Homemade Coconut Whipped Cream (Refined Sugar-Free!)
Tired of runny whipped coconut cream? This light, fluffy version is dairy-free, naturally sweetened, and takes just minutes to make. Whether you're topping summer berries or a holiday pie, this vegan whipped topping holds its shape and tastes amazing-without any refined sugar.
Why You'll Love This Coconut Whipped Cream Recipe
Using just a handful of pantry staples: coconut cream, maple syrup, vanilla, and a pinch of salt, you'll have a naturally sweetened, dairy-free whipped cream that rivals the real thing in both flavor and texture. And yes, it's completely vegan (as well as Paleo-friendly, and Whole30-compliant if left unsweetened).
Not only is it easy, but it's reliable: no more watery whipped cream, weird separation, or bland flavor.
Nicki's Tip: What I love about this coconut whipped cream recipe is how versatile it is. If you're making a no-bake vegan chocolate tart or a silky chocolate pudding pie, this coconut whipped cream is a delicious alternative to regular whipped cream. It also adds a luscious, dairy-free finish to baked desserts like my healthy gluten-free carrot cake or chocolate almond cake. And if you love a creamy finish layered in pie, don't miss this recipe for vegan banana cream pie-this whipped topping works beautifully there, too.
Ingredients You’ll Need
- Full-fat coconut cream: Use a can of unsweetened, full-fat coconut cream (not to be confused with cream of coconut or coconut milk). Avoid "lite" versions or anything with gums or emulsifiers, which can affect texture. You want just the thick cream, not the liquid.
- Maple syrup: A refined sugar-free sweetener that adds flavor without overpowering the whipped cream. You can also try honey or a monk fruit-based sweetener for a sugar-free option.
- Vanilla extract: Adds warmth and depth..
- Fine sea salt: A small pinch brings out the sweetness and provides balance.
- Optional swap: If you prefer regular whipped cream, beat 1 cup of heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla until it forms soft-to-medium peaks.
How to Make Coconut Whipped Cream
Step 1: Refrigerate the can of coconut cream for 2 hours (don't shake it!).
Step 2: Carefully open the can and scoop the hardened cream into a medium mixing bowl (reserve the liquid at the bottom of the can).
Step 3: Using electric hand beaters, beat the cream until smooth and creamy. Add maple syrup, vanilla extract, and a pinch of salt.
Step 4: Beat again on high speed until the whipped cream becomes light and fluffy. If the whipped cream is too thick, add a small splash of the reserved liquid from the can.
That's it! Spoon it onto pies, swirl it into hot cocoa, or dollop it over fresh fruit.
Why Your Coconut Cream Isn’t Whipping
If your whipped coconut cream turns out soupy or gritty, here's what might've gone wrong:
- You used coconut milk, not cream. Coconut milk is more liquidy and often won't separate properly.
- The can had emulsifiers. Brands that add gums can prevent the cream from firming up. Stick with plain, full-fat coconut cream.
- It wasn't chilled enough. If the cream is still soft, pop it back in the fridge until firm.
- Your bowl or beaters were warm. Cold tools help whip the cream faster and better.
Recipe FAQs
Not ideal. Coconut milk is thinner and won't separate as cleanly. Use full-fat coconut cream for the best results.
Yes! As long as you don't add honey, this recipe is fully vegan and dairy-free.
Maple syrup is my go-to, but monk fruit sweetener is a great sugar-free alternative.
Yes! It can be refrigerated for 2-3 days (it will firm up slightly in the fridge).
P.S. More Homemade Frostings & Toppings:
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Homemade Coconut Cream (Refined Sugar-Free!)
Ingredients
- 1 (13.5-ounce) can coconut cream, refrigerated for 2-3 hours (chill the whole can)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla paste or extract
- Pinch fine sea salt
Instructions
- Carefully open the can of refrigerated coconut cream and scoop out the solids on top, transferring them to a medium bowl (reserve the liquid on the bottom of the can).
- Using electric hand beaters, beat the coconut cream until smooth.
- Add the maple syrup, vanilla paste, and a pinch of salt. Beat on high until the whipped cream is completely smooth. If it's too thick (or slightly grainy) add a small splash of the reserved liquid from the bottom of the can and beat until smooth. (Also, feel free to add more sweetener or salt to taste!)
Notes
- To make coconut whipped cream, be sure to use unsweetened coconut cream, not coconut milk.
- Chilling the coconut cream for 2-3 hours will help it to thicken up when beaten. While some recipes suggest refrigerating the cream overnight, I find it turns too hard to beat. Just a few hours will do the trick.
- You can swap out the maple syrup for granulated sugar, monk fruit sweetener, or stevia.
- You can swap out the coconut whipped cream for regular whipped cream. Combine 1 cup of heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla. Beat to medium peaks.
