Coconut Whipped Cream

Dairy-free Coconut Whipped Cream Recipe

Whipped cream is one of those toppings that can go with anything and make everything taste better.

It’s perfect on top of a slice of key lime pie or a cup of chocolate mousse. My husband loves it on top of a banana split, I love it on top of my Banana Cream Pie Smoothie, but it’s also simple enough to eat with a bowl full of juicy strawberries.

Simply put, whipped cream is the bomb!

Because our family is trying to eat cow-dairy free we’ve missed the joy of having a dollop of whipped cream here and there…until today!

With just 1 can of coconut milk, a little sugar and vanilla extract you can have this dairy-free alternative whipped up in no time.

To start, all you have to do is place a can of full-fat unsweetened coconut milk in the refrigerator over night. This is going to help the fat rise to the top of the can and solidify.

Refrigerated Coconut Milk

When you’re about 1 hour away from being ready to make the whipped cream, place your mixing bowl and whisk into the refrigerator. This helps the cream stay as cold as possible as you mix it.

When it’s time, gently open the can of coconut milk and scoop out the fat from the very top of the can, making sure not to get any liquid into the mix.

Mix on high for 5 minutes or until stiff peaks are formed. Add in 1/2 cup of organic powdered sugar and 1 teaspoon vanilla extract (I used clear vanilla to keep the cream as white as possible). Mix for another 2-3 minutes on medium-high.

Serve over your favorite fruit, bowl of ice cream or your favorite slice of pie and enjoy!

The best dairy-free alternative to whipped cream: coconut whipped cream!

Coconut Whipped Cream


  • 1x 14oz can coconut milk, full-fat and unsweetened
  • 1/2 cup organic powdered sugar
  • 1 teaspoon vanilla extract, clear if possible


  1. Place can of coconut milk in refrigerator over night.
  2. 1 hour before you're ready to whip up this cream, place your mixing bowl and whisk in refrigerator.
  3. When ready to go, gently remove coconut milk from refrigerator and open carefully. Remove chilled bowl and whisk too.
  4. Scoop out all the fat from the top and place in chilled mixing bowl, making sure not to get any liquid into the bowl.
  5. Mix on high for 5 minutes or until stiff peaks are formed.
  6. Add in powdered sugar and vanilla extract and beat on medium-high for an additional 2-3 minutes.
  7. Serve immediately and enjoy!


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By day, Christina is a Celebrity Trainer at the DDP YOGA Performance Center in Atlanta, GA. And by night, she is the nutritionist and food blogger behind where she shares her passion for gluten-free living. She also just published her 1st eBook: 30 Days To A New You which you can find at: When she's not at work or in the kitchen she enjoys hiking the Georgia mountain trails, playing whirlyball, attempting DIY crafts and playing superhero with her little boy.

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