Coconut Whipped Cream (and Brands that Work Best!)

Coconut Whipped Cream (and Brands that Work Best!)

Course: Dessert

Cuisine: American

Keyword: coconut whip, coconut whipped cream

Prep Time: 10

Total Time: 10

Servings:

Calories: 106kcal

Author: Megan Gilmore

Coconut whipped cream is an easy dairy-free topping, but I recently revisited this recipe because coconut milk brands have changed (a lot!) since I originally shared this recipe over 10 years ago. I've learned which brands don't work, and which brands do, so be sure to read the tips below to get the best results on your first try.

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Ingredients

13.5 ounce can full-fat coconut milk or coconut cream (chilled; cream only)
1 to 2 tablespoons maple syrup
½ 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 information is for roughly 2 tablespoons of coconut whipped cream, made with only 1 tablespoon of maple syrup. This information is just an estimate, and not a guarantee.

Coconut Milk Note: As of 2026, I don't recommend using Native Forest brand coconut milk for making whipped cream. The texture is weird and curdled when you whip it. I don't know why, since the ingredients are the same as other brands that do work.

Recommended Brands: Recently, I've had the best results with Whole Foods 365 coconut cream (you get more cream this way) and I would say the runner up is Thai Kitchen. Both contain guar gum in the ingredient list. Thai Kitchen's cream is not as hard when chilled, so it's harder to separate from the liquid, but it still has a nice consistency for whipped cream. It would probably be best with powdered sugar for a little structure, rather than maple syrup.

Sweetener Note: I also tested this recipe with organic powdered sugar, and 1/4 cup will work as an alternative to the maple syrup. I assume honey would also work if you don't need this recipe to be vegan.

Nutrition