Dairy-free whipped cream is easily made from the thick cream of chilled full-fat coconut milk (or coconut cream), whipped with a little sweetener and vanilla until light and fluffy. The trick is to refrigerate a can of full-fat coconut milk overnight so the cream separates and hardens; you then scoop off the solid cream, leaving the water behind, and whip it. To make it, chill the can overnight, scoop the firm cream into a cold bowl, add 2 tablespoons of powdered sugar or maple syrup and half a teaspoon of vanilla, and whip with an electric beater for 2–3 minutes until fluffy. It holds its shape for piping onto desserts, hot chocolate or fruit. Coconut whipped cream is 100% vegan, dairy-free and cholesterol-free. Keep the bowl and beaters cold for the best volume. For coconut cream, plant milks and vegan dessert staples, EarthBased delivers pan-India in 3–5 days.
Dairy whipped cream is easy to replace — coconut cream whips up just as light and holds its shape beautifully. Here is the foolproof method.
What You Need
- 1 can (400ml) full-fat coconut milk or coconut cream, chilled overnight
- 2 tbsp powdered sugar or maple syrup
- 1/2 tsp vanilla extract
Important: Use full-fat coconut milk or coconut cream, not light versions. The cream must be able to separate and harden.
How to Make Dairy-Free Whipped Cream
- Refrigerate the can of coconut milk overnight (at least 8 hours). Do not shake it.
- Chill a mixing bowl and beaters in the freezer for 10 minutes.
- Open the can and scoop out only the thick, solid cream from the top. Leave the watery liquid behind (save it for smoothies).
- Add the cream to the cold bowl with the sweetener and vanilla.
- Whip with an electric beater for 2–3 minutes until light and fluffy.
- Use immediately, or chill until ready to serve.
Tip: If it is too soft, chill the whipped cream for 20–30 minutes to firm up before piping.
How to Use It
Pipe onto cakes and pies, dollop over hot chocolate or coffee, layer into parfaits, or serve with fresh fruit. It holds its shape for several hours when kept cold.
Frequently Asked Questions
How do you make dairy-free whipped cream?
Chill a can of full-fat coconut milk overnight, scoop the firm cream off the top into a cold bowl, add 2 tablespoons of powdered sugar or maple syrup and half a teaspoon of vanilla, then whip with an electric beater for 2–3 minutes until fluffy.
Why do you chill the coconut milk overnight?
Chilling separates the thick cream from the coconut water and hardens it, so you can scoop off just the cream to whip. Without overnight chilling, the cream and water stay mixed and will not whip properly.
Can I use light coconut milk for whipped cream?
No. Light coconut milk does not have enough fat to separate and whip. Always use full-fat coconut milk or dedicated coconut cream for dairy-free whipped cream.
How long does coconut whipped cream last?
Coconut whipped cream keeps in the fridge for 2–3 days in a sealed container. Re-whip briefly if it softens. It holds its shape best when kept cold until serving.
Does coconut whipped cream taste like coconut?
It has a mild coconut flavour, which works beautifully with most desserts. The vanilla and sweetener soften it further. For a neutral taste, look for coconut cream labelled as having a light flavour.