Coconut whipped cream is the perfect dairy free and vegan topping for your favorite desserts! It’s a simple recipe that’s easy to make.
Is there anything a can of coconut milk can’t do?
One of the easiest ways to use full fat coconut milk is by making it into delicious coconut whipped cream. This dairy free and vegan treat is perfect for topping chocolate pudding, ice cream sundaes, and chocolate cake.
What is coconut whipped cream anyway?
It’s simple coconut cream that has been chilled, then combined with sugar and whipped until light and fluffy.
It’s so easy to make coconut whipped cream. You do need to plan ahead and put the can of coconut milk in the refrigerator for at least eight hours or overnight. When you do that, the coconut cream will separate from the excess liquid in the can.
Once the coconut milk is chilled, just spoon out the cream, add it to a bowl with a little powdered sugar, and whip it until soft peaks form.
You’ll love using this whipped coconut cream on all your favorite desserts – it’s even good as a fruit dip! If you happen to have a can of coconut cream, you can use that in place of full fat coconut milk. Learn more about the varieties of coconut milk here.
Coconut Whipped Cream (Dairy Free, Vegan).
Coconut whipped cream is a perfect topping for a wide variety of desserts!
- 15 ounces full fat coconut milk
- 3 Tablespoons powdered sugar Use more or less to taste.
- 1 teaspoon vanilla extract
Place the can or container of full fat coconut milk in the refrigerator for at least 8 hours or overnight.
Once it's chilled, carefully open the can and scoop out the coconut cream. Place it in a mixing bowl along with the powdered sugar and vanilla extract.
Beat on medium high speed until soft peaks form. Taste and adjust the amount of sugar if needed.
Enjoy immediately or store in the refrigerator. It will firm up in the refrigerator, but it will keep for about 5 days.