Coconut Vegan Whipped Cream (with Chocolate & Pink Options!)
If you’ve ever craved a dreamy, cloud-like topping that’s dairy-free and actually good for you, this coconut vegan whipping cream is about to become your new kitchen essential. It’s light, fluffy, and perfect for topping cakes, pies, fresh fruit—or just eating with a spoon (no judgment here).
One of my favorite things about this recipe is how customizable it is. Want a chocolatey twist? Just whisk in unsweetened cocoa. Craving something pretty and pink? A little fruit powder will transform your cream into the star of any dessert table.
It’s also a fantastic option for those of us who want something indulgent without the heaviness of traditional whipped cream. And, since coconut cream is naturally rich in antioxidants and healthy fats, it’s a treat you can feel good about.
Another one of my favorite parts about this recipe is that I got to make this batch with my good friend, and Emmy-winning actress, Tracey Bregman. We always have the best time together in the kitchen. Check out our video tutorial in the link below!
Coconut Vegan Whipping Cream
Rate This Recipe:
Equipment
- Large Mixing Bowl
- Hand Mixer
Ingredients
- 1 can coconut cream Savoy brand
- 1 tbsp powdered sugar
- ½ tsp vanilla
Instructions
- For chocolate whip cream add 1 tablespoon unsweetened coconut powder.For pink whip cream add 1 tablespoon fruit powder.
- Chill coconut cream in the fridge for a minimum of four hours. Chilling overnight is best.
- Place a large mixing bowl in the freezer for 20 minutes before whipping.
- Carefully remove the coconut cream from the top of the can leaving the liquid behind.*Please note if the coconut cream did not harden in the fridge. The can did not have enough fat content. When this happens, you can add a bit of tapioca flour, approximately 2 tablespoons during the whipping process and this might work. I’ve had it happen a few times and this has helped me but not always- just being honest!
- Place the refrigerated coconut cream into your chilled mixing bowl and use a hand mixer. Whip for approximately 30 seconds to 1 minute.1 can coconut cream
- Then add vanilla and powdered sugar and beat for another 30 seconds.*It is so important to avoid over whipping because this can cause separation.1 tbsp powdered sugar, ½ tsp vanilla
- This serves up to six people. You can use it immediately or refrigerate overnight.
Video
More About This Recipe
Kitchen Tools You’ll Need
- Hand mixer
- Mixing bowl (chilled)
- Spatula
- Measuring spoons
Cooking Tips
- Go for quality brands – Not all coconut creams whip well. Savoy or Thai Kitchen are usually reliable.
- Don’t skip the chill time – Both the can and bowl need to be very cold for best results.
- Serve smart – This cream pairs beautifully with fresh berries, vegan cakes, or even your morning coffee.
Nutrition
Troubleshooting Tip
If your coconut cream doesn’t harden in the fridge (some brands don’t have a high enough fat content), don’t worry. Try adding 2 Tbsp of tapioca flour during whipping. It doesn’t always work, but when it does, it saves the batch!
Health Benefits (Especially for Women Over 50)
Coconut cream is more than just delicious—it’s nourishing. It provides healthy fats that support energy and brain function, and when paired with antioxidant-rich cocoa or fruit powders, you’re adding a little wellness boost to your dessert. It’s proof that indulgence can also be smart.
Final Thoughts
This coconut vegan whipping cream is one of those recipes that feels like magic—simple ingredients, a little patience, and you end up with something elegant and versatile. Whether you’re making it chocolatey, fruity, or keeping it classic, it’s always a crowd-pleaser.
Have you tried making coconut whipped cream before? I’d love to hear how it turned out for you—leave me a comment or let me know your favorite way to use it!