Whipped Coconut Cream

Very often we get asked about alternatives to using heavy whipping cream. Whether you are Vegan or just interested in an alternative to using heavy or regular whipping cream, we have your solution. This is one  of the best coconut whipped cream recipes I have ever tried.


  • 1 can full fat coconut milk, room temperature (check in the Asian food section for this)
  • 1 vanilla bean (or vanilla powder or vanilla extract to taste)
  • 1/8 cup honey ( or to taste)
  • 1/8 cup maple syrup
  • 2 tbsp organic coconut oil (you may have to warm this up a little to melt it)


  1. Mix coconut milk, honey, maple syrup and oil together. Mix this in a large measuring cup with a spout so that it is easy to pour later.
  2. Slice the vanilla bean open and scrape out the seeds.  Add the seeds to the cream mixture.
  3. Mix really well, there should be no lumps or clumps of seeds as they may plug the dispenser.
  4. Pour into whipped cream dispenser.
  5. Chill.
  6. Add the nitrous oxide and shake vigorously.

A Vegan Approach

Vegan Whipped Cream

Yield: 2 cups

2 14-oz can coconut milk (*Thai Kitchen® coconut milk, unsweetened)

1/2 cup powdered sugar (or to taste)

1 teaspoon of vanilla extract( or to taste)

1) Place coconut milk in refrigerator overnight, right-side up. Do not shake.

2) Remove coconut milk and pierce bottom of can with a pointed can opener and drain off the liquid part.

3) Open top of coconut milk can and spoon the thick coconut cream into canister.

4) Add powdered sugar and vanilla extract into canister.

5)  put the head on the canister and shake the ingredients well.

6) dispense N20 cartridge into canister.

*Thai Kitchen® brand seems to have the most usable amount of solid coconut cream needed for this recipe.

If you find that your end result is not firm enough, use the seaweed based thickener called agar agar (make sure its in powder form as anything thicker will cause the dispenser to clog) .