This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.
Whipped coconut cream is a delicious vegan alternative to traditional whipped cream made with heavy cream.
Whipped Coconut Cream
Luscious, fluffy, and tops any dessert or sweet breakfast beautifully - whipped coconut cream is the best alternative to dairy whipped cream out there.
I always have cans of coconut cream in my fridge just for this purpose. Trader Joe's coconut cream is my favorite, but Thai Kitchen also carries some if you don't have a TJ's nearby. Canned coconut milk will also work, there just won't be as much cream to use, and some brands stiff you on the coconut cream. It can be a bit of a trial and error figuring out which brand is the best. (P.S. Coconut milk in a carton or in a bottle in the refrigerated section won't work.)
The key to making coconut whipped cream is to refrigerate the can. This allows the cream to float to the top and harden so you can easily separate it from the liquid. The cold temperature is also important for the whipping process.
How to Make Vegan Whipped Coconut Cream
After spooning the coconut cream out of the can and into a mixing bowl, beat the cream on medium-high. If you're using a stand mixer, use the whisk attachment. Then, whip until the coconut cream is fluffy and forms peaks, just like traditional whipped cream.
After it's whipped, you can fold in maple syrup to sweeten, or add in vanilla extract or other spices to flavor it. (If you add these before whipping, the coconut cream may be too liquid-y to properly whip, so it's important to add these in last.)
Use this coconut whipped cream to top:
- waffles
- Carrot Cake Baked Oatmeal
- pancakes
- hot chocolate
- cupcakes
- pies
- homemade latte or frappucino
- a bowl of fruit
Coconut Whipped Cream
Ingredients
- can of coconut milk or coconut cream
- optional - maple syrup to sweeten
- optional - vanilla extract for flavor
Instructions
- Refrigerate a can of coconut milk or coconut cream for at least 4 hours or overnight. This will allow the solid coconut cream to float to the top.
- Remove the coconut cream with a spoon (avoid the watery liquid at the bottom) and place into a mixing bowl.
- Using either a stand mixer or hand mixer, whip the coconut cream on medium-high speed until it's fluffy and forms peaks. Be careful not to over-whip.
- Optional: fold in maple syrup, vanilla extract and/or spices to taste.
