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homemade organic vegan whipped cream piped into a small dish with fresh blackberries on a marble table.

Homemade Organic Vegan Whipped Cream

Mimi Council
Discover the perfect dairy free whipped cream. This coconut whipped cream recipe is a vegan whipped cream that you can use for any dessert!
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Ingredient
Cuisine American
Makes 8 servings
Calories 165 kcal

Equipment

  • Stand Mixer (or hand mixer)

Ingredients
  

  • 13.5 ounces coconut cream
  • 1 tablespoon cane sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Place the can of coconut cream in the fridge for at least 48 hours before you plan to make this recipe. This part is crucial, so don’t skip this step!
  • Once your can of coconut cream is chilled, scoop out the coconut cream fat on top of the can. Do not add the liquid in, save that coconut water in the fridge for using in smoothies!
  • Add in the cane sugar and vanilla extract.
  • Whisk, starting on low to avoid splattering. Then gradually increase the speed until you are at full speed. Whisk until stiff peaks form.
  • Use in recipes, hot chocolate, or as a dip for fresh berries. Store leftovers in an airtight container in the fridge for up to 7 days.

Video

Notes

Tips
  • You need to chill the can of coconut cream for at least 48 hours or more. I pretty much always have one of these in my fridge for when I need it!
  • You can substitute the cane sugar for honey or maple syrup if you prefer. You can also remove it completely if you want to reduce sugar.
  • You can use this in place of traditional whipped cream in any recipe.
  • Store this in an airtight container in the fridge for up to 7 days.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 165kcalCarbohydrates: 5gProtein: 2gFat: 17gSaturated Fat: 15gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 2mgPotassium: 156mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 5mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!