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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. Remove the coconut cream from the fridge and scoop out 1 ¼ cups (276 g) of the thick coconut cream from the top. Avoid the watery liquid as much as you can. Place the cream in a mixing bowl.
2. Add the powdered sugar.
3. Using a handheld or stand mixer, mix on medium-low until smooth and fluffy.
4. For slightly thicker whipped cream, place in the freezer for 15 minutes or in the refrigerator for at least 1 hour or overnight.
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.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
2 - Ingredient Vegan (Coconut) Whipped Cream
Ingredients
- 10 oz canned coconut cream typically found in baking aisle, (you may need to buy two small cans), chilled in the refrigerator for at least 6 hours or overnight
- 2/3 c. powdered sugar (87 g) plus more to taste
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- Remove the coconut cream from the fridge and scoop out 1 ¼ cups (276 g) of the thick coconut cream from the top. Avoid the watery liquid as much as you can. Place the cream in a mixing bowl.
- Add the powdered sugar.
- Using a handheld or stand mixer, mix on medium-low until smooth and fluffy.
- For slightly thicker whipped cream, place in the freezer for 15 minutes or in the refrigerator for at least 1 hour or overnight.
This post may contain affiliate links. Please read our disclosure policy.