Vegan Coconut Whipped Cream

Makes: 4 generous dollops for dessert toppings
Inactive Time: Overnight chilling in the refrigerator
Active Time: 5 minutes


  • Solidified portion from 1 can full fat coconut milk chilled unopened in the fridge overnight until thoroughly chilled-reserve liquid for another use.
  • 3-4 tablespoons sugar (a granulated or powdered sugar works best. If substituting a liquid sweetener you will likely need to use less to prevent the coconut cream from becoming too thin and runny.
  • 1 teaspoon pure vanilla extract


  1. Open chilled can, scoop out only the hardened cream from the top of the can and add to a mixing bowl, reserving the remaining liquid at the bottom of the can for a smoothie or another use.
  2. Add sugar and vanilla and any other flavorings depending how you want to vary your whipped cream
  3. Using a hand mixer (Stand mixer will NOT yield the same result for this) beat mixture in medium high a few minutes until mixture is thoroughly whipped and creamy. 
  4. Serve dolloped onto the dessert of your choice! Try it on my Vegan Strawberry Shortcut Mug Cake here or my No-Bake Vegan Lemon Pudding Pie Cups here!

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