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The Best Whipped Topping Comes from a Can (of Coconut Milk)

By Amanda Agee Published

You don’t need to be vegan to love this lush and billowy nondairy topping—which also lasts days without deflating.

Even if you’re a card-carrying egg scrambler and dairy buff, vegan whipped cream made from coconut milk is so good that you may willingly trade it for the conventional stuff. Not only do its lush, velvety billows rival those of regular whipped cream, but it’s made from pantry ingredients and it lasts days in the fridge without deflating, so you can whip it ahead of time.

Here's the basic two-step process:

  • Skim the solid top layer from a couple cans of coconut milk (the full-fat kind is a must).
  • Whip the cream in a stand mixer until soft, voluminous peaks form.

Two tweaks that make the topping even better:

  • Chill the unopened cans for 24 hours to ensure that the solid cream separates from the milky liquid and is easy to skim from the top, and use only the very thick portion.
  • Add a tablespoon of sugar, which enhances the coconut cream's fruity sweetness, and a teaspoon of vanilla to complement its mild coconutty flavor.

Dollop the topping anywhere you might use conventional whipped cream: over fresh fruit or desserts such as pie, tarts, and mousse. Or just spoon a dab from the bowl for a hit of pure, gossamer-light joy.

Recipe Whipped Coconut Cream

You don't need to be vegan to enjoy this lush, billowy nondairy topping.

Get the Recipe

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.