an easy recipe for vegan whipped cream using a can of coconut cream
I’m not sure where I first learned to make vegan whipped cream with a can of coconut milk or coconut cream, but I can’t believe I haven’t shared the recipe here! Even if you’re not dairy-free or vegan, this is a great recipe to know for those days when you want some fresh whipped cream with your summer berries, but don’t have cream on hand. Keep a few cans of coconut cream in the pantry and you’ll be good to go for a last minute dessert.
All you need are 2 ingredients. A can of coconut cream and sweetener. Powdered sugar works best because it also helps stabilize the cream, but a few drops of liquid stevia is fine too.
The trick is to make sure your coconut cream is very cold. Then you simply pour it into your mixer with the whisk attachment and beat until fluffy peaks form. Sweeten to taste and add a little vanilla extract if you like. If you want it really coconuty you could add a few drops of coconut extract. A can of coconut milk will work, BUT you have to use only the cream on top, not the liquid. Some brands of coconut milk are emulsified and will not separate into solid/liquid parts – these brands won’t work.
Use your freshly whipped cream to top pie, fruit, or coffee. Or use in these cute little vegan tarts. I’ll post the recipe for those tomorrow! You can even flavor your whipped cream with cacao powder or peanut butter. Or beat in some fresh raspberries! The options are endless.
Vegan Whipped Cream Recipe
- 1 (14 oz.) can coconut cream, well chilled
- liquid stevia or powdered sugar, to taste
- 1/2 teaspoon vanilla extract
Pour chilled coconut cream into the bowl of a mixer fitted with a whisk attachment. Beat on high until peaks form. Sweeten to taste with stevia or powdered sugar and beat in vanilla. Refrigerate whipped coconut cream until ready to use.