Coconut Whipped Cream
Prep time
Cook time
Total time
Cuisine: vegan, gluten-free
Serves: 6
  • 1 can of coconut milk or coconut cream (full fat, not lite or low fat)
  • 2-3 Tablespoons maple syrup, vegan powdered sugar or sweetener of your choice
  • ½ teaspoon non-alcohol vanilla extract
  • ½ teaspoon tapioca flour, arrowroot starch, or agar powder
  • * ↑ when using a dud can of coconut milk or the one with guar gum in it : ¾-1 teaspoon
  1. Find a can of full fat coconut milk, without guar gum listed in the ingredients.
  2. Refrigerate the can overnight. You can keep it in there until it's time to whip up the cream.
  3. When the coconut milk is chilled, stick the bowl you will be using for whipping into the refrigerator and chill for about 15 minutes. While you're chilling the bowl, get all of the ingredients and your hand held or stand mixer ready.
  4. Once the bowl is cold, carefully take out the can of coconut milk from the refrigerator. You don't want to shake it too much here and mess up the separation. When you open the can, if the coconut milk fat has separated successfully, there will be a thick white cream or a paste at the top. The water will be underneath that layer. Carefully scoop out the white cream and put it into the chilled bowl. Try not to get any of the water in the bowl. Instead of scooping the top out, you could carefully flip the can upside down and open the "bottom" of the can. This way, the water will be at the top, and coconut milk fat at the bottom. You can then gently pour out the water and easily scoop out the white cream. Whichever way you prefer to remove the cream is fine.
  5. If you end up with a dud can or are using a can with guar gum in it, skip to How to make the dud can of coconut milk or the one with guar gum in it work:
  6. Whip the white cream with a hand held mixer, stand mixer, or whatever whisk you are using.
  7. Once the cream starts to make soft peaks, add in the sweetener of your choice and vanilla extract. You can also add some tapioca flour, arrowroot starch, or agar powder to help whip up stiffer peaks and to help it hold its shape during storage.
  8. Continue whipping some more until you have nice stiff peaks.
  9. Serve immediately. If you are not going to use the whipped cream right away, transfer it into an airtight container and put it in the refrigerator. It firms up a little bit when it chills, so whip it up lightly until it softens before use.
How to make the dud can of coconut milk or the one with guar gum work:
  1. Pour the can into a chilled bowl. Add the sweetener of your choice, vanilla extract, and ¾-1 teaspon of tapioca flour, arrowroot starch, or agar powder.
  2. Whip the cream with a hand held mixer, stand mixer, or whatever whisk you are using.
  3. If you are having a hard time achieving stiff peaks, stop the mixer and stick the bowl into the refrigerator for a few hours. The refrigeration will make the cream firm up.
  4. Once it's chilled, take it out and whip some more. You should be able to get nice stiff peaks. If not, stick it back into the refrigerator to chill and repeat.
If you open up your can and it's just a lightly separated and lumpy coconut milk, you have a dud. I personally like to get a couple extra cans and chill them together if I absolutely need a really good batch. This way, even if I get a dud, I have some spares ready to go and extras for anytime I want whipped cream on the spot.

You can use the coconut whipped cream exactly as you would regular whipped cream. You can even pipe it and decorate with it too!
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at