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If you need a dairy-free whipped topping for hot chocolate or desserts, this coconut whipped cream recipe is for you. It calls for just 3 ingredients and is naturally sweetened with maple syrup instead of refined sugar.
The key to getting good results on your first try? Starting with the right brand of canned coconut milk.
I originally shared this recipe over 10 years ago, and since then, canned coconut products have changed. I added a can of Native Forest “coconut cream” to my grocery order last week, and the can that arrived was… teeny tiny. (Less than 6 ounces!) So, make sure you pay attention to the brands I tested below the printable recipe if you want better results on your first try.
āāāāā Featured Review
“As a whipped cream addict, this is the best!” – Kayla
Ingredients You’ll Need
- Canned Coconut Milk. This is the crucial ingredient that can make or break your results. Don’t buy lite coconut milk, or you’ll have less cream to work with. My favorite brands to start with are from Whole Foods 365 or Thai Kitchen.
- Sweetener. Maple syrup is perfect for those who need a vegan and dairy-free topping. You can also use organic powdered sugar, if you prefer. (See FAQs below)
- Vanilla Extract. Helps add a hint of vanilla flavor, just like regular whipped cream.
I’ll share detailed notes about each brand of coconut milk I tried below the recipe. Scroll down if you have a different brand and want to know how it worked for me.
How to Make Coconut Whipped Cream from Scratch
Step 1:
You’ll need to start with a can of full-fat chilled coconut milk. It’s ideal if you can place this in the fridge the night before you plan to make it, so you know the coconut cream will be solid when you open the can.
Open the can and scoop the solid coconut cream into a large mixing bowl. You’ll only need the solid cream for this recipe; save the liquid in the fridge for another use, like smoothies or chia pudding. You can start with a chilled mixing bowl, if you want to prevent the coconut cream from getting too soft, but I usually don’t plan that far ahead.
Note: If your kitchen is relatively cold, around 68ĀŗF, you may already be able to tell if you have a good can of coconut milk or not. When you shake the can, you should not hear much sloshing. Solid coconut cream will prevent sloshing sounds, so it’s best if the can makes little noise when shaken. You can do this at the store, assuming it’s air-conditioned, to compare brands. The less sloshing, the better.
Step 2:
Add 1 tablespoon maple syrup (or start with powdered sugar) and 1/2 teaspoon vanilla extract to the coconut cream, then use a whisk attachment on an electric mixer to whip the cream. It will look clumpy at first!
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Keep mixing, and it should start to look smoother. Coconut whipped cream doesn’t become as fluffy and light as regular whipped cream, so set the right expectations. It will be smooth and creamy, especially when you run a spatula through it, but still rather dense-looking.
As soon as you’re happy with the flavor, it’s ready to serve right away over your favorite dessert or fresh fruit. For a piped look, like the photo at the top of this post, transfer the whipped cream to a piping bag fitted with a 1M (star) tip for decorating.
Storage Tip: You can store coconut whipped cream in an airtight container in the fridge for up to 5 days. It will likely thicken when chilled, so you might need to whip it again just before serving for the fluffiest texture.
How to Save a Bad Batch of Coconut Whip
If you happen to open a bad can of coconut creamā meaning it’s either all liquid or the cream curdles when you whip itāyou can either use it in another coconut milk recipe or turn it into sweetened condensed coconut milk.
During my photoshoot for this post, I realized the whipped cream from the Native Forest can wasn’t going to turn out well, so I transferred it to a saucepan (along with the rest of the liquid in the can) and made sweetened condensed milk. Then I wondered… what would happen if I whipped it after it chilled overnight?
Of course, I had to find out. The results of whipping sweetened condensed milk aren’t as fluffy as regular whipped cream, but it still makes a tasty, sweet topping if you’re trying to save a bad batch. (Or use it to make my 3-ingredient fudge instead.)
Coconut Whipped Cream (and Brands that Work Best!)
Ingredients
- 13.5 ounce can full-fat coconut milk or coconut cream (chilled; cream only)
- 1 to 2 tablespoons maple syrup
- Ā½ teaspoon vanilla extract
Instructions
- Start with a chilled can of coconut milk that has been stored in the fridge overnight. Note: If you do shake the can and hear a lot of sloshing, it probably won't work well for this recipe. The can should feel solid, like it's full of hardened coconut cream.
- Carefully open the can of coconut milk and scoop the thickened cream into a large bowl. The amount of cream may vary in each can, but you should get roughly 1 cup (give or take) of coconut cream per 13.5-ounce can. Reserve the remaining liquid in the bottom of the can for a morning smoothie or chia pudding.
- Add the pure maple syrup and vanilla extract to the coconut cream in the bowl. Use an electric mixer to beat everything together until smooth. This should take 1 to 2 minutes. Taste and add more sweetener, if needed.
- Serve the coconut whipped cream right away, or store it in an airtight container in the fridge for up to a week. The cream will thicken up even more when chilled, but you can whip it again to help it fluff up, or just let it sit on the counter for 15 minutes, and stir well. For a "piped" look, scoop the cream into a piping bag with a frosting tip, and squeeze it onto your favorite desserts. (See brand recommendations in the full post to see which brand of coconut milk works best for this.)
Video
Notes
Nutrition
Comparing Brands of Coconut Milk
I’ll list these in order of my favorite at the top to my least favorite at the bottom.
Best Options
- 365 by Whole Foods Coconut Cream. (Tested 2026.) You’ll get more coconut cream when you start with this, rather than regular coconut milk. I got 283 grams of cream, compared to 213 grams from the same brand’s full-fat coconut milk. This also whips very nicely with maple syrup as the sweetener. I was able to add 2 tablespoons without it becoming runny.
- 365 by Whole Foods Coconut Milk. (Tested 2020.) I’m very impressed by how smooth the coconut cream is in this can. I don’t know why it’s different, because the ingredients are the same as the two brands above, but it’s really nice! I got 213 grams of cream from this can, which is slightly under 1 cup. It whips up very nicely and holds its shape for piping.
- Thai Kitchen Coconut Milk. (Tested 2026.) I was surprised by how soft the coconut cream on top was, even after chilling in the fridge for several days. Do not shake the can at all if using this brand! I was still able to scoop it away from the liquid, and I liked the texture. It wasn’t lumpy or curdled like other brands. It is runnier in texture, since it wasn’t as solid to start with, so this would probably work best with powdered sugar as the sweetener.
- Native Forest Simple (no guar gum). (Tested 2026). The moment I opened the can, I could tell there wasn’t as much coconut cream as in other brands. However, the small amount that I did get was much creamier than the regular kind below. It didn’t become weird or gummy, so it’s fine for making whipped cream if you only need a very small amount.
Least Favorite Options
- Trader Joe’s Coconut Cream: (Tested 2020.) The solid cream has a very hard texture, as if it has a higher coconut oil content. This is not my favorite for whipped cream; it’s slightly lumpy with pieces of harder coconut oil throughout. I got 227 grams of cream from one can. This brand does not contain guar gum if you are looking for that option.
- Thai Kitchen Coconut Cream. (Tested 2020.) This brand produces a lumpy coconut whipped cream similar to Trader Joe’s. I got 215 grams from one can, which is just under 1 cup. This one isn’t my top choice, but it works in a pinch. I’d probably use powdered sugar with this brand to help it whip up without getting runny.
- Regular Native Forest Coconut Milk. (Tested 2026.) When I tested this brand in 2020, the results were very runny, but something has changed because now it consistently gives me curdled, unappealing whipped cream. I don’t recommend this brand for whipped cream at all, but it’s excellent in recipes that call for a full can of coconut milk. I use it all the time for other things, like coconut milk ice cream or Panang Curry.
- Simply Asia. This brand of coconut milk made a sloshing sound when I shook the can, even after it chilled overnight in the fridge. That’s when I knew I wouldn’t get enough coconut cream for this recipe. I used it to make smoothies instead!
More Dairy-Free Recipes to Try
- Chocolate Pots de CrĆØme
- Healthy Hot Chocolate
- Avocado Pudding
- Chocolate Almond Flour Cupcakes
- Healthy Birthday Cake
- Vegan Pumpkin Pie
- Strawberry Cream Pie
- Gluten-Free Vegan Chocolate Cake
If you try this coconut whipped cream recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.
I can’t wait to give this a try! I’ve made coconut whipped cream a few times in the past with varying success, but have not yet landed on a way to have it keep structure when piping. Do you think I could store this in the piping bag in the fridge over a few days?
Yes, I think you can store it in a piping bag in the fridge! I would knead the bag right before you want to serve it, since the coconut cream can thicken again when chilled. (The thickened version might be harder to pipe, but I think kneading it would make it creamier and softer again.)
When I chill the can overnight, there isn’t any separation. It’s entirely liquid so there no solid cream to work with.
Oh no, that sounds like an unfortunate can of coconut milk. Would you mind sharing which brand it was? When shopping for coconut milk, it helps if you can shake the can while you’re still at the store. I like to pick a can that doesn’t make an “sloshing” sound, in the hopes that there will be plenty of solid cream inside. Hope you have better luck next time!
I often use Thai Kitchen Organic. That’s a great suggestion. I will try that. Thanks!
My results for this recipe were a complete opposite, failure. I even left the can of full fat coconut milk in the fridge for 3 days. When I opened the can, the entire contents were liquid. So I ended up having to use an entire container of cool whip to emulsify everything.
I’m so sorry to hear that! Sounds like an unfortunate can of coconut milk if it was all liquid.
Hi I have never made this recipe but I have questions about it because I always get skepical and anxious about recipes sometimes not working out and I have a lot of food allergies. I wanted to know if premium Chas organic premium coconut milk and using a kitchen aid mixer would get me the right consistency for this recipe?