Coconut Whipped Cream Dessert Topping

Easy Vegan Holiday Dessert Recipe from Dairy Free Made Easy

Coconut Whipped Cream

Simple, rich and divinely delish coconut whipped cream recipe, adapted from 'Dairy Free Made Easy', by Alisa Marie Fleming, Go Dairy Free.

Delicious dairy-free whipped topping for fresh fruit salad, stewed fruit, pumpkin or fruit pies, fruit crumbles and crisps.

We love coconut cream with peach crisp, rhubarb crisp or apple crisp - all our favorite desserts!

Total Prep And Cook Time: 15 Minutes

8 Servings or 2 cups

Nutrition Data Per 73g Serving: 174 cal, 16g carb, 12g fat, 8mg sodium, 0g fiber, 1g protein, low Cholesterol, good source of Manganese. Estimated glycemic load 11


  • 2 cans full fat coconut milk (13.5 oz cans) - unflavored and unsweetened
  • 1/3 cup powdered sugar or to taste
  • 1 - 4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time)
  • 1 Tbsp vanilla extract or to taste


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  1. Chill the cans of coconut milk overnight in the fridge
  2. Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans
  3. Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy
  4. Add the vanilla, then gradually beat in the powdered sugar and coconut or tapioca flour, 1 or 2 Tbsp at a time, testing for flavor and consistency
  5. For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur
  6. Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled.
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Recipe Tips:

Alisa's recipe called for rice milk powder, which we couldn't find, so we substituted coconut flour or tapioca flour, and simplified the recipe a bit. Tapioca flour worked best because it has the finest texture.

Danny Brown, of Emily's Allergies, used this coconut cream recipe as the basis of a simple banana pudding for his little princess. He made a single layer of oreo wafers (filling removed), then layered coconut cream and bananas over that. Yummy! His recipe could also be made with the coconut pudding in Coconut Fruit Tart

You'll need an electric mixer, blender or blender stick to make coconut whipped cream. Use a rubber spatula to get ALL the coconut cream out of the cans.

Recipe Comments & Questions:

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Question: I am just wondering approximately how long the cream will last once you whip it up. It says I can put it in the fridge until I'm ready to use it and I don't want to add it to my dessert until I'm ready to serve it. Will it last several hours in the fridge until I'm ready to serve, or do I need to whip it just before serving? Thank you!! I really love the simplicity of this delicious dairy-free whipped topping!

Answer: You can keep coconut whipped cream in the fridge for a few hours before using it. Since it's coconut, it will firm up as it cools. Being mixed with the icing sugar will keep it from separating out. But if you need to keep it in the fridge longer, like overnight, take it out an hour ahead so it won't be too firm when you use it - Judith K., Savvy Veg

More Coconut Toppings:

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Apple Pie Apple Crisp Peach Crisp Rhubarb Crisp Vegan Pumpkin Pie Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
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