Whipped Coconut Cream (Vegan Whipped Cream)

Frostings and Icings

I am a vegan mom and I love whipping up a batch of my homemade whipped coconut cream from time to time. It is so simple, healthy, and delicious! This recipe only uses four ingredients: canned coconut milk, sugar or agave nectar (for those who want it sweet), vanilla extract, and salt. The best part about this recipe is that you can make as much as you need for one dessert or enjoy the entire batch with friends over the course of a week!
We have all been there – after making an amazing dinner we feel like we should be eating something sweet but our fridge is empty of anything remotely resembling dessert. With just a couple minutes on your hands you can whip up a batch of delicious vegan whipped cream from

prep: 10 mins, additional: 8 hrs, total: 8 hrs 10 mins, Servings: 4, Yield: 1 cup


2 tablespoons white sugar, or to taste

1 (14 ounce) can unsweetened coconut milk

1 teaspoon pure vanilla extract


Refrigerate can of coconut milk, 8 hours or overnight.

Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.

Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.

Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

Nutrition Facts:

Per Serving: 220 calories; protein 2g; carbohydrates 9.1g; fat 20.9g; sodium 12.8mg.

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