How To Make Coconut Whipped Cream?

Vegan coconut whipped cream in a white bowl with strawberries

How To Make Coconut Whipped Cream?

Learn how to make coconut whipped cream that is fluffy, creamy and flavorful with only 3 ingredients. Nothing like enjoying this simple whipped cream made without artificial stabilizers and ingredients that are hard to pronounce.

5 from 5 votes

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Course: Dessert

Cuisine: American

Keyword: coconut cream, coconut milk, whipped cream

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 13kcal

Ingredients

2 14-ounce cans unsweetened coconut milk or 2 cans coconut cream
1/4 cup organic powdered sugar
1 teaspoon vanilla

Instructions

Place 2 cans of unopened coconut milk in the refrigerator for 8 hours or preferably overnight. One hour before making your coconut whipped cream, place the mixing bowl and the beaters for your mixer in the refrigerator.
Remove the cans from the refrigerator and carefully open the cans, making sure you aren't shaking the cans. Scoop out the coconut cream into the chilled bowl and save the remaining liquid for making smoothies, curries and sauces.
Attach the beaters to the mixer and whip the coconut cream until soft and fluffy with peaks, for about 2 minutes. Stir in sugar and vanilla and beat for another minute. Serve immediately or store in a closed container in the refrigerator for about 5 days.

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