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This vegan whipped cream is fluffy and so delicious, perfect for dolloping desserts of all kinds! This is our trusted method for making dairy free whipped cream using a can of coconut milk. Everyone always loves it—and usually can’t guess that it’s vegan!
Looking for a light and fluffy topping for all your vegan desserts? You’ve come to the right place! This vegan whipped cream is pillowy, creamy goodness: and it takes 3 ingredients and no time at all to whip up.
Alex and I don’t eat a fully plant based diet, but we eat about 90% vegetarian and vegan recipes. When it comes to desserts, we wanted something to top our vegan dessert recipes! We’ve been making this vegan coconut whipped cream for years and it’s always a hit. Here’s our recipe, naturally sweet with no refined sugar!
The secret ingredient in vegan whipped cream
This vegan whipped cream is made of…drumroll…coconut milk! Coconut features prominently in vegan dessert recipes, from coconut oil to coconut milk. We use coconut milk as the basis for all vegan ice cream recipes, and coconut oil as a substitute for butter in our vegan dessert recipes like this strawberry crisp or this bananas foster. So it’s no surprise that coconut is the magic behind vegan coconut whipped cream.
How to make vegan whipped cream
It could not be simpler to whip up this vegan whipped cream: all it requires is a little forethought to make sure you’ve got a can of coconut milk in the refrigerator! (We store a couple of coconut milk cans in the refrigerator so we don’t have to think about it.)
- Place a 15-ounce can of regular coconut milk in the refrigerator overnight, which lets the coconut cream to separate from the liquid.
- Open the can and use a spoon to remove the hardened coconut cream from the top. Place it in the bowl of a stand mixer (or use a bowl and an electric hand mixer).
- Add 1 tablespoon maple or agave syrup and ½ teaspoon vanilla extract. Then beat on high until fluffy and whipped.
What does it taste like?
We will admit, vegan chipped cream does have a coconut aftertaste. So if you’re not a coconut person, steer clear! But honestly, we think the coconut adds just the right complexity in flavor! I barely notice the coconut, but maybe it’s because I’m used to it. Either way, we think you’ll love it. Let us know in the comments.
Looking for a stand mixer?
Looking for a great stand mixer to make whipped cream, breads, and so forth? We use this Copper KitchenAid Stand Mixer, and we love it. It’s perfect for making this recipe and we use it all the time for pizza dough! And another perk: it looks beautiful in the kitchen.
Desserts to serve with this vegan whipped cream
Ready to eat? Here are our favorite vegan desserts that go perfectly with a dollop of vegan whipped cream:
- Add it to vegan apple crisp, peach crisp, or strawberry crumble for a classic pairing.
- Try berries and whipped cream for the easiest dessert!
- Top these vegan zucchini brownies with whipped cream for a next-level treat.
Dietary notes
This vegan whipped cream recipe is vegetarian, gluten-free, vegan, plant-based, dairy-free, refined sugar free, and naturally sweet.
Frequently asked questions
While the taste and texture might differ slightly, vegan whipped cream can be just as light, fluffy, and delicious as its dairy counterpart.
Store leftover vegan whipped cream in an airtight container in the refrigerator for up to 2-3 days. It’s best to whip it fresh for optimal texture, but it can be re-whipped if it loses some of its fluffiness.
Vegan Whipped Cream
This vegan whipped cream is fluffy and so delicious, perfect for dolloping desserts of all kinds! This is our trusted method for making dairy free whipped cream using a can of coconut milk. Everyone always loves it—and usually can’t guess that it’s vegan!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 to 8 1x
- Category: Dessert
- Method: Whipped
- Cuisine: American
Ingredients
- 15-ounce can full fat coconut milk (refrigerated overnight)
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon vanilla extract*
Instructions
- Refrigerate the coconut milk overnight (we just store a few cans in the refrigerator).
- When you’re ready to make it, open the coconut milk and remove the hardened coconut cream on top. It will be in the top half of the can; take care because the liquid will all have separated and be on the bottom half of the can.
- Place only the hardened coconut cream into the bowl of a stand mixer (or a bowl to use with an electric mixer); discard the coconut liquid or use it for another recipe. Add the maple syrup and vanilla extract.
- Attach the whisk attachment to your mixer and mix on high for 1 to 2 minutes until light and fluffy, scraping down the bowl and mixing again as needed.
Notes
*Want to try it with a boozy twist? Head to our Infused Alcoholic Whipped Cream for how to infuse whipped cream with bourbon, rum or kahlua.
