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Vegan coconut whipped cream recipe

Vegan Coconut Whipped Cream Recipe

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Prep Time 5 mins
Total Time 5 hrs 5 mins
Course Dessert
Servings 4 -6 servings
Calories 43 kcal

what you'll need

let's do it

  • Place coconut milk in the refrigerator for at least 5 hours or overnight. (Each can makes about 2 cups of whipped cream.)
  • A few minutes before you begin, place a medium-sized mixing bowl and the beaters into the freezer to chill. Once they are nice and cold, remove everything from the freezer and refrigerator.
  • Open the can of coconut milk and use a slotted spoon to remove the solid coconut cream. (Do not add anything that is not completely solid. Additional liquid will lead to less volume and a runny consistency.) Add the solid coconut cream to the well-chilled bowl. You will be left with about ½ can of coconut water in the can, which you may discard.
  • In a small saucepan, bring water to a boil and add pectin. Boil for 1 minute and set aside.
  • Beat the coconut cream until nice and fluffy, about 2 minutes. Stop beating and add the powdered sugar and vanilla. Beat once again to incorporate. Whip until light and fluffy.
  • Use on all of your favorite desserts. Be sure to use the coconut whip right away or cover and keep in the refrigerator for up to 3 days.

One Last Thing

Pectin is a great vegan way to give the whipped cream more body!


Calories: 43kcalCarbohydrates: 7gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.002gSodium: 0.2mgPotassium: 18mgFiber: 0.5gSugar: 6g
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