Coconut Whipped Cream

Coconut Whipped Cream

1 Review
From:, November 2017

Coconut whipped cream, also known as vegan whipped cream, is the perfect topping for any dairy-free or vegan dessert. It's light, creamy and entirely plant-based. Like regular whipped cream, you can also add flavoring—citrus zest, espresso powder or a different extract—to this basic recipe to customize the flavor. Refrigerating the can of coconut milk or cream overnight allows the fat/cream to separate from the liquid and solidify.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 (14 ounce) can coconut cream or coconut milk, refrigerated overnight
  • 1 tablespoon organic confectioners' sugar
  • ½ teaspoon vanilla extract


  • Prep

  • Ready In

  1. Using a fine-mesh sieve, strain coconut cream (or coconut milk) solids from the liquid. Place the solids in a large mixing bowl. Reserve the liquid for another use.
  2. Add confectioners' sugar and vanilla to the solid coconut cream. Beat with an electric mixer on low until combined. Continue to beat on high until smooth and creamy, 1-2 minutes. Scrape down the sides of the bowl; beat for another 30 seconds.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 68 calories; 6 g fat(6 g sat); 0 fiber; 2 g carbohydrates; 0 protein; 0 folate; 0 cholesterol; 2 g sugars; 1 g added sugars; 0 vitamin A; 0 vitamin C; 0 mg calcium; 0 iron; 5 mg sodium; 0 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1½ fat

Reviews 1

March 23, 2018
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By: jon fenelli
It's good!
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