A clear bowl full of vegan coconut whipping cream.
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How to Make Coconut Whipped Cream | Dairy Free, Vegan

Making vegan and dairy-free Coconut Whipped Cream is so quick and easy to do!  You only need a few ingredients to make this fluffy whipping cream that you can dollop on your favorite pie or dessert recipes. #whippedcream #vegan #coconutcream #dairyfree #pie #Thanksgiving #vegetarian #coconut

Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 servings
Calories 95 kcal
Author London

Ingredients

  • 1 15-oz. can coconut cream*
  • 2-4 Tbsp. powdered sugar or stevia packets
  • 1 tsp. clear vanilla extract

Instructions

  1. Chill the can of coconut cream in the refrigerator for at least 4 hours or up to overnight. Chill the mixing bowl and whisking attachment in the refrigerator for at least an hour.

  2. When you are ready to make your coconut whipped cream, place coconut cream in the chilled bowl of a stand mixer or in a bowl with a handheld mixer. Attach the whisk attachment (or beaters) and whisk on medium speed for 2 minutes.

  3. Coconut cream will begin to thicken. Add powdered sugar to taste and vanilla extract.
  4. Continue whisking on medium speed for 1-2 minutes, or until coconut cream is to your desired consistency.
  5. If the whipping cream is not as thick as you would like, refrigerate it for a few hours to help thicken it up.

  6. Serve coconut whipped cream with your favorite pumpkin pie or store in an airtight container in the refrigerator for up to 2 weeks.

Recipe Notes

Nutrition Facts
How to Make Coconut Whipped Cream | Dairy Free, Vegan
Amount Per Serving
Calories 95 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Sodium 1mg0%
Potassium 86mg2%
Carbohydrates 3g1%
Sugar 1g1%
Vitamin C 0.7mg1%
Calcium 3mg0%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.