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How To Make Coconut Whipped Cream

full bowl of vegan coconut whipped cream

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Learn how to make coconut whipped cream with just 3 ingredients! An easy, light and fluffy vegan whipped cream recipe you can make in 5 minutes! Just a can of chilled coconut cream, sweetener, and vanilla, this is a keto, dairy-free, gluten-free, paleo, and allergy-friendly sweet topping you'll be putting on everything!

Ingredients

Scale

Instructions

  1. Chill the canned coconut cream (or milk) in the fridge overnight.
  2. Scoop out the chilled coconut cream, leaving any clear liquid in the can, and add it to the bowl of a stand mixer or a large bowl if you are using an electric hand mixer.
  3. Whip the coconut cream using the whisk attachment (if using a stand mixer) over a medium-high speed until you get fluffy stiff peaks before adding in your sweetener of choice and extract if you're planning on using them.
  4. Whip everything together until combined. Stop whipping to taste test and scrape down the sides of the bowl as needed.
  5. Use the coconut whipped cream right away or transfer it to a closed container to chill in the fridge until you're ready to use it.

Notes

  • If you choose to use coconut milk, you may need 2 cans to get enough coconut cream to whip.
  • You can adjust the sweetener to taste. Use as much or as little as you'd like. Any powdered sweetener will work or liquid stevia.
  • You can use different flavored extracts to flavor your whipped cream.
  • If you plan on using the whipped cream directly after whipping, you can chill the mixing bowl so your whipped cream stays super firm throughout the process.
  • You can store leftover whipped cream in a closed container for about 2 weeks.

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