This Dairy Free Whipped Cream Recipe is sweet, silky, and ready in just minutes. All you need is 2 ingredients (plus any flavoring you’d like) and an electric or manual whisk. This dairy-free whipped cream recipe is perfect for topping fruit, vegan desserts, or drinks!
This post was originally published on December 16th, 2021.
Hands down, this is the most perfect vegan cream I’ve ever had! This easy Vegan Whipped Cream recipe has an irresistibly silky yet fluffy texture, and pairs perfectly with any dessert, sweet breakfast, or on top of coffee for a treat in the morning. I even add it to my earl gray tea. I know. Heathen.
There are only two ingredients needed for perfect coconut whipped cream: coconut cream (the hard part at the top of a chilled can of coconut milk) and powdered sugar or sweetener. Full disclosure, I like to add a few extra bits to my whipped cream like vanilla or peppermint extract (amazing), cocoa powder, and a few sprinkles on top for extra magic.
The best part for me about this dairy-free version of whipped cream is that it’s ready in such little time. As long as I’ve chilled the mixing bowl and can of coconut milk, it takes me about 2 minutes to whip this vegan alternative cream up. It’s so easy, and I literally just eat it out of the bowl. It’s delicious!
❤️ Why you will love this Non-Dairy Whipped Cream recipe
- It’s so quick and easy! This coconut vegan whipped cream takes less than 5 minutes to throw together, and all you have to do is scrape coconut cream from a can of coconut milk and place it in a chilled mixing bowl, add sweetener, and whip it. Whip it good.
- Simple ingredients: All I needed for this recipe was thick cream from a can of full fat coconut milk and powdered sweetener. No need for unusual ingredients like guar gum, or xanthan gum.
- It’s dairy-free. This recipe suits so many diets! From lactose intolerant to the vegan diet, even keto (if using sweetener instead of sugar), and paleo, this cream substitute suits many diets! Perfect fluffy cream for a gathering.
- You can use it in so many ways! I made this specific batch (pictured) to go on top of my hot chocolate, but it also can be a topping for fruit (strawberries and cream or peaches and cream are my favs!), desserts, cupcakes, cream pies, and you can also freeze it into ice cream!
- It’s delicious! The important part! I really don’t miss whipped dairy cream when I can make this homemade vegan whipped cream so quickly and easily. The whipped cream tastes like a coconut cool whip. So good!
- Canned coconut milk lasts so long! You get the coconut cream by scraping the hard top layer from a can of full-fat coconut milk. My coconut milk can’s best before date is in 3 years’ time. Dairy cream, on the other hand…how many times have I bought some and not finished it in time…? Plenty.
🗝️ Key ingredients for Vegan Whipped Cream
- Coconut Cream: You can buy a can of coconut cream (check the label for added sugar, there shouldn’t be any) or cans of full-fat coconut milk which, when cold, the cream separates from the rest of the coconut water and floats to the top. I live in the UK and find that I don’t usually have to chill the can for this effect to take place (it’s cold enough here! Perhaps in the summer though), but if you’re unsure, chill the coconut cream in the fridge for at least 2 hours, or overnight. There are several different brands of coconut milk and I find that the Thai Kitchen or Blue Dragon brands work really well. Summer Pride? Not so much.
- Powdered Sweetener: I use Nkd Living’s Powdered Erythritol which has a 1:1 sugar to sweetener ratio. It’s perfect for the job. This will work with regular powdered sugar as well, a few drops of your favorite liquid sweetener (I love my vanilla stevia drops!), or even a little maple syrup.
- Vanilla: Entirely optional, but vanilla extract tastes delicious in this coconut whipped cream recipe.
- Flavorings and cocoa: These are also optional ingredients and are so fun to play around with! For vegan chocolate whipped cream add cocoa powder. Some extracts I love in this are peppermint and orange. Both are great on hot chocolate.
🥣 How to Make delicious Dairy-Free Whip Cream
- Chill the coconut milk and the equipment: Chill a can of coconut milk in the fridge for at least 2 hours, along with a mixing bowl. You can also chill the whisk attachment you’ll be using. I didn’t this time but I will next time for an even thicker consistency.
- Remove coconut milk from the fridge and can: Carefully, without shaking or bumping, remove the coconut milk can from the fridge, open the lid and scrape the coconut cream out, leaving the clear liquid behind (use in curries, oatmeal, or smoothies), and add it to the chilled mixing bowl along with powdered sweetener, vanilla and/or flavoring and/or cocoa if using them.
- Whisk it up! Whisk with an electric hand mixer or stand mixer for a couple of minutes on high speed or manually until soft peaks form. Keep the electric mixer going to create thicker, stiff peaks!
- Eat or store: Use the whipped coconut cream immediately or keep it in the fridge (it will harden) for up to 2 weeks.
🪄 Recipe Notes & Tips
- If your cans of coconut milk are at room temperature you’ll need to chill them before trying to whip them. For best results, chill the cans for 2 hours, or even better results, chill them overnight.
- You can also refrigerate the whisk attachment to your hand mixer or stand mixer. This makes this sweet dessert even easier to whip up.
- Store any leftover vegan coconut whip cream in the fridge in an airtight container for up to two weeks. It will get a little harder but you can either whip it back up or eat it as is.
🌈 Variations
- Chocolate whipped cream (yas!): Add 1 tbsp of cocoa powder.
- Flavored whipped cream: Add 1/2 teaspoon of your favorite flavoring. I really enjoy orange or peppermint. You can add it along with the vanilla extract or skip the vanilla.
- Chocolate orange: 1 tbsp cocoa powder + 1/2 teaspoon of orange extract.
- Snickerdoodle/Cinnamon whipped cream: Add 1/2 teaspoon of cinnamon. Perfect on a cuppa chai!
- Pumpkin spice whipped cream: Add 1/2 teaspoon of pumpkin pie spice.
🥥 Can I use coconut cream instead of whipping cream?
Yes! You can substitute coconut cream in baking and cooking when it calls for heavy cream or whipping cream. The taste is a little different but it works really well!
❓ Is coconut whipped cream healthier?
I believe so! Coconut milk has 230 calories per 100g whereas heavy whipping cream (or double cream) has 345 calories per 100g. It’s also low carb enough to be keto (2.2g net carbs per serving for this recipe), especially if you sweeten it with erythritol rather than sugar.
😺 Can cats eat whipped cream?
I love this question. I would avoid giving cats whipped cream of any kind, dairy, or coconut. Why? I hear you! Most cats have lactose intolerance so should avoid all kinds of dairy, even milk! My cat loved ice cream and cheese – it was difficult to keep him away. Coconut, on the other hand, especially full-fat coconut milk or cream has lots of oil which can cause diarrhea and sore stomachs. With a high level of potassium, it’s best that cats stay away from this good stuff too. My other cat LOVES coconut and has eaten gluten-free tortillas made with coconut (when we weren’t watching!).
🐶 Can dogs have whipped cream?
Dogs can have small amounts of whipped cream as a treat, even coconut whipped cream. In fact, a Starbucks Puppuccino is essentially just whipped cream in a cup. Lucky pups! Moderation is key, however, as large amounts of coconut or lactose may cause diarrhea and an upset stomach.
🍽️ What goes does easy healthy Whipped Cream go with?
Whip it up and serve it on your favorite desserts, puddings, sweet breakfasts, or drinks! Here are my favorite ways to eat fluffy vegan whipped cream:
- Whole30 Chia Pudding
- Paleo Apple Crisp
- Vegan Cupcakes
- Vegan Pumpkin Pudding
- Vegan Apple Crisp
- With fresh fruit like fresh strawberries
- Pancakes
- Waffles
- Cake
- Vegan Jello
- On Oat Milk Hot Chocolate (I added peppermint extract. Soooo tasty!)
- On top of your morning coffee
😋 More easy dessert recipes to try
- Vegan Keto Coconut Clusters
- Vegan Banana Cheesecake
- Chocolate Flaxseed Pudding
- Vegan Peanut Butter Fudge
- Vegan S’mores Cupcake Cookies
Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, and please give it 5 stars with a review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
📖 Recipe
Vegan Whipped Cream Recipe
Ingredients
- 228 g about 1 cup full-fat coconut milk from a can (I used the hard cream at the top of 1 can of coconut milk)
- 25-50 g 1/4-1/2 cup powdered sweetener of choice (see note 1)
- 1/2 tsp vanilla optional
- 1/2 tsp flavoring optional, see notes
- 1/2 tbsp cocoa powder optional
Instructions
- Chill a can of coconut milk in the fridge for at least 2 hours, along with a mixing bowl.
- Carefully, without shaking or bumping, remove the coconut milk can from the fridge, open the lid and scrape the coconut cream out, leaving the clear liquid behind (use in curries, oatmeal, or smoothies) and add it to the chilled mixing bowl along with powdered sweetener, vanilla and/or flavouring and/or cocoa if using them.
- Whisk with an electric hand mixer or stand mixer for a couple of minutes on high speed or manually until soft peaks form. Keep the electric mixer going to create thicker, stiff peaks!
- Use immediately or keep it in the fridge (it will harden) for up to 2 weeks.
Notes
- I use powdered erythritol by Nkd Living. It has a 1:1 sweetener:sugar ratio. You could use regular powdered sugar or another powdered sweetener.
- If your cans of coconut milk are at room temperature you’ll need to chill them before trying to whip them. For best results, chill the cans for 2 hours, or even better results, chill them overnight.
- You can also refrigerate the whisk attachment to your hand mixer or stand mixer. This makes this sweet dessert even easier to whip up.
- Store any leftover vegan coconut whip cream in the fridge in an airtight container for up to 2 weeks. It will get a little harder but you can either whip it back up or eat it as is.
Variations
- Chocolate whipped cream (yas!): Add 1 tbsp of cocoa powder.
- Flavored whipped cream: Add 1/2 teaspoon of your favorite flavoring. I really enjoy orange or peppermint. You can add it along with the vanilla extract or skip the vanilla.
- Chocolate orange: 1 tbsp cocoa powder + 1/2 teaspoon of orange extract.
- Snickerdoodle/Cinnamon whipped cream: Add 1/2 teaspoon of cinnamon. Perfect on a cuppa chai!
- Pumpkin spice whipped cream: Add 1/2 teaspoon of pumpkin pie spice.
I am going to try that one. Today I experimented beating up the water of canned chickpeas to cream. My recipe didn’t work out completely as expected yet, but surely it has potential.
I am going to try that one. Today I experimented beating up the water of canned chickpeas to cream. My recipe didn’t work out completely as expected yet, but surely it has potential.
I’ve tried that once before as well – didn’t quite work out for me either, but I think adding a little cream of tartar is supposed to help. Let me know how this recipe goes! Probably a little tastier than aquafaba =]