Can we all just pause for a minute to appreciate the yumminess that is vegan coconut whipped cream?
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If you’re anything like me, you probably put this delicious cloudy, fluffy, divine goodness on everything. However, if you’re new to the world of dairy-free, plant-based eating, it’s possible you have never heard of this incredible food group before. Yes, coconut whipped cream is it’s own food group.
So my friends, if you have never had the privilege of enjoying this fluffy gift from the food gods, then this post is totally for you as today I’m going to share with you how to make coconut whipped cream. In my opinion, this is truly the best Super Easy Sunday post so far – you’ll definitely want to tuck this gem away for a rainy day…or any day really, because, let’s be honest, when isn’t a good time for vegan coconut whipped cream?
If you’re not yet familiar with how to make coconut whipped cream, sit back, and let these pictures do the talking. And this blog post, obviously.
Making vegan coconut whipped cream is super easy, requiring only 3 simple ingredients and about 5 minutes of your time. Anyone can do it, really, and if you have youngsters at home, they will really love helping with this simple recipe, especially if you’re anything like my mom was when I was a child and let the little tots lick the batter off the mixer attachments when it’s done 😉
To make your own vegan coconut whipped cream at home, you’re going to want to start with a can of full-fat coconut milk that you’ve let chill in the refrigerator over night. This step is super important as chilling the coconut milk helps the watery milk layer separate from the cream layer, which is ultimately what we’re going to use to make the whipped cream.
Over time, I have noticed that some brands are better for containing a larger ratio of cream than others, so here are a few key things to look for when you’re shopping for your own coconut milk:
- Always look for a full-fat version
- Buy organic whenever possible to ensure you’re getting the best quality coconut milk (the brand I used for this recipe isn’t organic, unfortunately – we don’t have a lot of organic options for coconut milk at our local grocer)
- Look for brands that contain minimal ingredients. Some brands include all sorts of additives that are completely unnecessary – often thickening agents, or other ingredients that are meant to prevent the coconut milk from seperating, which is exactly the opposite of what we need to happen in order to make the whipped cream. I have also seen sweeteners and colour additives in some brands, which is really gross, in my opinion, so just make sure that you find a brand that is as natural as possible. Some brands list simply “coconut milk” as the ingredients – if you can find a brand that’s as pure as just the milk, pick up as many cans as you can carry!
- Don’t just settle for the first brand of coconut milk you might find in the baking aisle – also check the international foods aisle as coconut milk is very popular in a lot of Asian dishes, as well as the natural/organic aisles of your grocery store.
After you have chilled your coconut milk overnight, carefully remove the lid of the can with a can opener to reveal the creamy goodness – try not to tilt or shake the can as we don’t want the layers to mix back together. With a spoon, carefully scoop out the hardened cream layer and place into a small bowl. You can also chill your bowl for 10-15 minutes beforehand, if you wish, but it’s not necessary if you’re pressed for time. Once you get about 2/3 – 3/4 of the way through the can, you will start to notice that the coconut cream begins to give way to a watery layer. Be careful to scoop out the last remaining bits of cream from the can while avoiding as much of the watery layer as you can. You can save this watery layer to add it to your morning coffee or toss it into a smoothie for some added goodness!
Once you have scooped all of the cream into your bowl, add your vanilla and agave nectar and get to whipping! I whipped mine on high for about 1 minute. Just like regular whipped cream, coconut whipped cream will form peaks and will be quite stiff, as you can see from the pictures below.
Adjust the sweetness of your vegan coconut whipped cream by adding more agave nectar as you see fit. I personally enjoy the coconut flavour that comes through with less sweetener added, but if you making this vegan coconut whipped cream for the first time, you may want to ease yourself into the new flavour that you’re about to experience (which is amazing, by the way…just saying…)
And that, my friends, is how to make coconut whipped cream! Wasn’t that easy?
This vegan coconut whipped cream is perfect to top all sorts of dishes with – baked oatmeal dishes, raw cheesecakes, like my Earl Grey Lemon Cheesecake or my Strawberry Rhubarb Ginger Cheesecake, puddings, or even just on it’s own off the spoon! In fact, when my husband came into the kitchen to find me making this today, he immediately scooped up a gigantic finger full of this vegan coconut whipped cream and popped it straight into his mouth with a satisfied “Mmmmmmm”!
I have a few recipes lined up for this week that will make use of this whipped cream so get practicing in the meantime so that you’ll be fully prepared for the next few posts 😉
So, if you haven’t already, make up some of this delicious coconut whipped cream for yourself. This quick recipe will take you through all the steps of how to make coconut whipped cream so that you too can be a vegan whipped cream expert!
I just wanted to send a quick thank you out to those of you who have been sharing your versions of my recipes on Instagram – you seriously rock and I totally let out an insanely girly squeal every time I receive a new tag. So keep it up, my ego loves it! Tag your pics #glutenfreeveganpantry and post them to all the social media – Instagram, Facebook, Twitter and Google+. I’d love to see your tag on this super delicious whipped cream!
- 1 can full fat coconut milk, chilled overnight in the fridge
- 2 tsp vanilla extract
- 2 tsp agave nectar
- Remove the canned coconut from fridge. Open can and carefully scoop out the hardened cream into a small metal bowl. Be sure to avoid the watery layer that will be near the bottom of the can.
- Add the vanilla and agave nectar to the bowl.
- Mix on high for about 1 minute using a handheld mixture.
- Use to top all your favourite fodos - from desserts to fresh fruit to breakfast - it's great on everything!
Savanna is the photographer, food stylist, head taste-tester and she-brains behind Gluten Free Vegan Pantry. 
Hi, Does this frosting need to be refredgerated ?
Yes it will or else it will start to lose it’s thickness
Can this be used for filling (cake or puff pastry)?
Absolutely! Just try to keep it chilled so that it maintains it’s firmness
Mine didn’t peak at all :/ not sure what is did wrong
Hi Danielle,
Did you refrigerate the coconut milk first to allow it to separate, then draining off the liquid? I know from first hand experience that some brands are just awful for separating, which is why I suggest looking for brands that don’t have added ingredients. Try this out again with a different brand (Aroy-D is my favourite if you can find it). Good Luck!
Is there a way to store this for a day or two already made or is it a make and eat sort of thing?
You can definitely store it in the fridge for a day or two but you’ll most likely have to re-whip it as it will likely become quite firm.
Can I use Stevia for a sugar-free version?
Absolutely!
I need to make this more often. Tried it once and it was sensational. Love the pictures!
Thanks so much! It’s one of my favourite things to whip up in a pinch – I always have at least one or two cans of coconut hidden in my fridge, just in case 😉
Savanna, this is absolutely perfect timing. PERFECT. I’ve been looking at a frosting to use for some vegan cupcakes and was over using coconut oil and maple syrup or even worse, frosting less.
So happy to help! Can’t wait to hear how it pairs with the cupcakes – I imagine it will be nothing short of divine!