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–+ servings
Anna

Vegan Coconut Whipped Cream

5 from 1 vote
This vegan and dairy-free coconut whipped cream is delicious, quick, and easy to make. This coconut whipped cream is a healthy alternative to heavy cream that is equally fluffy.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 Portions
Course: Cooking Basics, Dessert, Side Dish
Cuisine: American, dairy-free, Vegan
Calories: 207
Ingredients Equipment Method Nutrition

Ingredients
  

  • 250g/8.8 oz Coconut Cream refrigerated for 1-2 days
  • 1 tbsp of sweetener honey, maple syrup, powdered sugar, or powdered xylitol
  • 1 tsp vanilla extract or 1 tbsp lemon juice (for flavor)

Equipment

  • Medium bowl
  • Stand ou Hand Mixer

Method
 

  1. Put your coconut milk in the fridge for 1 to 2 days before making the whipped cream. You want the cream to set and separate from the water.
  2. Chill your bowl for 15 minutes in the fridge.
  3. With a spoon remove the hardened coconut cream that is accumulated above the coconut milk and place it in a bowl.
  4. Using an electric mixer, fluff the coconut cream for one minute.
  5. Add the sweetener and vanilla and beat for another minute, until smooth and creamy. (If it's too firm or too soft, see my tips in the blog.)
  6. Serve it immediately or store in the refrigerator in a sealed container for up to a week.

Nutrition

Serving: 1PortionCalories: 207kcalCarbohydrates: 7gProtein: 2gFat: 20gSaturated Fat: 18gSodium: 13mgPotassium: 210mgSugar: 4gVitamin C: 1mgCalcium: 17mgIron: 3mg
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