Coconut Whipped Cream

Jun 05, 2023

This recipe is sweet, simple and oh so satisfying!

'Tis the season. Organic ripe strawberries atop our shortcake come alive under a dollop (or two) of whipped cream. And who can refrain from that? Not even a vegan with our delish and easy-to-make Coconut Whipped Cream.


  • 1 can 13.66 oz Thai Kitchen Organic Unsweetened Coconut Milk, refrigerated
  • 1 Tbsp powder sugar
  • 1 tsp vanilla extract



  1. The trick for a fluffy whipped cream is to refrigerate the can first. Leave in the fridge overnight before using.
  2. Make sure to separate the cream from the liquid. Do not mix together. Use only the cream.
  3. Remove the liquid but save it for your smoothies (it’s delish).
  4. Add the ingredients to a chilled bowl (another trick) and whip, whip, whip. It takes time. Be patient — it is definitely worth the wait.

If you are lucky, you will get peaks, but even if it thickens, it is wonderful to add to your berries, or to smother a cake with. Remember, you can’t go wrong. Sometimes it’s a little trial and error, but even the error is irresistible. You can keep in the fridge, and it will firm even more. 

Trust me, it’s so good, you’ll find an excuse to put it on just about anything. Cheers to the sweetness of life!

—Lea Haas, Owner, The Garden Cafe Woodstock


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