Vegan Coconut Whipped Cream (aka delicious decadent awesome fluff). Many health food stores sell different kinds of pre-made vegan whipped cream, but I say, why bother when you can make vegan coconut whipped cream with just 2 ingredients and in just 5 minutes!
This stuff is seriously SOOOO yum.
The key to success with this recipe is buying coconut cream or premium coconut milk. Not all coconut milks are alike. To tell if your coconut milk is rich enough, do the shake test, shake it and listen. If lots of liquid is sloshing around, that’s not a good brand for this recipe. If you hear no liquid or very little liquid then it’s probably a good one. One reliable brand is Thai Kitchen Premium Coconut Milk.
NEW VIDEO: If you want to see me whip up this glorious stuff (along with my Easy Vegan Pie Crust, and my Easy Vegan Pumpkin Pie), then you’re in luck! I made a video.
Continue below for the step by step phots and recipe.
To make the vegan coconut whipped cream, chill the coconut milk in the fridge overnight. I like to store a couple in my fridge at all times in case of emergencies. (Yes, whipped cream emergencies are totally a thing in my house).
When you’re ready to prepare, remove the can from the fridge and do not shake it! The coconut fat has risen to the top, and left the coconut water on the bottom layer.
Sneaky tip: Before opening the can, gently turn the can upside down, and you can just pour off the coconut water.
Now scoop out the hardened coconut cream into a bowl, leaving behind all the coconut water.
Add powdered sugar to taste, and then whisk the cream until it’s lovely and fluffy. You aren’t so much whipping it up, you are more breaking it down.
If you find the coconut whipped cream too thick, add a splash of the leftover coconut water, or any kind of non-dairy milk, and whisk well until you reach desired consistency.
Just 2 ingredients and only 5 minutes to make. The perfect dairy-free whipped cream for pies, cakes, and even lattes!
- 1 400ml can coconut cream or premium coconut milk (see notes), chilled in the fridge overnight
- 1 - 3 tablespoons powdered sugar
Remove the can from the fridge, do not shake. Open the can and scoop up all the hardened coconut cream, leaving the coconut water behind. Add the coconut cream to a bowl with the powdered sugar (add to taste). Beat the coconut cream and powdered sugar together, whipping the coconut cream. You aren't so much whipping the coconut milk up, more like breaking it down. If it's too thick add in a splash of the leftover coconut water, or any non-dairy milk until you reach desired consistency.
Make sure you get coconut cream or premium coconut milk. A good test to see if the coconut milk is rich enough for this recipe is to shake the can. If you can't hear any liquid sloshing around, or very little liquid then that's probably a good brand. I recommend Thai Kitchen Premium Coconut Milk.