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Vegan Coconut Whipped Cream

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15 oz can Full Fat Coconut Milk
1 Tbsp Powdered Sugar

Vegan Coconut Whipped Cream

Just 2 ingredients!

    • 7 minutes
    • Easy


    Whipped cream can be essential for cake frosting, cupcakes, your hot chocolate or any other dessert! Many of us are now dairy-free and coconut whipped cream is the best plant-based, 2-ingredient alternative!

    Here are some of my recipes that either call for Coconut Whipped Cream or go well with it!

    Chocolate Avocado Pudding

    Vegan Toasted Coconut Cupcakes

    Red Wine Poached Pears

    Cashew Hot Chocolate



    The Night Before

    Place the can of coconut milk in the refrigerator to chill for at least 6 hours.


    Whip The Coconut Cream

    After the coconut milk has been chilled, turn the can upside down then carefully open the can and discard any of the coconut water that has separated from the coconut cream. (Keep the coconut water for smoothies.)

    Scoop out the hardened coconut cream and place it into a large bowl (if you are using a hand-held electric mixer) or your standing mixer with the whisk attachment.

    Whisk the coconut cream on high for about 5 minutes, then scrape down the sides, turn it back on to medium speed and slowly add 1 tablespoon on powdered sugar. Turn the machine back on high speed and whisk for another minute until you have soft peaks.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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