This Vegan Coconut Whipped Cream is super easy to make and incredibly delicious. It’s the perfect replacement for dairy-based whipped cream and is every bit as tasty.

How to Make Vegan Coconut Whipped Cream

Have you ever wanted to indulge with a giant scoop of whipping cream but then your health-conscious mind got the better of you, and you went for a little dollop instead? Do your taste buds love whipping cream but your stomach feels differently? Have you chosen to eat a plant-based diet but miss that creamy, delicious dessert topping?

Now you can have it all. Today, I'm going to teach you how to make vegan coconut whipped cream.

Many of you will know that coconut whipped cream is not a new concept but have you ever tried making it before? If you haven't, you'll be amazed at just how simple it is. You'll also be amazed at how delicious it is. I LOVE real whipped cream, but I actually love this coconut whipped cream even more.

There are three tricks you need to know to make the best vegan coconut whipped cream

  1. Always always begin with a cold can of coconut milk. Leave the can in your fridge overnight so that the cream thickens and separates from the milk.
  2. Only use full-fat coconut milk. Seriously, just put that low fat can away.
  3. Make sure to use coconut milk that doesn't have any additives in it, like guar gum. It will be thicker straight out of the can, but once you whip it will turn into a gritty mess. You don't want that.

Now that you know those first few tips, the rest is easy peasy.

How to Make Vegan Coconut Whipped Cream

Take the can of coconut milk out of your fridge. Turn it upside down and open it with a can opener. Pour out the liquid coconut milk.

Tip: save the coconut milk for smoothies, satay sauce, or even for your cereal or coffee.

How to Make Vegan Coconut Whipped Cream

Spoon the coconut cream out of the can and place it in a medium-sized bowl. Pour 1 teaspoon of real vanilla into the bowl.

Nielsen-Massey makes my favorite vanilla. It's a thick paste of tiny vanilla bean seeds and has the most beautiful flavor and texture.

How to Make Vegan Coconut Whipped Cream

Add 2-4 tablespoons of powdered sugar to the bowl. If you're not sure how sweet you like it start by adding two tablespoons and taste test until you get the sweetness that is right for you.

Note: you can use maple syrup, but only add a drop. The more liquid you add to the coconut whipped cream the less it will thicken.

The last step is to whisk your coconut whipped cream. I use a whisk, and it takes me about a minute. You can use an electric beater if you'd prefer.

Coconut whipped cream will never get as firm as regular dairy whipped cream. It will thicken to the point of soft peaks and will be dreamy, creamy amazingness.

Make sure to use your vegan whipped cream right away as it will start to melt if left out too long. If you need to store it cover it and pop it back in your fridge. It will keep for up to 2 days.

Note: some brands of coconut milk thicken better than others. I usually use Aroy-D and get good results. If this brand isn't available where you shop, you may want to experiment with a few different brands to find the one that works best. Remember to always look for the can with the highest fat content and no additives.

How to Make Vegan Coconut Whipped Cream

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Other Delicious Vegan Desserts:

How to Make Vegan Coconut Whipped Cream

How to Make Vegan Coconut Whipped Cream

Vegan coconut whipped cream is super easy to make and incredibly delicious. It's the perfect replacement for dairy-based whipped cream and every bit as tasty.

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Ingredients

  • 1 can full-fat coconut milk, see notes
  • 1 teaspoon vanilla
  • 2-4 tablespoons powdered sugar, to taste
  • 1 teaspoon tapioca starch, optional

Instructions 

  • Put your can of coconut milk into your fridge overnight to chill.
    1 can full-fat coconut milk
  • Turn the can upside down and open it from the bottom. Pour out the watery coconut milk and save it for another use.
  • Scoop the thick coconut cream out of the can and put it into a medium-sized bowl. Add the vanilla and powdered sugar and whisk it briskly for about 1 minute, or until soft peaks form. If you're having trouble getting your coconut whipped cream to thicken, you can add a little more powdered sugar or the optional tapioca starch. Serve immediately.
    1 teaspoon vanilla, 2-4 tablespoons powdered sugar, 1 teaspoon tapioca starch

Notes

Make sure that there is no guar gum or other additives in the coconut milk you buy or it may not thicken properly. We like to use Aroy-D coconut milk in this recipe.
Serving: 1 serving = ¼ cup, Calories: 139kcal, Carbohydrates: 5g, Protein: 1g, Fat: 14g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 8mg, Potassium: 141mg, Sugar: 3g, Vitamin C: 1mg, Calcium: 12mg, Iron: 2mg
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