Homemade Coconut Whipped Cream (vegan, paleo, keto & body ecology)Skip to Recipe
This homemade coconut whipped cream recipe is the best way to learn how to make your very own whipped cream at home! If you are in need of a perfect dairy-free whipped cream, this vegan recipe is also paleo, keto, and body ecology friendly. With amazing texture and delicious flavor, this coconut whipped cream is a crowd pleaser!
Dessert of My Dreams
Can someone say dream come true? I’ve been daydreaming about this vegan whipped cream recipe for years now. As a child, I could never get enough whipped cream. To be honest I’d rather not even have the pumpkin pie or pudding unless I have the whipped cream!
So here we are, ready to take on the world and make our own dairy-free whipped cream. I assure you it is super easy to do! A Whipped Cream canister isn’t completely necessary, but if you want to go the extra step it is well worth the money. Either way, I promise you this coconut whipped cream recipe is delicious and simple to make.
Why Make Your Own Dairy-Free Whipped Cream?
The first reason is to have control over your ingredients, this dairy-free whipped cream recipe is sugar-free and preservative-free. When you buy the pre-made versions from the store and look at the ingredients, it is filled with gums, fillers, sugar, and processed ingredients that we just don’t need.
Another HUGE plus is we aren’t wasting any packaging or plastic when you make your own vegan whipped cream at home, you have a reusable stainless steel canister. You and momma earth are both winning here!
Is Coconut Whipped Cream Good For You?
Yes! Coconut cream is a nutrient-dense ingredient, that has really amazing flavor and healthy fats. While this dairy-free whipped cream pairs deliciously with desserts just like traditional whipped cream and can be used as a replacement, it uses ingredients that support a healthy body.
No sweetener is needed at all since the coconut and vanilla are so flavorful on their own. If you choose to add plant-based sweetener, stevia, this is still free of refined sugars adding to it’s healthful qualities!
This coconut whipped cream is fluffy, creamy, and so dreamy. It takes only a few ingredients!
- Coconut cream in cans. Coconut cream can be used as a dairy-free replacement anywhere there is a call for heavy cream. I’m dairy-free, and I prefer this coconut version anyway, it’s so delicious and full of healthy fats and nutrients.
- Coconut oil is a healthy oil that has amazing flavor and texture and adds to this vegan whipped cream.
- Vanilla bean powder or extract will add just a touch of warm vanilla flavor.
- Stevia or maple syrup can be used to sweeten the coconut whipped cream, but I prefer it unsweetened as the coconut itself is sweet enough.
How to Make Coconut Whipped Cream
The very first step to making this coconut whipped cream perfectly is to put the cans of coconut cream in the refrigerator for 12 to 24 hours. This is an important step!
With a mixer (either hand or stand is fine) on medium-high speed, beat the coconut cream in a bowl until it’s smooth.
Add in the coconut oil, vanilla, and sweetener if using, and whip until combined.
Store the whipped coconut cream in the refrigerator until you are ready to use it, or it can go in the freezer for 30 minutes or less to get a quick chill.
To use the canister: Re-whip the chilled vegan whipped cream, and carefully pour the mixture into the canister. Put the lid and charger on, shake it up, and press down on the lever.
If not using the canister, simply re-whip quickly once chilled and you are ready to use it and spoon it out in dollops onto whatever you are eating it with! No harm in just eating a spoonful either, trust!
Why isn’t my coconut cream whipping?
The main reason you might have issues with your coconut cream whipping is if it hasn’t been chilled long enough and separated completely. Make sure you plan ahead and keep the cans in the fridge overnight, or even better for 24 hours.
Alternately, if the coconut cream is too thick when you whip it, you can add just a touch of the reserved coconut water from the can of cream. That should help!
How to Enjoy This Vegan Whipped Cream
This recipe can be a dairy-free whipped cream to replace traditional whipped cream wherever you may use it. On top of desserts like pies, cobblers, or even smoothies, is a good place to start!
Pancakes and waffles are also super yummy topped with this sugar-free coconut whipped cream for a rich and flavorful breakfast or dessert.
Having a rough day and need a few spoonfuls of whipped cream? Do it! It heals the soul and really is healthy too, so you’ll truly feel better after what feels like an indulgence.
Lastly, I just want to add – dip your cookies in it! No regrets!
Need some dessert ideas to enjoy with this coconut whipped cream? Look no further!
- Gluten-Free Peach Cobbler
- No-Bake Brownie Truffles
- Cake Batter Blondies
- Quinoa Pumpkin Pancakes
- Sprouted Grain Hippie Waffles
- 2 cans coconut cream
- 2 Tablespoons coconut oil
- 1 teaspoon vanilla bean powder or extract
- Sweetener to taste, stevia or maple syrup
- Place the coconut milk cans in the fridge for at least 12 hours, or 24 hours.
- Once chilled, open the cans and scoop the solid white coconut cream into the bowl. The coconut water will have settled at the bottom. Discard it or save it for another use.
- Using an electric hand mixer or stand mixer, beat the cream on medium-high speed until fluffy and smooth.
- Add the coconut oil, vanilla, and optional sweetener and whip again until combined.
- Store the coconut whipped cream in the refrigerator or freezer until ready to use. (In the freezer for no longer than 30 minutes)
- If using a canister: Take the mix out of the freezer or fridge, and whip it again.
- Carefully pour the mix into the canister.
- Put the lid on and attach the charger piece.
- Shake to mix, and press down on the lever.