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+ servings
whipped coconut cream vegan and dairy free

Coconut Whipped Cream (Dairy Free, Vegan).

Kelly Roenicke
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. 
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 157 kcal

Ingredients
 
 

Instructions
 

  • 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. Discard any coconut water or liquid. 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. 

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

Calories: 157kcalCarbohydrates: 6gProtein: 1gFat: 15gSaturated Fat: 13gSodium: 9mgPotassium: 155mgSugar: 3gVitamin C: 0.7mgCalcium: 13mgIron: 2.3mg
Keyword simple coconut whipped topping, vegan whipped cream
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