Coconut Whipped Cream

Coconut Whipped Cream Recipe

By VegetaFull

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 15 minutes


Coconut cream from one 14 oz. can of full fat coconut milk, chilled overnight

1 teaspoon of vanilla extract

2 tablespoons of date sugar (more if desired)

Note: Makes approx. 1 cup of whipped cream


1Put a medium sized mixing bowl into the freezer. A chilled bowl will help the coconut cream to whip up quickly and reliably.

2Open the can of chilled coconut milk (chilling the can is a must) and scoop out the solid coconut cream that has separated from the coconut liquid in the can. (this may be either on the top or the bottom of the can) Save the coconut liquid for later.

3Scoop the coconut cream into the chilled bowl and, using a handheld or stand mixer, whip the cream until light peaks form and it looks soft and fluffy.

4Add the vanilla and whip until incorporated, followed by the date sugar.

5Continue to whip the coconut cream until it is light and fluffy and smooth. Don’t worry about over-whipping as it won’t affect the texture like in dairy based whipped cream. If the mixture is too thick, just add a bit of the coconut liquid and continue blending until a desired consistency is reached. If using it to frost cakes or cupcakes, no additional liquid is necessary.

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