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This easy homemade vegan whipped cream goes perfectly with pie, can be the topping on an ice cream sundae, and is an excellent match for some juicy and sweet fresh berries.

It’s cool, it’s creamy, and everyone I serve it to (vegan or not) absolutely loves it.   But here’s the crazy part: although the star ingredient is coconut milk, amazingly this whipped cream doesn’t have a coconut flavor.  Don’t ask me how that is, all I know is it’s insanely delicious, and it can be made in 5 minutes!

Here’s my method:

1. Start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes, (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine.)

2. Then, open your chilled cans of coconut milk and add only the thick, hardened cream to the chilled bowl. (Discard the liquid.)

3. Beat the cream with an electric hand mixer or stand mixer on high until fluffy and smooth, about 30 seconds.

4. Then, add the powdered sugar and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.

5. Place the whipped cream in a storage container in the fridge until you need it.  It keeps for about a week.

That’s it!

If you try this whipped cream, please tell me what you think in the comments below.

For a fun variation on this recipe, be sure to check out my Fresh Lemon Vegan Whipped Cream, too. YUM.

This whipped cream is simply divine!

 

2 - Ingredient Vegan (Coconut) Whipped Cream

This vegan whipped cream is sweet and cool and creamy, and despite the star ingredient, does not taste like coconut!
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Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Coconut Whipped Cream, Vegan Desserts
Prep Time: 5 minutes
Chilling Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 2 cups worth

Ingredients

  • 2 Cans Full Fat Coconut Milk Typically found in baking aisle, chilled in the refrigerator for at least 6 hours or overnight
  • 2/3 Cup + 2 tsp. Powdered Sugar Plus more to taste

Instructions

  • Start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes, (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine.)
  • Then, open your chilled cans of coconut milk and add only the thick, hardened cream to the chilled bowl. (Discard the liquid.)
  • Beat the cream with an electric hand mixer or stand mixer on high until fluffy and smooth, about 30 seconds.
  • Then, add the powdered sugar and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

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