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whipped coconut cream vegan and dairy free

Coconut Whipped Cream (Dairy Free, Vegan).

Coconut whipped cream is a perfect topping for a wide variety of desserts! Make this dairy free topping and enjoy it with ice cream, cake, or pie. 

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword simple coconut whipped topping, vegan whipped cream
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 157 kcal
Author Kelly Roenicke

Ingredients

US Customary - Metric

Instructions

  1. Place the can or container of full fat coconut milk in the refrigerator for at least 8 hours or overnight. 

  2. Once it's chilled, carefully open the can and scoop out the coconut cream. Discard any coconut water or liquid. Place it in a mixing bowl along with the powdered sugar and vanilla extract. 

  3. Beat on medium high speed until soft peaks form. Taste and adjust the amount of sugar if needed. 

  4. Enjoy immediately or store in the refrigerator. It will firm up in the refrigerator, but it will keep for about 5 days. 

Recipe Notes

This is best eaten right away. You can refrigerate it for a 5 days, but it won't be as light and fluffy.

 

Nutrition Facts
Coconut Whipped Cream (Dairy Free, Vegan).
Amount Per Serving
Calories 157 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 13g81%
Sodium 9mg0%
Potassium 155mg4%
Carbohydrates 6g2%
Sugar 3g3%
Protein 1g2%
Vitamin C 0.7mg1%
Calcium 13mg1%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.