Vegan Coconut Whipped Cream
Makes: Makes about 1 ½ cups to 2 cups
  • 1, 13- to 14-ounce can full-fat coconut milk, such as Thai brand or Native Forest (see Tips)
  • 1 tablespoon confectioners’ or granulated sugar, or more or less to taste
  • ½ teaspoon vanilla extract
  1. Refrigerate the canned milk overnight. This is a must. Remove can from fridge without shaking or tipping it and open carefully. There will be a thick layer of cream on top of the can with the liquidy coconut milk beneath. Scoop only the cream into a mixing bowl, which you can pre-chill if you like. (The remaining coconut milk can be used in smoothies or even a coconut curry.) Beat the cream with an electric mixer on high speed until it begins to thicken. Add sugar and vanilla and beat until it becomes smooth, thick and creamy – and looks like whipped cream. Use immediately as a topping for desserts or coffee drinks. You can, however, refrigerate in an airtight container for up to 2 days with perhaps a little loss in volume.
Recipe by Bakepedia at