Coconut Whipped Cream

Recipe and photo by Tami Ganeles Weiser Yield:  16 two-tablespoon servings (2 cups total)
Prep Time:  5 minutes Cook Time:  5 minutes

Coconut Whipped Cream

This scrumptious whipped topping is dairy free—cause for rejoicing!


1 cup canned unsweetened coconut cream, chilled overnight

½ cup confectioner’s sugar

Seeds from one vanilla bean pod

2 teaspoons sweet liqueur, such as Amaretto, Applejack, or an eau de vie such as Poire William

1 teaspoon coconut butter, room temperature


  1. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer or a whisk, whip the chilled coconut cream on medium speed until light and frothy.
  2. Add the sugar, vanilla seeds, liqueur, and coconut butter. Whip on high speed until sturdy peaks form and hold well.

Kitchen Tips

This whipped cream holds up overnight extraordinarily well. It should be stored in a covered container in the refrigerator.

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