Kitchen Quickie: How To Make Coconut Whipped Cream

The holidays are hectic. Where we can, we’re swapping in easy dupes for complex recipes and overindulgent ingredients.

The ultimate healthy dupe for Thanksgiving is vegan coconut whipped cream. Little more than a can of coconut is required and a few minutes with a good whisk. Clean, creamy, and dairy-free, this dessert topper is a sweethtooth’s best friend and pairs with all our favorite pies deliciously. 

How To Make Coconut Whipped Cream


1 can full-fat coconut milk, chilled for 24 hours*
1 – 2 Tbsp sweetener (maple syrup, powdered sugar, cane sugar, etc), to taste
1 vanilla bean, scraped or 1/2 tsp pure vanilla extract (optional)


Chill a can of coconut cream in the refrigerator over night. This will help the fat and liquid separate. The fat will rise to a solid layer on the top — no not shake when opening!

Use a spoon to scoop out the fat with as little liquid as possible. Add the fat to the bowl of the stand mixer, fitted with a whisk attachment (for best results, place them in the freezer for an hour before making the whipped cream).

Whisk on medium-low until the coconut breaks down and starts to become smooth. Add vanilla and sweetener, as desired. Increase the speed to medium-high and continue whisking for 10 minutes. Serve immediately or store in an air-tight container for up to two days.

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