Vegan Coconut Whipped Cream
Learn how to make vegan coconut whipped cream that’s thick, fluffy, and perfectly sweet. This simple dairy-free whipped cream comes together with just 3 ingredients and makes a delicious topping for fruit, overnight oats, pancakes, and your favorite desserts.
Equipment
- stainless-steel mixing bowl
- stand mixer or hand mixer
Ingredients
- 1 (13.5-ounce) can full-fat unsweetened coconut milk refrigerated overnight
- 1½ tablespoons organic powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill the coconut milk in the fridge overnight so the coconut cream separates from the liquid.
- At least 10 minutes before making the whipped cream, chill a large stainless-steel mixing bowl in the fridge.
- Remove the coconut milk from the fridge and carefully open the can without shaking it. Scoop out the thick, solid coconut cream on the top (reserve the remaining liquid to use in smoothies or other recipes).
- Transfer the coconut cream to the chilled mixing bowl. Add the powdered sugar and vanilla extract, then whip with a stand mixer or hand mixer until light, creamy, and fluffy. Taste and add more sweetener if desired.
Notes
- This is a common vegan recipe, adapted from multiple sources.
- Enjoy immediately or refrigerate in a sealed container for 3 to 4 days. Do not freeze, as it could change the texture.
- Maple syrup, agave syrup, cane sugar, or coconut sugar are fine substitutes for powdered sugar. They may, however, impact the color and/or texture of the whipped cream.