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–+ servings

Vegan Coconut Whipped Cream

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.
5 from 1 vote
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 Portions
Calories: 207kcal
Author: Anna

Equipment

  • Medium bowl
  • Stand ou Hand Mixer

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)

Instructions

  • 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.
  • Chill your bowl for 15 minutes in the fridge.
  • With a spoon remove the hardened coconut cream that is accumulated above the coconut milk and place it in a bowl.
  • Using an electric mixer, fluff the coconut cream for one minute.
  • 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.)
  • Serve it immediately or store in the refrigerator in a sealed container for up to a week.

Nutrition

Serving: 1Portion | Calories: 207kcal | Carbohydrates: 7g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 13mg | Potassium: 210mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg
Course: Cooking Basics, Dessert, Side Dish
Cuisine: American, dairy-free, Vegan
Keyword:Coconut Whipped Cream, Dairy-Free Whipped Cream, Fluffy Whipped Cream, Vegan Whipped Cream
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