Lightly sweetened with a hint of vanilla, this dreamy coconut whipped cream is a delicious dairy-free alternative to traditional clotted cream. It’s quick and easy to make, and perfect for topping scones, fresh fruit, and all your favourite desserts.
We especially love serving it as part of a Vegan Cream Tea, alongside freshly baked scones, strawberry jam, and a pot of tea. It’s also wonderful paired with strawberries for a plant-based twist on the classic Strawberries & Cream dessert.
This recipe was first published in the Bit of the Good Stuff Cookbook (back in 2016), and it’s still my go-to dairy-free cream to this day. I’m so happy to finally be sharing it on the blog!
Top Tips & FAQs
Where can I find coconut cream?
In the UK, coconut cream is available in larger supermarkets—usually in the world food aisle near the coconut milk. My favourite is Sainsbury’s own-brand coconut cream (which comes in a handy tetra pak).
Why chill the coconut cream?
Chilling allows the cream to separate from the water and firm up—essential for that rich, clotted cream-style texture. Once chilled, the solid cream rises to the top, and that’s the part we want! Just be sure not to shake the container before opening, or the cream and water may remix.
How do I stop the cream from melting?
If your kitchen is warm, pop your jug (or small bowl) and beaters in the freezer for 5–10 minutes before you begin. This helps keep the coconut cream cool and prevents it from softening as you whip. Once whipped, store the cream in the fridge until needed.
Recipe Card
Coconut Whipped Cream (Vegan | Dairy-Free)
Ingredients
- 250 ml / 8½ fl oz coconut cream see Top Tips & FAQs above
- 1 TBSP icing (powdered) sugar
- ½ tsp vanilla extract
Instructions
- Chill the coconut cream in the refrigerator for at least 24 hours (this helps the cream separate and firm up). Do not shake the container.
- Carefully open and scoop the solid cream into a measuring jug or small bowl. (You can discard any water or save it for a smoothie.)
- If the cream is very firm, break it up with a fork, then beat with an electric hand mixer until smooth and fluffy.
- Sieve in the icing sugar, add the vanilla extract, and beat again until combined. Taste and add a touch more sweetener or vanilla if needed.
- Chill until ready to serve. The cream will keep in the fridge for up to a week. If it firms up too much, just whisk it with a fork before serving.
Notes
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If you make this Coconut Whipped Cream, I’d love to hear your feedback and any suggestions for adaptations. Feel free to tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
Sharon xx
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