Decadent Chocolate Coconut Whipped Cream Recipe

Coconut or chocolate coconut whipped cream! Either way, this vegan whipped cream will be your new favorite topping for desserts.

*Please note* this post was originally published in 2017. The text has been updated but the recipe is unchanged.

You know that thick, creamy layer that rises to the top of a can of full-fat coconut milk? That rich cream whips up beautifully into a light, fluffy topping you can enjoy by the spoonful or use to finish pies, cakes, berries, pancakes, oatmeal and even coffee. It’s also easy to make chocolate by stirring in cocoa powder for a decadent chocolate coconut whipped cream.

Since discovering coconut whipped cream I reach for it constantly. It keeps well in the refrigerator for several days and freezes nicely, so you can always have a jar ready for last-minute desserts.

Although coconut whipped cream has become more common, I like to share staples like this on the blog because they’re versatile and easy. Below I explain how to make both the plain and the chocolate versions and offer tips for the best texture and storage.

How do you make coconut whipped cream?

For best results use a can of full-fat coconut milk (not light) or, even better, a can of coconut cream if you can find it. Coconut cream is thicker and will give you a bit more whipped cream per can. Both are usually sold near the other coconut products in grocery stores.

This is a plan-ahead recipe: chill the can of coconut milk or cream in the refrigerator for at least 24 hours so the cream separates from the liquid and firms up.

An hour before whipping, chill your mixing bowl and beaters in the fridge. Cold equipment helps the cream whip faster and hold structure.

Important: When you remove the can from the fridge, flip it upside down before opening. This lets the thinner liquid collect at the top so you can pour it off into another container and save it for smoothies, curries or baking. If you used coconut cream, there may be very little liquid to remove.

To whip, scoop the solidified cream into your chilled bowl and beat on medium-high speed until light and fluffy—about two minutes. I typically add about 2 tablespoons powdered sugar, but sweeten to taste. Finish with a splash of vanilla extract or vanilla bean paste for extra flavor.

How do you make chocolate coconut whipped cream?

To make the chocolate version, add 2 tablespoons unsweetened cocoa powder when you add the sweetener. Taste before adding more sweetener; you may need a little extra depending on how rich you like it. Continue whipping until the cocoa is fully incorporated and the texture is smooth and airy.

Whip time is brief—stop when the cream is fluffy and soft peaks form. Use the whipped cream immediately or store it in an airtight container in the fridge until needed.

Here are a few other favorite sauces and spreads from the blog:

• homemade Nutella
• easy 3-ingredient chia jam
• coconut peanut butter
• vegan chocolate ice cream (no-churn)

Chocolate Coconut Whipped Cream

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• Author: Katherine
• Total Time: 5 minutes
• Yield: 3/4-1 cup
• Diet: Vegan