Coconut Whipped Cream

So excited to finally share how to make Coconut Whipped Cream! It’s only four simple ingredients, and the perfect dairy free, vegan, and paleo whipped topping!

Prep: 3 hoursCook: 10 minsTotal: 3 hours 10 mins


  • 15 oz. can unsweetened coconut cream, chilled for 3+ hours
  • splash vanilla
  • 2 tablespoons agave nectar
  • 1/4 teaspoon pink Himalayan sea salt


  1. Place the chilled coconut cream into a standing electric mixer. I prefer a standing electric mixer because you can just turn it on and forget about it.
  2. Turn on the electric mixer and whip it for 5 minutes.
  3. Add the vanilla, agave nectar (honey or maple syrup works too), and pink Himalayan sea salt.
  4. Continue to whip for another 5 minutes until it has firm peaks.
  5. You can either just dollop the whip with a spatula, or transfer it to a plastic bag, cut a corner off, and squeeze it and swirl it.
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