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Not long ago, I was gifted with a package of vanilla pods. Up until that point, I had never used them, but I had seen them used many times on cooking shows and in recipe books. According to those shows and books, vanilla beans are bursting with vanilla flavour. Lucky for me, I had to make some coconut whip to use as a topping for some recipes I was working, so it was the perfect opportunity to use my first vanilla pod. Hello, vanilla bean coconut whipped cream!
That part about vanilla beans bursting with flavour? It's true, whatever you add the seeds to will have a fresher and more "lively" vanilla flavour. Vanilla pods, you have a new fan!
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If you've never made coconut whipped cream before, it's a great vegan whipped cream alternative for those who don't/can't eat dairy. When made right, it's just as creamy, fluffy, and decadent as dairy-based whipped cream. Just with a coconutty twist!
Vanilla bean coconut whipped cream can be used any place dairy whipped cream would be used, see below for a few ideas on how you can use it.
After whipping, use it right away or keep it in an airtight container in the fridge for a few days.
And a bonus to using a vanilla pod instead of extract? Look at all those little vanilla seeds in the coconut whip!
Coconut Whipped Cream FAQ
What is the Best Coconut Milk Brand for Coconut Whipped Cream?
For this recipe to work well, you need to buy the purest coconut milk brand you can find. There shouldn't be any additives and/or preservatives in the ingredients list (things like sugar, carrageenan, sulfites, etc.).
When there are extra ingredients, the separation between the water and cream may not happen and the taste may not be great. I have found that brands with guar gum listed in the ingredients (coconut, water, guar gum) can also work well, but they have been hit and miss for me.
There are many good brands to use out there, so have a look around your natural food store or the natural foods section of your grocery store. Check out Trader Joe's, Whole Foods as well if you have one close by.
My go-to is Native Forest Simple Unsweetened Classic Organic brand) (If using the Native Forest brand, note that they recently changed their coconut milks. The type I used to once recommend is now very hit and miss and I find that it no longer whips up nicely. The Simple version I link to above and below will make you a nice coconut whip). I also like Native Forest because they don't use BPA-lined cans.
If you cannot find the Native Forest brand, this one by Thai Kitchen also works well.
What Does Coconut Whipped Cream Taste Like?
Like coconut! You do have to like coconut since it is the dominant flavour.
How Should Coconut Whipped Cream be Sweetened?
Sweetening your coconut whipped cream is optional, it's great without sweetener, but if you do want to sweeten, I recommend using pure maple syrup or powdered sugar, to taste.
How Can I Make My Coconut Whipped Cream Thicker?
If your coconut whip is still on the runny side after whipping (this happens sometimes, especially if some of the coconut water from the can mixed in with the cream or if you get a bad can, which also, unfortunately, happens from now and then) add tapioca flour, one teaspoon at a time, to thicken it up.
I was given this tip when I posted about my runny coconut whip on Instagram. A few commenters came to my rescue. And it worked!
Tips for Success
- This recipe will only work with full fat canned coconut milk. It will not work with light canned coconut milk or coconut milk drinks in cartons or tetra packs.
- If you've never used vanilla pods before, read this article for a step-by-step walk through on how to get the seeds out, it's very easy!
- If you don't have a vanilla pod, it's OK, you can still make this recipe! Just replace it with 1 teaspoon of pure vanilla extract.
- Keeping the coconut cream cold is important to it whipping up nicely. You'll need to move quickly after taking it out of the can and putting it into the mixing bowl. I usually chill the mixing bowl for about a half hour before whipping, which helps a lot.
- Use it to top desserts or drinks like pumpkin pudding, hot chocolate, pie, or any dessert that calls for a topping.
Recipes to Top with Coconut Whip
- pumpkin pudding
- vanilla pudding
- mango coconut chia pudding
- chocolate banana chia pudding
- chocolate mint avocado pudding
Vanilla Bean Coconut Whipped Cream
Ingredients:
- 1 x 398 ml (13.5 oz) can of full-fat coconut milk (see note below)
- 1 vanilla bean pod (if you don't have a vanilla bean pod, you can use 1 teaspoon of pure vanilla extract instead)
- sweetener of choice, to taste, optional (pure maple syrup or powdered sugar work well)
Instructions:
- Place the can of coconut milk in the fridge for at least 48 hours. Once the can has been chilled long enough, remove it from the fridge and turn upside down. (the cream rises to the top of the can)
- Open the can and drain out all of the water (save the water for smoothies or other recipes).
- Scoop out all the coconut cream from the bottom of the can into a mixing bowl.
- Scrape out all of the vanilla beans from the pod and add to the bowl.
- Whip using a hand mixer or the wire whisk attachment from your stand mixer until light and fluffy.
- Starting with 1 tsp, gradually add your sweetener of choice. Whip and taste after each addition until it is as sweet as you want it to be.
Recipe Notes:
- Please read the info above before making this recipe.
- Canned light coconut milk will not work with this recipe, only canned full fat coconut milk will work (I like and always use Native Forest Simple Unsweetened Classic Organic brand).
- If you don't have a vanilla pod, it's OK, you can still make this recipe! Just replace it with 1 teaspoon of pure vanilla extract.
- Keeping the coconut cream cold is important to it whipping up nicely. You'll need to move quickly after taking it out of the can and putting it into the mixing bowl. I usually chill the mixing bowl for about a half hour before whipping, which helps a lot.
Now that you have your vanilla bean coconut whipped cream, you can enjoy it on so many desserts and drinks:
Like on pie! (my Quick and Easy Vegan Pumpkin Pie is pictured below)
...to top hot drinks like a vegan gingerbread latte, decadent vegan hot chocolate, or decadent vegan peppermint hot chocolate:
...or on waffles! (my easy vegan gluten free gingerbread waffles are pictured below)
Enjoy!
Dayna says
I just noticed in one of the reviews That you mentioned Native forest Coconut cream doesn't need to be chilled. I just tried making It with the coconut cream & I chilled it for 48 hours. The Fat was too solid and I could not get it to whip up to soft peaks. Should I try it again with the coconut cream but not refrigerate it? And will the consistency be more like a soft cream That's easier to whip? Thank you❣️
P.s. My next option was to try Thai Kitchen Organic unsweetened coconut milk..Chill for 24 hours, etc.
Gwen Leron says
Hi Dayna! Some brands use additives to prevent the separation, so the brand needs to be one that does not have a bunch of additives. Native Forest has always worked well for me, but there are certain cans that, for whatever reason, just do not work. It seems to be hit an miss now, I'm not sure if they have changed their formula. I will have to look into this and update the recipe if needed. Make sure you are using full fat coconut milk and not light.
What I have been doing lately, and what I recommend when I want to make whipped coconut cream, is I buy canned "coconut whipping cream." It's a can of just the solid parts and all you need to do is whip it, no chilling needed. You can see the one I get here: https://chasorganics.com/products/coconut-whipping-cream
Judy says
How long does the coconut cream stay whipped? Can I make it the day before then put on before serving?
Gwen Leron says
Hi Judy, yes, you can definitely whip it in advance, it will stay whipped for several days. Enjoy!
Steph says
What about using straight-up coconut cream? I have a can I just bought from Trader Joe's. Seems like that would be the ideal thing to use!
Gwen @ Delightful Adventures says
Hi Steph! Yes, you can definitely use coconut cream instead of going through the chilling steps with a regular can of coconut milk. I cannot find coconut cream where I live, so this is the method I have to use. When buying your coconut cream, the same things apply when reading the label...be sure it contains minimal ingredients and nothing strange and you should be fine 🙂
Eric says
I did not get the separation of coconut cream from the liquid like your pictures show, even after three days of refrigeration. And I used the exact same coconut milk brand, label, etc. So I started with a thinner cream. Still turned out tasty but a tenuous structure. We're not vegan so I'm wondering if I could stiffen it up with some egg whites.
Gwen says
Hi Eric, I get a dud can every now and then as well, I think this may be the case. Another brand you can try if you are nervous about trying again with this brand is Thai Kitchen, the regular type, not the lite. I'm not sure if thickening with egg whites will work to get it to the consistency you need it to be, I've never worked with egg whites in that way before. Sorry, not the answer you were looking for 🙁 I think it's worth a shot if the consistency is really too runny to be used as a whipped cream replacement. Good luck!
Eric says
I bought a case, so I'll be sticking with this brand for a while! If we experiment w any egg whites, I'll let you know how that turns out. Regardless, this is a very useful recipe for us. We wil, be trying this on our gingerbread waffles tomorrow.
Gwen says
Hopefully the next can will separate properly. I hope you enjoy it with the gingerbread waffles!
Timaree says
Egg whites won’t help. For one, they don’t beat up when mixed with fats and for another they will break down quickly without cooking to solidify the proteins. Also, you would be risking Salmonella since you’d be eating the raw whites.
Gwen @ Delightful Adventures says
Thanks for your input! I don't use egg whites so I had no idea!
Ashley @ Fit Mitten Kitchen says
Oh man I JUST bought vanilla beans on amazon the other day. Can't wait to try this! I'll probably put it in my coffee 😀
Gwen says
It's so good with vanilla beans! Adding it to coffee would be great 🙂
Nicole MacPherson says
I love coconut whipped cream, as you know, but I've never tried vanilla bean. I see them in Costco but have never bought them - maybe I should splurge!
Gwen says
I think it's worth the splurge! I can't wait to try using them in other recipes to see how it affects them. I can't believe I waited this long to try them!