How to Make Coconut Whipped Cream

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Wooden spoon in a bowl of homemade Coconut Whipped Cream made with our favorite brand of coconut cream

Perfect coconut whipped cream is at your fingertips with this step-by-step tutorial! Plus, we’ve recently updated the post with new information on what brands are best and which brands to avoid!

Bowl of coconut cream for our tutorial on How to Make Coconut Whipped Cream

What is coconut whipped cream?

Coconut whipped cream is a dairy-free alternative to classic whipped cream, which is made with heavy whipping cream! For a dairy-free, vegan-friendly version, simply swap a good quality full-fat coconut milk or coconut cream in its place and whip into soft peaks!

How is coconut whipped cream made?

Coconut whipped cream is made by:

  1. Selecting a good quality brand of coconut milk or coconut cream (see recommendations below)
  2. Chilling can overnight in the refrigerator to harden (chilling in the freezer doesn’t work as well)
  3. Scooping hardened coconut cream into a mixing bowl and leaving any clear liquid behind (reserve for smoothies, etc.)
  4. Whipping with a hand mixer or stand mixer until light peaks form
  5. Optionally sweetening with sifted powdered sugar or stevia to taste (liquid sweeteners can weigh it down)
Powdered sugar in a bowl of whipped coconut cream

Best brands for coconut whipped cream?

We tested 9 brands and these are the results! Listed from best to worst:

  1. Savoy Coconut Cream 10/10 – firm on top, liquid on bottom, super fluffy / creamy when scooped out – guar free!
  2. Nature’s Charm Coco Whipping Cream – 10/10 whipped nicely, used the whole can, subtly sweetened, so delicious.
  3. Aroy-D – 10/10 – amazingly fluffy when scooped out – little liquid on the bottom.  Whips like a dream – guar free!
  4. 365 Whole Foods Organic Coconut Milk9/10 –  firm to scoop out, half liquid, not too grainy – blended perfectly, especially after adding some of the coconut water to the bowl.
  5. Native Forest Organic Coconut Milk Classic – 8/10 – firm to scoop out, ⅓ liquid – whips up nicely, especially with the addition of a little coconut water from the can.
  6. Native Forest Organic Coconut Milk Simple (guar free) – 6/10 – scooped a little grainy, but fluffy out of the can. ½ liquid. Whipped easily, with a few more chunks and slightly less creaminess than the “classic” counterpart
  7. Field Day Classic Unsweetened Coconut Milk- 7/10 – watery on top, hard at bottom, but creamy to scoop. Whipped well, a little less fluffy / creamy than the others.
  8. Trader Joe’s Organic Coconut Cream – 5/10 – grainy / oily at first – grainy and didn’t whip well but wasn’t runny
  9. Trader Joe’s Organic Coconut Milk 3/10 – chunky and hard – half liquid – blended into bits but too firm to whip.
Assortment of brands of coconut cream and coconut milk

Tips for perfect coconut whipped cream

  1. Select a good quality brand of coconut milk (see recommendations above).
  2. Chill overnight, not in the freezer for best results.
  3. Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.
  4. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
  5. If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!
  6. See clumps? Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air!
  7. Use immediately, OR (our preferred) make ahead and chill for 4 hours + where it will firm up even more!
  8. Keep it sugar free by adding a little stevia to taste!

Delicious Ways to Enjoy Coconut Whipped Cream

It’s perfect for topping desserts such as pie, hot cocoa, strawberry shortcake, and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

If you are wanting to use it to decorate a cake or cupcakes, please note that it is delicious, but doesn’t do well at room temperature (2 hours is probably the maximum it would be able to keep). For best results, we suggest making it and then refrigerating overnight. Frost your cake/cupcakes the next day and keep them in the fridge until ready to serve.

If you try this recipe let us know! Leave a comment and rating, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Electric mixer resting above a bowl of fluffy homemade Coconut Whipped Cream

NOTE: Post updated 3/21/19 with brand recommendations, tips for perfect coconut whipped cream every time, and more photos.

How to Make Coconut Whipped Cream

An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Author Minimalist Baker
Wooden spoon in a bowl of homemade Coconut Whipped Cream
4.60 from 166 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 (1/4-cup servings)
Course Vegan
Cuisine Dessert, Vegan
Freezer Friendly No
Does it keep? 1-2 Weeks


  • 1 (14-ounce) can coconut cream or full fat coconut milk*, chilled overnight (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature's Charm Coconut Whipping Cream work best!)
  • 1/4 – 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
  • 1/2 tsp vanilla extract (optional)


  • Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
  • The next day, chill a large mixing bowl 10 minutes before whipping.
  • Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
  • Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
  • Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
  • Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
  • Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!



*Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
*Finding a good brand with consistent firmness is key! My go to’s are: Savoy Coconut Cream, Aroy-D Coconut Milk, 365 Whole Foods Full Fat Coconut Milk, and Nature’s Charm Coconut Whipping Cream (in a can). Coconut milks that didn’t work as well for me are: Trader Joe’s Coconut Cream and Coconut Milk, Field Day, Thai Kitchen, and Native Forest.
*This is not my original recipe or concept, rather one I’ve adapted from other recipe developers.
*Nutrition information is a rough estimate calculated with the lesser amount of powdered sugar.
*Recipe makes ~1 1/2 cups coconut whipped cream.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 126 Carbohydrates: 6.8 g Protein: 0.9 g Fat: 9.8 g Saturated Fat: 8.9 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 22 mg Potassium: 0 mg Fiber: 0 g Sugar: 6.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0.7 mg

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  1. Natalia Stefanova says

    Can I make this without a mixer, just with an egg whisk or not possible? How about with one of those hand-held milk frothers?

  2. K Smith says

    Worked awesome! I only chilled can for 5-10 minutes in freezer but it still worked. I used Thai Kitchen Organic Coconut Milk from Costco. This will be my new go-to whipped cream for dessert; even Daddy and Grandpa liked it!

  3. Eleonora says

    Hi Dana,

    I’m looking for a good whipped cream recipe to frost and decorate a birthday cake. I must admit, I attempted the coconut milk thingy once before: wrong brand, total disaster.
    Lately, I’ve been using a nice organic brand which has 70% coconut and 30% water, I make really good curries with it!
    My question is, every time I open the can, it’s already separated and, if I chill some that’s leftover, it just becomes stone hard.
    So, shoul I attempt this recipe without chilling it? And, as I’ll be frosting the cake in advance, will the whole frosting become really hard or the sugar will kind of prevent that?

  4. Marshall Votta says

    Hello! Thanks for your great site. We attempted your coconut whipped cream recipe a few times with an ISI whipper… and each time ended up with clumps that clogged the valve and prevented proper foaming/dispensing. (This has happened with other coconut-milk based recipes, too.) It seems to be something about the coconut milk. We’ve been using a natural product without guar gum, chilled first in the fridge. Have you experienced this problem? Have you solved it by using only the liquid, instead of the solids as the recipe suggests, or mixing up the liquids/solids, or…? Thanks for your help!

  5. Jackie says

    Hi! I used Let’s Go Organic heavy cream and refrigerated it overnight but found the result very liquidy. Is that normal? I was expecting something thicker unless that’ll come after being refrigerated a few days? I needed to use it in a pie and had to use it right away. Could the speed I beated it at have something to do with with I.e. too fast?

  6. Rachel says

    I love this recipe so much! The only thing that is not my favorite is the density the final product has… does anyone have any tips on how to make it lighter and fluffier?

  7. Emefa Pappoe says

    I will definitely try this recipe. I intend to use it on a pineapple upside down cake to make it a kinda pinacolada cake.
    I don’t think coconuts are necessarily from Peru alone. I come from Ghana and coconut is everywhere, from along the coast to the forest region. Coconut oil and palm oil are the only oil used before the arrival of the Europeans. Coconut is a tropical plant so wherever the sun is year round, there’s coconut. Unfortunately researchers from the past assume certain plants originates from where they first saw it.

  8. Lauren says

    This really works! Used 3 cans of WF full fat coconut milk. One I put in the freezer, two in the fridge – the freezer one was the only one where the fat really solidified. I still used the liquidy fat on the top of the other two cans expecting it not to whip up, but it did! No tapioca flour needed.

  9. Brandy says

    Just curious if you ever tried substituting the powdered sugar with ground coconut sugar (ground till turns to powder)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brandy! We haven’t tried, but if you do, report back on how it goes. Good luck!

  10. Lena says

    I have the following question: is it possible to make coconut whipped cream with homemade coconut milk? I wonder if I used less water and made a very thick milk (maybe even using fresh coconut meat instead of shredded coconut), would that work? Because believe or not, in my country we don’t have canned coconut milk available and the ones sold in jars are disgusting, so full of preservatives…

    Thanks a lot!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lena! We haven’t tried and can’t say for sure but if you experiment with it, report back on how it goes!

    • Ranju says

      I am in the same situation! Its unbelievable in the 21st century there is no whole fat coconut milk can available in my country. However there is abundance of fresh coconut whose meat I can use to make my own milk at home. I would love to know if that milk can be used to make whipped cream. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Stevia, liquid stevia, a little maple syrup, or you could also blend coconut sugar in a blender to make it “powdered” sugar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure, but if you experiment with it, report back! Good luck!

  11. April C says

    Thank you so much for this recipe! I’m just finishing up my 2nd Whole30, I kind of want my desserts back but NOT my dairy! I have found that the organic coconut milk (in cans) from Costco is pretty much always separated. I love it. Great price too. Looking forward to trying this out :-)

  12. Sarah says

    The first time I made this it was AWESOME!!! Friends and family raves at thanksgiving. Who needs traditional whipped cream!?!

    Since then I’ve tried to make it several times and failed. My cream keeps separating. I’m using TJs brand. I’ve tried it in the fridge and room temp with the same result. I can whip it to death and yet it never combines. I searched through the comments but didn’t find a similar situation. I tried the trick with a few tbsps of tapioca but it didn’t work for me. What am I doing wrong? Help me!!! ??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah! It seems as though others have been having issues with TJs brand as well. Maybe the formulation has changed? That would explain why you had success your first time, and then problems after that! We are really liking Native Forest Full Fat Coconut Milk and have had success with it!

  13. Nicolle says

    I just did a trial run for my daughter’s birthday and totally failed. It never got smooth. Just looked curdled. I used Trader Joe’s full fat coconut milk, as they didn’t have any cream. It was rock hard when I pulled it out of the fridge. Is this what went wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicolle! We’re sorry you didn’t have great luck with this recipe. Trader Joe’s coconut cream generally does not need to be refrigerated because it’s already quite firm and refrigerating makes the coconut cream rock hard. I’d recommend scanning through the recipe comments for tips! We’ve recently been using Native Forest Full Fat Coconut Milk as Trader Joe’s has changed their formulation. Good luck!

  14. Vicki says

    Having recently visited a coconut plantation in Thailand, I may be able to shed a light on the problem many of us are having. Coconut milk is a processed product, though minimally so. Raw coconuts consist of coconut water which is very thin and almost clear, and coconut meat. The meat and water are mixed in various ratios to make coconut “milk” and coconut “cream.” There appears to be no standard for this as products vary widely from brand to brand.

    Many have suggested using a stabilizer such as agar or guar gums, gelatin or using a starch such as tapioca. Perhaps this will resolve the problem, if you like me, have had many consistent fails!

    One option to save the fail is to throw the whole mix in a powerful blender such as a vitamix. Blend for a few minutes until it separates into a cheese like substance and a watery substance. The water is coconut water which can be used in smoothies and the cheese looks like ricotta cheese and can be flavored or used as a thicker (although ugly) cream.

  15. Abigail says

    Hey nice recipe i need urgent advice for makin this as I’ll be making this hopefully tomorrow…. Can I whip by hand or with a fork because I’ve not got an electric whisk

  16. Bekah says

    Hi Dana. I’ve had a problem with this. I buy the full-fat coconut cream from Trader Joe’s and it still separates in the fridge. Is this supposed to happen? If so, do you use the whole can, including the liquid part, when you whip the cream? I’ve tried it both ways. When I dump out the liquid and beat the rest up, the cream is too stiff. But when I whip it with the liquid, it separates. What the heck am I doing wrong? Thanks for your help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bekah, we have updated the post to include brand recommendations and a video. That should help for next time!

    • Carol says

      I have used a different type of coconut milk but waiting for the mixer I bought to arrive! Is it okay if I don’t use any sugar?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Carol, feel free to omit or sub a little stevia! Though it won’t have quite the same texture.

  17. Nicole Acosta says

    Update!!!! Trader Joe’s has a new coconut cream different than past years. Can is blue, and source of coconuts is Sri Lanka. It tastes amazing!! Tastes like ripe coconut. Not at all greasy. No thickener.

    I put in fridge and opened two holes at the bottom of can to release liquid, peeled the top off, and cream was hard! Hit with a torch, and whipped up great! They must have seen the feedback and decided to make a change!

    Also: I ordered some Native Forest cream and milk. The cream had guar gum in it, and that single additive prevents cream from taking on air. Using it for coffee, as it is smooth.

    Need to get the Arroy D to try. But seriously: give Trader Joe’s another chance! Blue can = amazing!!!!

    • Shar says

      Before seeing this post, I made two attempts to whip Trader Joe’s (blue can) coconut cream. 2nd time I used a can with a different expiration/manufacturing date to make sure I didn’t have a bad batch and both times the result was extremely grainy and no fluff whatsoever- so bad I threw both out.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Trader Joe’s seems to have changed their sourcing in the last few years- that could be part of the issue!

  18. Isabelle says

    Thanks for being easily the most helpful cooking blog, Dana! The first few Google suggested just said to put coconut milk in the fridge so the coconut cream solidifies then pour the milk out (for using in smoothies etc ! Ha! But what if I want to use the entire volume of the can for my dessert? After I read your info, I confirmed it with this very useful website, which totally supports what you found ie that tapioca starch will work nicely! I should have thought of this myself because my Malaysian dad used to add tapioca starch to a variety of recipes when I was a kid all the time lol :) LOVE YOUR WORK, GIRLFRIEND <3

  19. Kanel says

    Sorry my question wasn’t asked the right way, what I wanted to say is that here I live we don’t have any of the brands mentionned in canned coconut milk when only have fresh coconut milk sold at the market.
    Will it come out the same as the canned coconut milk ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kanel, it’s hard to say without knowing exactly what you have, but if it is too watery, it won’t work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Agustina, the sweetness won’t be quite the same without it, but you can add tapioca flour to help the texture.

  20. Margaret says

    I’m new to making coconut whipped cream, and I tried to follow your directions using Trader Joe’s Organic Coconut Cream. However, after I removed the can from the fridge and separated the hardened cream from the liquid, and whipped only the hardened cream with the other ingredients called for, I found it was so hard, it wouldn’t whip at all. I couldn’t even break it up with the beater, let alone whip it. Maybe the answer is staring me in the face, but can you tell me what I did wrong? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, Trader Joe’s changed their formula and we find it no longer works. See our updated post for brand recommendations. Better luck next time!

  21. SarahF says

    There is a small group of people on this thread who KNOW real coconut milk/cream and they keep trying to assert this. There is only one brand, the Thai « Aroyo-D ». It’s 100% coconut, nothing else. This is what top chefs use. We turned to Aroyo-D ONLINE , free shipping from Amazon, after combing the local grocery stores and finding only weird US diluted crap filled with gums and additives (if it’s filled with additives, it tastes less and less like coconut. Just like ice cream, most of what’s out there is crap filled with gums and gets in the way of the real cream flavor). Just go to the source and get the real stuff. This ACTUALLY TASTES LIKE COCONUT, TOO! Buy the multipacks which come in the smaller boxes because dealing with such a high fat product is really messy. It has no additives or guar gums, but geez, all you need to do is give it one shake and poof it’s whipped up. You could whip this with a fork. I wouldn’t bother with organic, either, as most coconut trees do not get sprayed with pesticides. I don’t know what all this fuss in on this thread about testing cans and separating them, either. Wasted nervous energy. It’s a non issue if you stick with pure undiluted product to begin with. If you have never had Aroyo-D before, you are in for a treat. Try it with your morning coffee and you will be in heaven. I am always surprised Starbucks hasn’t discovered this yet, as far as I can tell.

  22. Melissa says

    This was a total FAIL for me. I used Trader Joe’s cream, chilled in fridge. It came out so hard that it literally would not make cream I whipped it for over 10 minutes and it’s just like flaky coconut

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, sorry to hear that! Trader Joe’s changed their formula and we find it no longer works. See our updated post for brand recommendations. Better luck next time!

  23. Sue says


    HELP! Have you found a brand that whips up nicely like the old Trader Joe’s brown can? All my attempts have failed and it used to be so easy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue, yes, we have found several! See our updated post for brand recommendations. Better luck next time!

  24. Abby says

    Hi Dana!
    I made this last year and it was awesome so I should have remembered BUT I forgot to put the coconut cream in the fridge….I don’t need this until tomorrow. Is it okay to let the pumpkin roll hang out until tomorrow and frost it then? Should I just cover it and leave it out on the counter?

  25. Carol says

    I have seen this done but Unfortunately Trader Joe’s doesn’t have their coconut cream in the brownish can which I used in tons of recipes. Now they have only organic cream of coconut and other organic coconut milk in cans. I probably shouldn’t have refrigerated it because it didn’t whip at all. But your note is very helpful. I should have read it first and then I would have bought a different brand. Thank you for your recipes.

  26. Christine Rodgers says

    Are there any coconut products that state that no animals were abused to harvest them? This is of concern to me

  27. Petra Harris says

    I made this, and I found that it tastes great in my coffee! I also put it on sliced canned pineapple for a quick not-so-unhealthy dessert. I will try it on pie, but I don’t think this batch will last long because I keep eating it by the spoonful. Thanks!

  28. Gloria says

    I want to make this as a topping for your pumpkin cheesecake. Can I put the whipped cream on the cheesecake and put it back in the freezer and defrost it for 15 mins before serving? Or will that ruin the texture of the whipped cream?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gloria, we haven’t tried that and aren’t sure whether it would work. But if you give it a try, we would love to know how it goes!

  29. Emily says

    Has anyone tried using anything other than powdered sugar? I feel like I’m adding A LOT of sugar to this with not wanting that much. But I’m not sure if it’s possible.

  30. Sarah says

    I made these today and they came out absolutely amazing! I let the bars chill for about 5 1/2 hours and chilled the coconut cream for about 24 hours. The brand I used was Natural Value pure coconut cream 20-22% milk fat. It chilled really well. Dana, thank you SO MUCH for posting all of your incredible recipes, I use them as a guide almost every single day and this one is definitely in my top 10!

  31. Andy says

    Hi Dana – I need some help please! Things went wrong after we scooped the hard white bit from the can into the chilled mixing bowl. When we mixed it with an electric hand whisk it became all crumbly and looked more like cottage cheese. We mixed some more, tried a hand whisk, added the vanilla and sugar, watched videos about how to do it. But nothing helped, we couldn’t see what we’d done wrong. Can you help? We would really appreciate any advice.

    • Erin Johnson says

      This happened to me too. I used TJS brand which I just read doesn’t usually need to be chilled, but it had been in the fridge for several days. I wonder if it got too hard?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Andy and Erin, it sounds like the brands of coconut milk you used were the problem. We have updated the post with brand recommendations. Hopefully that helps for next time!

  32. kris says

    Hi – I have tried several times to whip coconut cream. I am using the Trader Joes brand. I refrig
    over night, chill the beaters but when I am beating it stays looking like fine curb cottage cheese. Wonder what I am doing wrong?? Love your website btw. :>))

      • Kristine says

        Just saw this in an April comment. that’s my problem. I’m using TJs.
        **The brand from Trader Joes’s pictured in the write up, with the brown label, worked really well (except for the occasional dud can). However, Trader Joe’s recently changed their version of coconut cream (now with a blue label). They took out the guar gum emulsifier additive, and now it won’t blend at all, looks just like a watery cottage cheese.**

  33. Linda wentworth says

    Hi Everyone!
    I just have to say that this stream of comments is one of the most Delightful things I’ve ever read…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alissa, are you referring to coconut butter? We find it’s delicious and can be used as a topping for desserts where you might otherwise top with coconut whipped cream. But it doesn’t have the same light, fluffiness of coconut cream and wouldn’t work well in desserts such as mousse. Hope that helps!

  34. Deirdre Davis says

    Mae Plao and Chaokoh are excellent coconut milk choices. Great flavor and thick cream on top. Mae Plao has a little more cream on top than Chaokoh. Always my top two choices. Can sometimes find in your regular grocery store or an Asian market for sure.

  35. Rhandi says

    Hey there! So glad I found this recipe, it looks super easy! I’m going to be making this to top cupcakes and wonder if piping it would be best freshly made or refrigerated over night. Also how well will it hold up left at room temp for about 2 hours? I’m worried the fat will start to melt and it won’t hold its whipped cream shape?! Please help ❤️

  36. Kim says

    This was amazing – I used refrigerated coconut cream to whip with sugar, then iced a two layer chocolate cake. For the middle layer, I mixed some of the coconut cream with cream cheese to firm it up a bit. After putting the cake together, I chilled it for an hour, then it held firm at room temperature for a few hours (probably could’ve gone longer, but it all got eaten).

  37. Valerie says

    I was just wondering if the sugar was needed for this recipe to work? I’m interested in trying it, but don’t want to add sugar.

    Thanks :)

  38. Alina says

    Has anyone tried this with a food processor or mini chopper with whipping disk? Does it work? I do not have a handmixer unfortunately.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but we don’t think it would work. But if anyone gives it a try, we would love to hear how it goes!

  39. Abby says

    Hello! About how much cream do you get from one can of chilled coconut milk? I need a cup of the cream, and am unsure that just one can will yield that amount. Thank you!

  40. Amy Sandy says

    This is a breakthrough for us since we aren’t eating dairy or sugar. We use Stevia because it does not affect the glycemic index. I halved the amount of Stevia and “powdered” it using a clean coffee grinder. I also used the vanilla. Sitting overnight in the fridge the “whipped cream” took on more of a frozen Cool Whip consistency. We used it on strawberry pie, and the strawberries cut the coconut flavor. This will be our go-to whipped cream from now on!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Amy! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Jillian says

    How are us vegans supposed to survive now that Trader Joe’s changed their coconut cream?! The new stuff pales in comparison to the old tried and true!!! Ugh :(

  42. Mindy says

    I tried this, but mine ended up with liquid underneath a chunky layer of “cream”. Did I just have too much of the liquid and over-churn it (like making butter from heavy cream)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mindy, it sounds like the brand of coconut milk might have been the issue. We updated the post with brand recommendations. Better luck next time!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia! Not sure about coconut sugar…I would blend it into a powder if I were you. Best of luck!

  43. Melissa says

    I made this with Organic Thai coconut cream. I refrigerated it for 12 hrs. It turned out a little clumpy but tasted great. I omitted the powdered sugar and used honey and vanilla paste for a little flavor.

  44. Sue says


    Now that Trader Joe’s has changed their Coconut Cream, more healthy ingredient list for sure, but it sure doesn’t whip up into the nice coconut whipped cream like it used to.

    Have you switched to the Thai brand or have you found a way—maybe added another ingredient??, to make the TJ brand work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa! Even refrigerated, you’ll find that it still maintains a soft consistency. Hope this helps!

  45. Richelle says

    I have been making this recipe for a couple of months. The brand from Trader Joes’s pictured in the write up, with the brown label, worked really well (except for the occasional dud can). However, Trader Joe’s recently changed their version of coconut cream (now with a blue label). They took out the guar gum emulsifier additive, and now it won’t blend at all, looks just like a watery cottage cheese. I’ve found that to even get anything that remotely resembles whipped cream, you really need the guar gum ingredient. I’ve tried several brands and I can’t find one that works as or tastes as good as the old Trader Joe’s version. Thai Kitchen is close, but it’s thicker and not quite as light and whippy, and doesn’t taste quite as good. If anyone has any brand recommendations, let me know.

  46. Ann T says

    My favorite is Native Forest… get it from Vitacost! Great products and great prices! Free shipping when you buy $49 or more.

  47. Janice says

    Made this coconut cream to top a cake this past weekend. It was so good I may do this instead of real whipped cream! My husband is lactose intolerant and this really hit the spot for him!

  48. Delaney says

    We tried this last week and loved it! We had a dud can of full fat coconut milk, but luckily had another can already in the fridge that came to save the day. We loved this on top of pancakes, added to soy yogurt (to make it fluffier) or just on strawberries. Yet another winner!

  49. Leigh Anne says

    I have tried this with at least 10 different cans of coconut milk and cream and different brands and mine WILL NOT whip. Will not cannot. I make it exactly like all the recipes say. I refrigerate. I get it without additives I’ve whipped for a short amount of time I’ve whipped it for as long as 20 min and nothing. I cannot be doing something wrong I don’t feel like. I separate the milk I chill my bowl and it always looks like cottage cheese. Someone tell me what’s up

    • Jennifer Kim says

      I am having the exact same experience, i used the full fat Trader Joe’s organic coconut cream did everything as instructed and it comes out curdled like cottage cheese another time it just separated into small balls,the more I whipped, the more it separated. I’m thinking it has something to do with the coconut cream starting out rock hard out of the can versus thick and creamy like in the pictures, maybe my fries is too cold? Complete fail, I’m so disappointed as I thought I had something for my daughter who is allergic to dairy.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Leigh Anne and Jennifer, we updated the post to include our experience with a variety of brands. If it still doesn’t work, it could be that the mixer is not powerful enough. Better luck next time!

        • Alonna says

          I had the same problem as Jennifer Kim. I used Native Forrest’s classic version with guar gum. I have a professional Kitcenhaide, so it it not a problem with not having a powerful mixer. Could the problem be with the stablizer? Thanks!

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Perhaps! Native Forest can be hit and miss for me so try and stick with my #1, 2, or 3 recommendations!

  50. Jenny says

    Do u have a recipe for if u make ur own cocanut milk? I tried using less water in the mulk (but im also having issues getting it to puree). I ended up making a sweetened shredded cocanut coating lol.

  51. Curious omnivore says

    I was looking to test this for a while and it’s so good, Omg! ?
    I used Spiceup! coconut cream in a can (I’m from Europe) and it worked perfectly. I had it stored in the fridge for about a week, so it was thoroughly chilled and the whole thing was essentially a solid lump (like pics) with no excess liquid. I also used vanilla powdered sugar which was great.

  52. alex says

    I am not sure about refrigerating the coconut cream, as now it it is rock hard. There are giant lumps of solid coconut milk that my mixer is just flinging around – and the consistency of the remaining coconut cream is lumpy as well. I’ve tried slicing the coconut cream into smaller pieces, but this still looks pretty rough. And there’s definitely no ‘whipped’ consistency.

    What am I missing, internet?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex, it sounds like the brand of coconut milk you used might be the issue. We have included updated brand recommendations in the post. Better luck next time!

  53. Emily McNie says

    Help! I’m trying to make this and my coconut whipped cream has the consistency of butter. There’s nothing light and fluffy about it. Any suggestions own to save it. It feels like I’m trying to whip coconut oil. I’m using trader joes coconut cream and I only used the solid portion.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, it sounds like the brand of coconut milk you used might be the issue. We have included updated brand recommendations in the post. Better luck next time!

  54. Amanda says

    I’ve made this several times without issue, but last night I had an epic failure. I chilled my can if Native Forest coconut milk and removed the cream as usual. When I tried to whip the cream it became flaky, dry, and looked waxy. I tried adding a teaspoon of coconut water, but when I tied to whip it again it looked almost curdled and super wet. I added powdered sugar to see if I could correct for any damage that I may have done when I added the water, but nothing worked. I placed the whole mess in a fine sieve—to see if letting the water drain would help–and put it in the refrigerator for a few hours. All the water I had put in did drain out, so I tried whipping again – no luck. I got mad and we just ate it like that, but the weird thing was that it was gritty! I decided to look at thetnot of cream stuck in the sieve and when I ran water through it I saw there were all these little bits of coconut – some even looked brown like they were close to the shell. I’ve always had good luck using Native Forest to make whipped cream and yogurt, but I guess this can was a dud.

  55. Katelyn says

    This is so good, I can’t help but eat it by the spoonful! I literally just keep it in my fridge for when I get a craving for dessert… I LOVE homemade whipped cream and this replaces it perfectly.

  56. Jed says

    You say “use organic to ensure vegan friendliness” and I’m wondering what you mean by that? Does non-organic make it not vegan?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Bone char is widely used by the sugar industry as a decolorizing filter, which allows sugar to achieve its white color. In organic powdered sugar, they do not use this process which means it is vegan! Hope this helps!

  57. Christine Viera says

    Dana – I just found your block and tried this. It worked like a dream. Thank you for taking the time to share it with us!


  58. Marilyn says

    Love this recipe. I used 2/3rds cup of powdered sugar, and 2 Tablespoons of Tapioca flour. Was great, it tasted great, was stiff enough to hold . I give it 5 stars…pretty healthy, dairy free, gluten free…and tastes great at the same time. That does not happen often. Oh…nut products free also!! I did have more luck with the full original fat than the light for making whipped cream. I am so glad to find this recipe!!

  59. Aidan says

    Hi Dana,

    I’m hoping to make some of this to dollop on top of your peppermint brownies for Christmas this year! I was just wondering how far in advance I can prepare the whipped “cream”? Could I do it earlier in the day or even a day before?

    Also, I can’t believe I’ve never commented on one of your recipes before! I wanted to say thank you because your blog has been such an amazing resource and helped me transition into veganism with relative ease.

    Thank you so much!


  60. demi says

    if i want to use it for cake filling or frosting and decorating do i need to use gelatin or cornstarch or sth to stabilise it like norma whipped cream or coconut makes it thick enough?thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! You could definitely try stabilizing it with some cream of tartar. I haven’t tried that but am guessing it might work.

      • demi says

        oh thanks for the quick reply.i made it 2days ago with powdered sugar i made in coffee grinder.i let it in the fridge and i noticed it eleased only a tiny amount of water these 2 days.i quess coconut is more thick than dairy cream or sth?so maybe it doesnt need a stabiliser?i dont know.i piped the whipped coconut in muffins and it was thick and amasing.but it didnt “stick” to the muffin top.i mean when i turned it to the side it fell all together.maybe i should leave the whipped coconut to get in room temperature first or its sth else wrong?i dont want quests to hold th emuffins and move it alittle and the whole frosting comes off..hahaha.

  61. Bibi says

    Could this be used as a vegan mascarpone? Or is it not thick enough?
    I’m experimenting withdifferent takes on the traditional tiramisú, so I’ve managed to swap everything and now I’m down to “how do I swap the mascarpone?” and I’m lost :p

  62. Nancy Fritz says

    I want to replace Cool Whip. What can I use instead of the coconut cream? Perhaps, something like Sweetened condensed Milk? I don’t always want coconut flavor in my chocolate cake.

  63. Marilyne says

    I made this whipped cream yesterday to receive my non-vegan family and to show them how tasteful vegan meals can be. Everyone loved the coconut cream, it is so delicious!! Next time I’ll try with another sweetener, such as agave syrup of maple syrup, as I don’t normally use refined sugar. Thanks!

  64. Sherry says

    Thank you sooooo much for your blog! We are just getting our vegan feet “wet” and your site is absolutely perfect! Full of super simple, great tasting recipes!! Heading in to the kitchen to get this whipped “cream” going for Canadian Thanksgiving!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aurinkoinen, that would probably add too much liquid. You could try omitting or using a little stevia instead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Irina, check out previous comments for help with this! Specifically, one reader, Matthew, had asked the same question! Also, check out this recipe for tips on using coconut whipped cream in layered cakes!

  65. Lesley Hirstwood says

    I see someone suggested using Xylitol, I am not sure how this would work but would suggest caution if using in a household where dogs are present, this substance can be deadly to some dogs and we all know what thieves they can be when it comes to forbidden food!

  66. Laura says

    Hi! I was wondering if someone with whom this succeeded could tell me what the fat content was of their coconut milk. Mine was 17.8g per 100g. It was really watery when I was mixing it just now, this might be due to the fact that it did not separate into two perfect phases because the can got shaken on the way home from the supermarket. I hope it will firm up in the fridge!

    • Clay Pendleton says

      If your trying to whip up coconut milk it won’t work. You have to find coconut cream which contains much more fat about 34.68 grams to 100 gram content in order to do so.

  67. Daniela Vitale says

    I was thinking to whip the unsweetened coconut and add sweetened coconut. DO you think it would stick to the cake?

  68. Staci says

    Any suggestions if i wanted to use these to frost cupcakes? Do I have to frost the day of or can I from the night before and put them all in the fridge? Would this make them too hard or would the frosting even hold up?

    • Pam says

      Agar powder (I use Now Foods brand) works very well as a stabilizer. To use it, just sprinkle a teaspoon on top of the coconut cream and whip.

      • allie says

        Thanks so much! I used gelatin (not concerned about the vegan, just avoiding eggs for an allergy) and it worked great. Will def try agar agar sometime too! Thx!

    • Clay Pendleton says

      I do when I want the whipped cream to be stabilized. I would much rather do that than using that foul Cool-Whip man made topping.

  69. KKW says

    Since the solid used from the coconut cream/milk is the “coconut”, is it possible to whip up the flesh of fresh coconut?

  70. Faseela says

    Looking for a vegan whipping cream and found this. What about its taste. Need a vanilla flavoured whipping cream. Will it taste like coconut even after adding vanilla. Pls reply ASAP.
    Thanks in advance

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Faseela, we think it will still have a coconut taste, but you should be able to taste the vanilla as well!

  71. Zoe says

    What is different about canned coconut cream in the US compared to the UK? That picture of Trader Joes looks thick, creamy and white. I refrigerated a can of Biona coconut milk and what separates out is water and rock hard dry coconut ‘cream’ that I had to chip apart with a spoon before i could whisk it. When I did whisk it it didn’t get thick and didn’t take very long to just separate into what looked like sloppy porridge, lol. I’ve put it back into the fridge to see if I can save it.

    • Vicki says

      Hey Zoe, I also tried it with Biona – twice – and it simply didn’t work. However, I have also done it with Pride Coconut Milk (available at Sainsbury’s) and it worked like a dream. Unfortunately, that one has some additives – not sure if that has anything to do with why it worked!

      Good luck :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can, but it can deflate the coconut whip and weigh it down…I’d recommend stevia before liquid sweeteners.

  72. Pete Harrison says

    Hello, I have a question about making coconut whipped cream. I’ve chilled some cans of coconut milk in the fridge and have the solid layer on top when they are opened. My question is whether this is the same as coconut oil, as it looks very similar (hard, flaky and translucent). Is this the part I should be using to make whipped cream and if so why not just use pure coconut oil? Or is the cream something different? Thanks, Pete.

    • Lisa says

      The thick layer at the top of a chilled coconut milk can is coconut, which is what you should be using to make coconut whipped cream. Coconut oil is something else; just pure oil, and cannot be used to make coconut whipped cream. :)

      • Pete Harrison says

        Thanks Lisa, I’ve found the cream, it was underneath the layer of solidified oil. I think it wasn’t cold enough to separate from the milk before.

  73. LoveCoconuts says

    Anyone tried Xylitol yet? I’m guessing it wouldn’t melt fast enough and then a person would have runny cream instead of whipped cream. Coconut cream is so healthy I could not add sugar to it, just seems so wrong. lol.

  74. Sunday Cookie Fairy says

    Mary, for an unsweetened variant you could use coconut flour – you can find it in the whole foods or other organic stores, it is pretty pricey though. Another way around it is to make your own – which is not too hard – you take shredded coconut and let it run in your blender/food processor and just sift it through and use that to firm the cream up. I am also not a big fan of sweetened whipped cream.

  75. Mary says

    Does this have to be sweetened? I’m from the UK and our whipped cream is not sweet. Wondered if just whisking the coconut cream with (perhaps?) a little coconut oil might do the trick?
    Anyway, I will try, then let you know – for anyone else out there who likes their desserts less sickly sweet. Thanks again for wonderful recipes!

    • Clay Pendleton says

      Adding coconut oil into the coconut cream would probably prevent it from whipping up light and fluffy like cream does. Adding powdered sugar helps to hold it together to become stabilized because of the corn starch but unflavored gelatin can also do that as well as in stabilized whipped cream.

  76. Betsy Homemaker says

    lol. I *always* forget that vegan does not = healthy. I’m trying to find a vegan, sugar-free recipe. Perhaps sweetened with date sugar, stevia, honey powder, etc.?

    • ChefGoesPaleo says

      I’ve recently had good results with coconut sugar. It dissolved nicely, the only drawback is that it will turn your white coconut cream brown.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve had success with stevia, but wouldn’t recommend liquid sweeteners as they can deflate the coconut whip and weigh it down. Hope that helps!