Dairy-Free Whipped Cream is a simple and easy recipe to make! You only need full fat coconut milk, vanilla extract, and powdered sugar. This recipe can easily be made sugar-free and can be used with a variety of recipes!
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Why You'll Love This Recipe
Dairy-Free Whipped Cream is one of my favorite recipes to make because it's so versatile!
I've been using this particular recipe for years and it comes out perfect every single time. (If you follow my simple step-by-step instructions, your recipe will come out perfect too!)
And the best part is, you only need 3 ingredients and about 5 minutes to make it! Traditional whipped cream recipes use dairy products like heavy cream, but to make this completely vegan and dairy-free, I used full fat coconut milk.
Coconut whipped cream has a super light and fluffy texture with a sweet and creamy flavor. The powdered sugar and vanilla extract give it less of a coconut flavor, but if you're not a fan of coconut there is a chance you might not like this recipe.
🍴Ingredient Notes
- Full Fat Coconut Milk - Any full fat coconut milk in a can will work. My favorite brand is Native Forest. Chill the can for at least 6 hours before making whipped cream.
- Powdered Sugar - I prefer using Lakanto powdered sugar for a sugar-free option, but Wholesome makes a great organic powdered sugar.
- Vanilla Extract - To give the whipped cream a classic flavor, you'll need a little vanilla extract!
🍴Step by Step Instructions
Step 1: Separate Solid from Liquid
Start by scooping out the thick part of the coconut milk out of the can and add it to a chilled mixing bowl with the vanilla extract and powdered sugar. (Save the liquid for smoothies & cooking.)
Step 2: Whipping
Whip with a hand mixer or stand mixer on high until you reach a thick and fluffy consistency. (It will take about 2-3 minutes.) You'll know the whipped cream is ready when it can form stiff peaks on the whisk.
Step 3: Storing & Serving
Store chilled until you're ready to serve!
Whipped Cream Tips
In order to make whipped coconut cream, the coconut milk can must be chilled.
This helps it to thicken up, and also assures that the thick part of the cream will separate. I recommend chilling the can for at least 6 hours. (Overnight is best!)
When adding it to your bowl, you only want the THICK creamy part at the top. If you dump the entire can, it will NOT thicken up into a whipped cream consistency.
Use a spoon to gently scoop the thick part out into a chilled bowl. I usually pop the mixing bowl in the freezer for a few minutes before making the whipped cream.
Serving Suggestions
Fresh Fruit
One of my favorite ways to enjoy whipped cream is with fresh berries! Add a spoonful on top of strawberries, blueberries, or any fresh fruit.
One of my favorite desserts is this Dairy-Free Strawberry Shortcake!
Milkshakes & Smoothies
Whipped cream is also great on smoothies and milkshakes like my Toasted Coconut Milkshake Recipe and my Chocolate Protein Shake!
Frosting
I love using this recipe as a frosting alternative for my Homemade Coconut Lime Cake, Paleo Carrot Cake, and Almond Flour Banana Cake!
Breakfast
Add a dollop on top of your favorite pancakes or waffles!
Pie
One of the most popular ways to use whipped cream is on top of pie! Try this recipe with my Pumpkin Pie Bars!
Chocolate Recipes
This recipe also pairs great with chocolate recipes like my Dairy-Free Chocolate Mousse and my Chocolate Carrot Cake!
Frequently Asked Questions
My favorite brand is Native Forest, but you can also use Thai Kitchen or Trader Joes or Whole Foods 365 brand.
You can use 1-2 tablespoons of maple syrup in place of the powdered sugar, but I find that the powdered sugar gives it a light and fluffy texture.
For a single batch I suggest using a hand mixer. If you add in a second can of coconut milk to double the recipe, use a stand mixer with a whisk attachment instead.
You can find canned full fat coconut milk at most grocery stores or natural food markets like Whole Foods. (Or even on Amazon!)
Unfortunately, there are no substitutions for this recipe. Full fat coconut milk works because of its high fat content. Non-dairy milk like almond milk would be way too thin!
How to store leftovers
Leftover coconut whipped cream should be stored in an airtight container in the refrigerator for about 2-3 days.
Recipes to enjoy with Whipped Cream!
After you make this Dairy-Free Whipped Cream, make sure to leave a comment & rate the recipe!
Recipe Card
Easy Dairy-Free Whipped Cream Recipe
Equipment
- 1 Hand Mixer or Stand Mixer
- 1 Chilled Mixing Bowl
Ingredients
- 13.5 Ounces Full Fat Coconut Milk The can needs to chill for at least 6 hours.
- 2-3 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract
Instructions
- Start by scooping out the thick part of the coconut milk out of the can and add it to a chilled mixing bowl with the vanilla extract and powdered sugar. (Save the liquid for smoothies & cooking.)
- Whip with a hand mixer or stand mixer on high until you reach a thick and fluffy consistency. (It will take about 2-3 minutes.) You'll know the whipped cream is ready when it can form stiff peaks on the whisk.
- Store chilled until you're ready to serve!
Notes
Whipped Cream Tips
In order to make whipped coconut cream, the coconut milk can must be chilled. This helps it to thicken up, and also assures that the thick part of the cream will separate. I recommend chilling the can for at least 6 hours. (Overnight is best!) When adding it to your bowl, you only want the THICK creamy part at the top. If you dump the entire can, it will NOT thicken up into a whipped cream consistency. Use a spoon to gently scoop the thick part out into a chilled bowl. I usually pop the mixing bowl in the freezer for a few minutes before making the whipped cream.How To Store Leftovers
Leftover coconut whipped cream should be stored in an airtight container in the refrigerator for about 2-3 days. ** See full post for more information and step by step photos!Nutrition
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Toby Jacobs
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