Vegan Coconut Whipped Cream

I’ve been wanting to try for some time now to create a vegan version of this notorious topping, whipped cream, and successfully did so today. I will explore further to see if I can make it even fluffier, in the mean time I am thrilled with the results!

Simple Ingredients
Simple Ingredients
Easy to Make
Easy to Make
Delicious Results
Delicious Results

Ingredients:

  • 1 can of refrigerated organic canned Coconut Milk (do not shake contents & use only top portion of the can)
  • 1/2 – 1 tbsp sweetener of your choice, I used maple syrup
  • Flavor, I used vanilla extract and edible rose water

Directions:

  1. With a hand held mixer or stand up mixer, blend for a few minutes the thick content (top portion) of refrigerated canned coconut milk until desired consistency is reached.
  2. Then add sugar, vanilla extract and rose water

Adding all the contents of the canned coconut milk will work and taste delicious (shown in pictures this way.) After another attempt and only using the thick part of the canned coconut milk I had much better luck getting a fluffier consistency though. Once mixed I left it for a few a minutes in the refrigerator and it solidified even more. This is such a treat!

*The liquid on the bottom of the can can be saved and used as a wonderful addition for just about any dish at another time. If you choose to add some of the liquid portion of the can, be sure to do so sparingly and add only a little bit at a time.

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24 thoughts on “Vegan Coconut Whipped Cream

    1. Happy New Year Susan. I did update the post and added the recipe, are you able to view it? It’s really so simple and lasts a few days in the refrigerator. Please let me know how it turns out for you. 🙂

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  1. Love this recipe!! 😉 Had no idea this would work – need to try this! It’s a great alternative to whipped cream – this would fit perfectly to a chia pudding or an avocado mousse! yummy! Thanks for sharing and also for stopping by my blog so I could discover yours! Love it! Great recipes! hugs, Sylvia

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    1. O yea, this will be amazing on both of those recipes of yours! 🙂 I was craving strawberries and whip cream one day and this totally satisfied me. I will also try using the separated part of canned coconut milk to see if there is a difference in texture using only the lighter portion of the can. I also recently found culinary coconut milk that doesn’t come in a can and I am very excited to try it out as well. Thank you for your kind words and continued inspiration, hugs to you too!

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      1. Yum, sounds great – please keep me posted about your findings 😉 I also would love to make my own coconut milk once, using a coconut. I know theoretically how it works, but not aure how to open the coconut!!! 😉 will let you know how it goes!

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  2. Hi Brooke! Thanks for stopping by Cuppanatter! I have a few blogs that you might enjoy, so check out my Gravatar’s list when you have a moment, This recipe sounds amazing, and sooo simple! Here in Switzerland we only use unsweetened whip cream (the sweetened variety is virtually unknown here), so I would make this the natural way too, but it’ coconut – you can’t go wrong! 😉

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    1. Yay! It was recently suggested to me to refrigerate the coconut milk ahead of time and to only use half of the contents. It’s slipped my mind, but I’m pretty sure the liquid part can be left out to help make it much fluffier. I am going to be using this recipe frequently, because its versatile and so easy to make.. lots of experimenting to be done with flavoring it etc. Let me know how it turns out for ya! 🙂

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  3. I love coconut whipped cream! I usually make mine with about two teaspoons Florida Crystals vegan powdered sugar but never thought of sweetening it with coconut sugar! Coconut sugar is my favorite sweetener (besides pure maple syrup) so I need to try this!

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  4. I’m super excited to try this! I’ve been looking for an alternative to whipped cream. I have the ingredients on me right now and I’m thinking I’m going to make this tomorrow 🙂 Thanks for posting!

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      1. Brooke, I have used avocado as base as well as cashew butter and cashew cream 9apart from the coconut cream of course) blending either with fruits and different flavors – put it in the fridge once you are done for a couple of hours and then slather it on….might not be as fluffy as whipped cream but it works beautifully too 🙂

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  5. Hi Brook, Thank you for stoping by at Magic Tablecloth, I was lucky to discover you. I love your alternative to whipped cream. What a brilliant idea! I am so excited to try whipped coconut to improve my Raspberry flourless cake recipe. Thank you for sharing this. Well done with your blog and amazing photos also. All the best wishes. Kind regards, Janna.

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