Coconut Whipped Cream

A bowl of strawberries is garnished with fluffy coconut whip topping. There's another bowl of strawberries in the background.

Make this creamy, fluffy coconut whipped cream today and serve it with fresh berries, or as a topping for hot cocoa, or even your favorite vegan dessert! This is another vegan, keto, low carb, paleo recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 84kcal

Author Marly McMillen

Ingredients

15 oz can full fat coconut cream chilled at least 4 hours or more
2 teaspoons Truvia or stevia, or powdered sugar
Scrapings of one vanilla bean or 1 teaspoon vanilla

Instructions

Place your mixing bowl in the freezer about 10 minutes prior to whipping the coconut cream so the bowl is nice and cold. Also, place whisk attachment on your mixer.
Remove the can of coconut cream from the fridge, and use a butter knife or straw to poke a hole in the firm cream, pushing down through to the milky substance at the bottom of the can. Drain this liquid, reserving it for another recipe or smoothie.
Spoon the remaining firm cream into your chilled bowl. Add the Stevia and vanilla. Use your mixer and begin whipping, scraping down sides as needed, for about 5 to 7 minutes, until stiff peaks form.
Serve with fruit, cake, cocoa, or in place of whipped topping in any recipe.

Video

Notes

This Vegan Coconut Whipped Topping should keep in the fridge for up to a week.

If the coconut cream is too firm while whipping, add a teaspoon or two of the reserved liquid from the can of coconut cream to help.

Nutrition