Easy Vegan Coconut Whipped Cream
- PREP 8hrs 15min
- TOTAL 8hrs 15min
Coconut whipped cream is a dairy-free alternative to traditional whipped cream. Instead of using whipping cream, we use full-fat canned coconut milk or coconut cream. Coconut whipped cream is dairy-free and vegan. Look at the article for all of our tips on making it, including the brands of coconut milk and coconut cream we recommend for success.
You Will Need
1 (14-ounce) can full-fat coconut milk or coconut cream, chilled for 1-2 days; see tips below for brand recommendations
1/2 tablespoon to 3 tablespoons powdered sugar or maple syrup; see notes
1 teaspoon vanilla extract, optional
Smallest pinch fine sea salt, optional
Directions
Chill the Can
Chill your coconut milk or coconut cream in the refrigerator for at least 8 hours, preferably longer. The longer the can sits in the fridge, the more the coconut cream hardens and separates from the liquid in the can, making whipping the coconut cream more fail-proof. Do not shake the can so that the cream and liquid remain separated.
Make Whipped Cream
When you are ready to make the coconut whipped cream, place a large mixing bowl in the fridge for 5 to 10 minutes and prepare your hand mixer or stand mixer.
Without tipping or shaking the can, remove the coconut milk/coconut cream from the fridge and open the lid.
Carefully scoop the hardened creamy white coconut cream on top and place it into the chilled mixing bowl. Leave the watery liquid at the bottom of the can. Use this liquid for smoothies, oatmeal, or add to tea.
Beat the coconut cream for 30 seconds to a minute or until it is creamy, and then add the powdered sugar (I start with one tablespoon), vanilla, and salt. Beat until fluffy and smooth, about one minute. Taste and adjust the sweetness as needed. Note, if you prefer maple syrup, the coconut whipped cream will be a little less firm (since it is a liquid) — I use 1/2 to 1 tablespoon.
Enjoy immediately or refrigerate for up to two weeks. It will harden in the fridge the longer it is chilled but will soften once it has been at room temperature for a few minutes.
If your coconut milk never hardened, even if you chilled it, the can of coconut milk might not have had the right fat content (that’s not your fault, it just happens sometimes). As a last resort, tapioca flour can help it thicken when beating the coconut milk with the other ingredients. Start with one tablespoon and go from there.
Adam and Joanne's Tips
- Use a good-quality brand of coconut milk or coconut cream. Here are our recommendations: Native Forrest Unsweetened Coconut Milk Classic, 365 Whole Foods Organic Coconut Milk, Arroy-D, Savoy Coconut Cream, and, O Organics Coconut Cream.
- Make ahead: Keep coconut whipped cream in the refrigerator for up to two weeks. As it sits in the fridge, it will harden and thicken. You can freeze coconut whipped cream, but keep in mind that you might need to whip it again after thawing to achieve the original texture.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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