clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How To Make Coconut Whipped Cream

  • Author: Maša Ofei
  • Prep Time: 2 minutes
  • Chill Time: 3 hours
  • Total Time: 3 hours 2 minutes
  • Yield: Approximately 1½ cups


Here’s a simple step-by-step tutorial on how to make coconut whipped cream that’s thick, sweet and the perfect dessert enhancer.


  • 1½ cups / 360g coconut cream*
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  1. Scoop coconut cream from the can into a bowl.
  2. Add in the maple syrup and vanilla extract, and using an electric whisk, whisk for 1-2 minutes until well incorporated and fluffy.
  3. Set aside in the fridge for 2-3 hours until it stiffens and becomes thick and creamy.
  4. Use as desired on cakes, fruit, chocolate mousse, etc.
  5. The cream can be stored up to 3-4 days in an airtight container in the fridge.


Coconut cream: The brands of coconut cream that never fail us have guar gum in it as a thickener. This helps for the cream to be thick and smooth. The cream is a 400ml / 13.52 ounce can.

If using a can of coconut milk, be sure that you refrigerate overnight, at least 18-24 hours for your coconut milk to firm up and separate for whipping.

  • Diet: Vegan

Free Recipe eBook

Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.