Dairy-Free Whipped Cream
Light, fluffy, and full of tropical flavour — coconut whipped cream is a delicious dairy-free alternative that pairs beautifully with all kinds of desserts. It’s made using the thick, creamy layer from chilled coconut cream and whipped until soft and airy. Whether you’re topping a cake, pie, or fresh fruit, this coconut whipped cream adds a naturally sweet and luscious finish that’s hard to resist.
Let’s get whipping!
Why You’ll Love this Recipe
- Naturally dairy-free – Made from pure coconut cream, it’s perfect for those avoiding dairy.
- Light and fluffy texture – Whips up beautifully for a smooth, airy finish.
- Tropical coconut flavour – Adds a subtle sweetness and island vibe to any dessert.
- Versatile – Use it to frost cakes, top pies, spoon over fruit, or enjoy by the spoonful!
- Simple ingredients – No need for fancy tools or hard-to-find ingredients.
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This dreamy topping is perfect for cakes, pies, fruit, or even your morning coffee. My favorite way to enjoy it? Paired with my soft, fluffy Coconut Chiffon Cake — they’re a match made in dessert heaven!
Ingredients in this Coconut Whipped Cream Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Coconut cream – chilled overnight in the fridge
- Icing Sugar – sifted
- Vanilla Extract – clear preferred, but regular works too
- White Food Colouring – optional, for a bright white finish
📌 Note: Only scoop out the solid top layer of coconut cream — avoid the liquid underneath. You’ll typically get enough solid cream from two standard cans.
How to Make Coconut Whipped Cream
- Place the can of coconut cream in the fridge overnight to chill and separate. Chilling helps the cream separate from the coconut water so you can scoop out the solid coconut cream for whipping the next day.
- On the day you want to whip the coconut cream. Scoop out the thick, solid part of the chilled coconut cream.
- In the photo, I’m scooping the solid coconut cream from one can. You’ll need about two cans to get 600 grams for this recipe.
- As you can see, there’s some leftover liquid — don’t toss it! Save it for smoothies or other recipes.
- In a small bowl, add the salt in the icing sugar.
- Mix well and set aside.
- Before whipping, place your mixing bowl (I prefer using glass) in the freezer for 15 minutes.
- Now that your bowl is nicely chilled, it’s ready for whipping the coconut cream.
- Add the chilled coconut cream in the frozen mixing bowl. Beat it on medium speed until soft peaks form.
- Soft peak means when you lift the beaters, the cream should hold its shape but the tip gently folds over.
- Place a sieve over the bowl and sift in the icing sugar mixture.
- Remove the sieve, then add the clear vanilla extract.
- Beat it on medium speed until stiff peaks form..
- As you beat, you can see more definition in the beater trails that’s a sign you’re nearly at stiff peaks.
- When it reaches the consistency of stiff peaks, the cream should be thick and stable, and when you lift the whisk, the tip stands straight without drooping.
- Add a few drops of white food colouring (optional) for a clean, bright finish, then beat until fully incorporated. Cover and refrigerate until ready to use.
Tips for Making the BEST Coconut Whipped Cream
- Chill overnight: Refrigerate your cans of coconut cream at least overnight so the cream solidifies and separates from the liquid.
- Use only the thick part: When opening the can, scoop only the solid cream on top — leaving behind the liquid. This gives you the best texture for whipping.
- Chill your mixing bowl: Pop your mixing bowl (preferably glass or metal) into the freezer for 10–15 minutes before whipping. A cold bowl helps the cream whip faster and hold its shape better.
- Don’t over whip: Beat just until stiff peaks form. Over whipping can make the cream grainy or separate.
- Keep it cold: Coconut whipped cream softens quickly at room temperature. Store in the fridge until ready to use, and re-whip briefly if needed.
- Optional: White food colouring – A few drops can brighten the cream to a whiter finish, especially helpful if you’re going for a clean look on cakes.
Pair It With
- Coconut Chiffon Cake: Light, airy, and full of coconut flavour — this is a dreamy match.
- Tropical fruit: Spoon it over mango, pineapple, or passionfruit for a refreshing treat.
- Chocolate desserts: Balance rich brownies or chocolate mousse with a coconut twist.
- Pancakes or waffles: Use as a dairy-free topping alternative for a brunch upgrade.
- Vegan or gluten-free cakes: It’s a perfect complement to lighter, allergy-friendly bakes.
- Berry compote: The sweet-tart combo of berries pairs beautifully with coconut cream.
How to Store this Coconut Whipped Cream
- Refrigerate: Store in an airtight container in the fridge for up to 3–4 days.
- Re-whip if needed: It may firm up or separate slightly after chilling—just give it a quick whisk before using.
- Do not freeze: Freezing can change the texture and make it grainy or watery when thawed.
Frequently Asked Questions
Not ideal — coconut milk has a higher water content and won’t whip properly. You need the thick, solid part from full-fat coconut cream.
There are a few possible reasons:
The coconut cream wasn’t chilled long enough — it needs to be in the fridge overnight to separate properly.
You accidentally scooped some of the liquid — only the thick, solid part should be used.
The brand may not be suitable for whipping. Some brands contain stabilisers or too much water, which can prevent the cream from whipping. Look for full-fat coconut cream with minimal added ingredients.
Yes! You can whip it a day in advance and store it in the fridge. Re-whip briefly before using if it firms up too much.
Yes! It’s naturally dairy-free and perfect for vegan desserts.
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Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Coconut Whipped Cream
- Prep Time: 10 mins
- Chill Time: 12 hours
- Cook Time: 10 mins
- Total Time: 12 hours 20 mins
- Yield: 4 cups 1x
- Category: Frostings and Fillings
- Method: Whip
- Cuisine: Western, Asian
Description
Light, fluffy, and naturally coconutty — this coconut whipped cream makes the perfect topping for cakes, pies, or fruit.
Ingredients
- 600 ml coconut cream, refrigerated overnight
- 60 g icing sugar
- 1/2 tbsp clear vanilla extract
- 1/4 tsp sea salt
Instructions
- Place two cans of coconut cream in the fridge overnight to chill and separate.
- The next day, scoop out the solid, thick coconut cream from the top of each can — this is what you’ll use for whipping. Be careful not to scoop up the separated liquid from the bottom of the cans.
- In a small bowl, mix the salt with the icing sugar and set aside.
- Before whipping, place your mixing bowl (I prefer using glass) in the freezer for 15 minutes.
- Beat the chilled coconut cream in the cold bowl until soft peaks form.
- Place a sieve over the bowl and sift in the icing sugar mixture. Remove the sieve, then add the clear vanilla extract.
- Continue beating until stiff peaks form.
- (Optional) Add a few drops of white food colouring for a clean, bright finish, and beat until fully blended.
- Cover and refrigerate until ready to use.
Equipment
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- This coconut whipped cream is the perfect topping for my coconut chiffon cake! Watch my full step-by-step tutorial to see how I make them together.
Nutrition
- Serving Size: 1 cup
- Calories: 565kcal
- Sugar: 15g
- Sodium: 152mg
- Fat: 53g
- Saturated Fat: 47g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Final Thoughts
Coconut whipped cream is a dreamy, dairy-free alternative that’s light, fluffy, and packed with natural tropical flavour. Whether you’re topping a cake, filling pastries, or adding a swirl to fresh fruit, it’s an easy way to elevate any dessert. Just remember — the right brand, proper chilling, and gentle handling make all the difference. Once you’ve mastered it, you’ll want to keep a can of coconut cream in your fridge at all times!
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
