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Coconut Whipped Cream

Course Sauce
Total Time 5 minutes
Author Toni Okamoto


  • 1 can (13.5-ounce) full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 3 teaspoons powdered sugar


  1. Place the can of coconut milk in the refrigerator and let it sit overnight or for at least 6 hours.
  2. After the coconut milk is completely chilled, the milk and water should have separated. Remove the lid and pour out the water. (You can save it for a smoothie.)

  3. In the bowl of an electric mixer, whisk the solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes or until the mixture is fluffy. (If you don’t have an electric mixer, a hand whisk will also work.) Serve Immediately.

Recipe Notes

Toni’s Tip: Avoid using coconut milk with guar gum because it prevents the milk from solidifying. If you can’t find one that is full-fat and doesn’t have guar gum, coconut cream also works.