Recipes Desserts Frostings and Icings Whipped Coconut Cream (Vegan Whipped Cream) 4.1 (49) 45 Reviews 12 Photos Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight. Recipe by Karen Gaudette Brewer Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 12 12 12 12 Prep Time: 10 mins Additional Time: 8 hrs Total Time: 8 hrs 10 mins Servings: 4 Yield: 1 cup Jump to Nutrition Facts Ingredients 1 (14 ounce) can unsweetened coconut milk 2 tablespoons white sugar, or to taste 1 teaspoon pure vanilla extract Directions Refrigerate can of coconut milk, 8 hours or overnight. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired. Cook's Notes: Do not use "lite" coconut milk - it won't whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest(R) or Whole Foods 365 Everyday Value(R) brands. If possible, avoid guar gum as an ingredient, which also inhibits whipping. Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving. Editor's Note: The nutrition data for this recipe includes the full amount of the coconut milk. The actual amount of coconut milk consumed will vary. The remaining liquid can be used for smoothies. I Made It Print Nutrition Facts (per serving) 220 Calories 21g Fat 9g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 220 % Daily Value * Total Fat 21g 27% Saturated Fat 19g 93% Sodium 13mg 1% Total Carbohydrate 9g 3% Dietary Fiber 1g 4% Total Sugars 6g Protein 2g Vitamin C 1mg 5% Calcium 18mg 1% Iron 3mg 18% Potassium 217mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved