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Vanilla Bean Sea Salt Coconut Cream

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With 4 simple, real food ingredients, Vanilla Bean Sea Salt Coconut Cream is the perfect dairy-free dessert topping or coffee creamer alternative. Delicious, easy to make, and free of all the junk, you'll want to keep a batch in your fridge at all times!


  • 1 15- oz can full-fat coconut milk chilled in the refrigerator 8-9 hours or overnight (organic if possible)
  • 2 tablespoons pure maple syrup use more if you want a sweeter cream
  • Seeds from 1 vanilla bean or 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt use less if you only want a hint of salt


  • Remove the coconut milk from the refrigerator, open it, and spoon the thick cream on the top into a large bowl. Leave the coconut water in the can and set aside for a different use.
  • Using a high-speed or handheld mixer, beat the coconut cream until creamy and soft peaks begin to form. Slowly pour in the maple syrup, vanilla, and sea salt, beating again until just combined.
  • Serve immediately or store in a tightly covered jar for up to 5 days.


Buy full-fat coconut milk in a can or box (low-fat or light will not work).
Buy organic coconut milk. I've tried making coconut whipped cream with many varieties and brands and have found organic works best, particularly this brand and this one.
Shake the can before you buy it. The can should feel like there is a mass of thick cream inside. If it shakes easily and seems like just liquid, put it back and try other cans until you find a better option. The cans that feel like just liquid often don't separate into cream and therefore won't whip.
Refrigerate the can overnight for at least 8 hours. I've tried to cheat this step before and the cream never whipped properly. If you make coconut whipped cream often just leave a few cans in the back of the fridge. Then it will always be there when you need it.
When you open the refrigerated can there should be a thick layer of cream on top (see photo, above). Scoop the cream out into a bowl, and then pour the remaining liquid into a jar for another use (I like to use the liquid in smoothies).
Serve the cream on or in anything you like. A dollop in coffee or chi tea makes an insanely good way to start the morning. It's super versatile, so use it wherever you would use regular whipped cream or creamer.
Store leftovers in a tightly sealed jar in the refrigerator for up to 5 days.