Coconut Vegan Whipped Cream

  • Serves: Makes enough to fill and frost one 5-inch 3 layer cake
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Coconut Whipped Cream is made from whipped coconut milk! All coconut milk is not created equal!
Some will whip up to a really thick and luscious whipped cream, while others will only reach very soft peaks.
We have found the THE BEST coconut milk for the job! Find out what it is!
We use this recipe with our 
Strawberry Cream Aquafaba Vegan Cake.

1- 14 ounce can of COLD coconut cream OR  1 2/3 cups coconut cream, scooped off the top of two cans of COLD coconut milk; SEE NOTE*
1-2 tablespoons sugar
1 teaspoon vanilla extract

The day before you make this recipe, place the coconut cream (or two cans coconut milk) in the refrigerator.
The  coconut cream MUST be cold, so it whips up properly. 

We have found that the Trader Joe brand works the best for this recipe.

If you do not have access to this product look for “Thai Kitchen” brand full fat coconut milk.
If you use coconut MILK, you will need TWO cans, since you will be spooning the coconut cream off the top of the chilled coconut milk.

1. Scoop the coconut cream into the bowl of a stand mixer, fitted with the whisk attachment.

2. Whip on high speed until it just starts to thicken, then add 1 tablespoon sugar.

3. Whip to combine, then taste for sweetness. If it is sweet enough for you, great, if not add more sugar. 

4. Add vanilla.

5. Continue to whip until the cream is very thick and makes fairly stiff peaks when you lift the whisk. 

Use immediately.

Cover and put the whipped cream in the refrigerator where it will keep for a week. Before using, rewhip it briefly with a large balloon whisk to fluff it back up.

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