn't happy with the results.
  4. Before you start whipping your coconut cream, place the mixing bowl in the freezer for about 10 minutes.
  5. It really depends on the brand of coconut milk you use how your coconut whipped cream turns out. Some brands are great while others don't separate properly. Coconut cream in a carton doesn't work at all.
  6. Sometimes the coconut whipped cream gets a bit too hard and it resembles a thick cream cheese. In the case, just add a little bit of the watery part that you left in the can to thin it out a bit. But be careful not to add too much.
  7. Other times, the coconut whipped cream won't firm up. This happens most likely when the cream and the water in the can don't separate properly. In this case, you could try to save your coconut whipped cream by adding 1/4 teaspoon of xantham gum. Then whip it up again and it should thicken up. If it doesn't thicken up enough, try adding a bit more of the xantham gum.
  8. Some brands work better than others, so it makes sense to experiment a bit until you find the best one.


Calories: 29kcal | Carbohydrates: 7g | Sugar: 7g