Vegan Coconut Whipped Cream

Whip powdered sugar and vanilla with coconut cream for a rich, non-dairy topping perfect for any dessert.

Makes 1-1/2 cups

What You Need:

  • 1 14-ounce can coconut milk, chilled overnight
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla

What You Do:

  1. Chill a large bowl and electric mixer beaters in the freezer for 20 minutes.
  2. Carefully open the chilled can of coconut milk. With a spoon, skim the cream from the top, avoiding the thin liquid at the bottom of the can (only the cream whips properly). Place in the chilled bowl.
  3. Beat with mixer for several minutes to form soft peaks. Add sugar and vanilla, and beat an additional minute.

More Recipes

Vegan Black & White Sushi Rolls {Recipe}

With color-contrasting rice, electric-pink pickled turnips, and verdant avocado, these rolls are as appetizing to the eyes as they are to the tastebuds.
Read More »

Vegan Cashew Ricotta Stuffed Shells {Recipe}

Thanks to creamy cashew ricotta, enjoying this classic dish has never been easier.
Read More »

Vegan Overnight Apple Ginger Muesli {Recipe}

Creamy-dreamy, sweet-and-spicy muesli just became our new favorite on-the-go breakfast.
Read More »

Peach Cobbler Parfait with Whipped Caramel Sauce {Recipe}

This perfect parfait helps you celebrate National Peach Cobbler Day and National Pecan Day.
Read More »

Cardamom Lemon Cream with Blackberries {Recipe}

Light but rich and decadent, this lemon cream will be your new favorite dessert.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »