Coconut Vegan Whipped Cream

Vegan Whipped Cream
Vegan Whipped Cream

Coconut Vegan Whipping Cream

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This vegan whipping cream is so delicious and simple to make! The key is to find the right coconut cream- that will actually work. I’ve tried it many times and this recipe below works like a charm!
Course Dessert
Servings 6
Calories 212 kcal
Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 4 hours 20 minutes
Total Time 4 hours 25 minutes


  • Large Mixing Bowl
  • Hand Mixer


  • 1 can coconut cream Savoy brand
  • 1 tbsp powdered sugar
  • ½ tsp vanilla


  • Chill coconut cream in the fridge for a minimum of four hours. Chilling overnight is best. 
  • Place a large mixing bowl in the freezer for 20 minutes before whipping.
  • Carefully remove the coconut cream from the top of the can leaving the liquid behind.
    *Please note if the coconut cream did not harden in the fridge. The can did not have enough fat content. When this happens, you can add a bit of tapioca flour, approximately 2 tablespoons during the whipping process and this might work. I’ve had it happen a few times and this has helped me but not always- just being honest!
  • Place the refrigerated coconut cream into your chilled mixing bowl and use a hand mixer.  Whip for approximately 30 seconds to 1 minute.
    1 can coconut cream
  • Then add vanilla and powdered sugar and beat for another 30 seconds.
    *It is so important to avoid over whipping because this can cause separation.
    1 tbsp powdered sugar, ½ tsp vanilla
  • This serves up to six people. You can use it immediately or refrigerate overnight.


More About This Recipe

For chocolate whip cream add 1 tablespoon unsweetened coconut powder.
For pink whip cream add 1 tablespoon fruit powder.


Calories: 212kcalCarbohydrates: 6gProtein: 2gFat: 22gSaturated Fat: 19gMonounsaturated Fat: 1gSodium: 3mgPotassium: 203mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!

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