Coconut Whipped Cream (Non-dairy)


  • 1 can (13.5-15 oz) full-fat coconut milk or coconut cream
  • 1-3 tbsp (15-45 mL) powdered sugar*
  • 2-3 tsp (10-15 mL) vanilla extract


  1. Refrigerate the can of coconut cream overnight so that the liquid and solid separate. 

  2. Open the can and place the solids into a small bowl to break up the chunks. Reserve the liquid for another use. (Use the liquid in smoothies or oatmeal!) 

  3.  Put the solids into the container of the Whipped Cream Maker (to the fill line). Add in powdered sugar and vanilla.

  4. Place the lid to secure. Pump the handle until contents reach the desired consistency. 


  • 16  servings

Nutrients per serving:

Calories 90, Total Fat 4 g, Saturated Fat 3.5 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 10 g, Fiber 0 g, Sugars 13 g, Protein 0 g

Cook's Tips:

Use full fat coconut cream or coconut milk (not light). You need the fat in order to get the creamy texture. Make sure the coconut cream/milk is chilled when making the whipped cream. Do not let it sit out at room temperature.

Different brands of coconut milk may perform differently in this recipe. We have found success with Thai Kitchen® Coconut Milk (unsweetened) and Thai Kitchen® Coconut Cream. (Thai Kitchen is a registered trademark of Simply Asia Foods, Inc.)

*Different brands of coconut milk have varying levels of sweetness, so add the powdered sugar to taste.

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