This easy vegan whipped cream comes together in one bowl in under 5 minutes using just 4 minimal ingredients. This will be your go-to recipe for coconut whipped cream!

This dairy-free coconut frosting is perfect for icing vegan cakes like Black Forest Gateau. It's so versatile and great as a simple dessert dolloped over fresh fruit or vegan scones. Or piped or spread over cupcakes and other desserts like this vegan apple tart.

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📖 Recipe Overview

  • Made with just 4 ingredients.
  • Easy to make.
  • Completely eggless, dairy-free, gluten-free, and nut-free.
close up of whipped coconut cream in a clear bowl.Pin

🥥 Ingredients Needed

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Ingredient Notes

Firstly, use full-fat coconut milk, not light coconut milk. Some recipes will tell you not to use coconut milk brands with additives like guar gum. But I can honestly say that I haven't seen this to cause an issue with the whipping process. You can also use coconut cream in place of coconut milk.

Powdered sugar sweetens and stabilizes the coconut whipped cream. Although you can use liquid sweeteners such as maple syrup (in small amounts) this will result in a less stiff whipped cream consistency.

Ground arrowroot is a type of starch and a thickening agent. It adds structure to coconut frosting and helps it become more stable. You can also use cornstarch in its place.

🥣 How To Make Coconut Whipped Cream

First, add the chilled coconut milk to a large clean mixing bowl that's free from grease. Use an electric whisk to whip the coconut cream for a couple of minutes until light and fluffy with medium peaks. You can also use a stand mixer if you own one.

Scrape down the sides of the bowl using a rubber spatula. Whisk in the vanilla extract until combined before adding in the dry ingredients.

top down view of coconut cream in a clear bowl.Pin

Next, sift the powdered sugar and arrowroot powder into the bowl with the whipped coconut cream. Whisk the ingredients once more for a minute or so, until you have a fluffy whipped vegan cream with stiff peaks.

Stiff or firm peaks hold their shape when the beaters are lifted, as demonstrated on FineCooking.

top down view of a sieve with powdered sugar sitting on top of a bowl of coconut cream.Pin

🍽️ Ways To Use Coconut Milk Whipped Cream

You can also alternate the flavor of your dairy-free whipped cream by adding a teaspoon of matcha powder, ground cinnamon, pumpkin pie spice mix, or chai spices. If using liquid flavorings add a little less, go for half a teaspoon of almond extract or orange extract.

layered chocolate cake with coconut frosting on a pink plate on a white wooden surface.Pin

💬 FAQs

Can I make coconut whipped cream without sugar?

You can use 1-2 tablespoons of liquid sweetener such as maple syrup or agave, or erythritol in place of powdered sugar. Note that this will however result in a less stable whipped cream.

What are the best brands of coconut milk?

Finding a good brand of coconut milk can be hit or miss. In my opinion, the best coconut milk brands include Nature's Charm, Biona, and Aroy-D.

Does coconut whipped cream need to be refrigerated?

Yes, it should be stored in an airtight container in the fridge until ready to use. Vegan whipped cream will stiffen once chilled, so you may need to whip it again briefly before serving.

How long will whipped coconut cream last?

Once refrigerated in an airtight container, vegan coconut whipped cream will last for up to a week.

close up of whipped coconut cream in a clear bowl.Pin

🍰 More Vegan Frosting Recipes

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Vegan Whipped Cream

5 from 22 votes
PREP TIME: 5 minutes
TOTAL TIME: 5 minutes
Servings: 12 makes approx 2.5 cups


This vegan whipped cream is made using just 4 ingredients and comes together in one bowl. This easy dairy-free coconut frosting is perfect for topping cakes and pies.



Preparation (at least 12 hours in advance)

  • Refrigerate the cans of coconut milk for at least 12 hours or more. Make sure you do not shake the cans! Once chilled, open the cans and scoop out the thick coconut cream from the top of the cans. You can keep the watery part for smoothies or soups, or discard it.

Vegan whipped cream

  • Take a large clean bowl, making sure it's completely dry and free of grease. Add the coconut cream and whip with an electric whisk for 2 minutes until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla extract and whisk to combine.
  • Sift the powdered sugar and arrowroot powder and add them to the bowl with the whipped coconut cream. Whisk again for another 1-2 minutes until combined.

Serving and Storage

  • Use immediately to frost cakes, cupcakes, or store in the fridge in an airtight container for up to a week. When ready to serve, you may need to re-whip it again as it will stiffen once chilled.


  • Full-fat canned coconut milk: Refrigerate the cans of coconut milk for at least 12 hours, and use the thick cream from the top of the cans. This recipe will call for about 2 x 400ml (14oz) cans, depending on the brand. I find Biona and Nature's Charm yield the best amount of coconut cream.
  • Some white sugar in the US is not vegan, if in doubt use organic sugar.
  • Do not shake the cans of coconut milk! 
  • Keep frosted cakes in the fridge until ready to serve. I don't recommend leaving cakes with coconut frosting out at room temperature for more than a couple of hours as the frosting could start to melt.


Calories: 157kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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