Vegan whipped cream

Vegan whipped cream is a bit difficult. I actually don’t like whipped soy cream or the oat version so much, especially not the store bought options. Homemade thick cashew cream is the best one I’ve come across but I just read about a recipe made from coconut milk on Josie Marans blog. Sounds good and coconut milk is, even though high in saturated fat, filled with good vitamines and stuff – so a little for dessert cant hurt to much.

I will definitley try it out soon. Please let me know if you’ve tried it and what you think!

Here goes the recipe…


  • 2 (14-ounce) cans full-fat coconut milk
  • 1/3 cup vegan powdered sugar


  • Chill coconut milk in refrigerator from 4 – 12 hours. Chill whisk attachment from mixer, if room in fridge.
  • Attach whisk attachment to mixer. Open cans of coconut milk, being careful not to stir or shake the contents inside. Carefully scoop the top, thick part of the coconut milk from inside the can; discard the remaining coconut liquid/water. Place thick coconut cream in a medium mixing bowl; add sugar.
  • Whip until just smooth and thick, about 20 seconds. Do not overmix—mixture will fall and become thin. Use whipped cream immediately, or refrigerate up to 4 hours prior to use.

3 thoughts on “Vegan whipped cream

  1. You might wanna just skip the powdered sugar and opt for agave and coconut flour to add some mellow sweetness and stiffness so that it’s a pipe-able consistency. Used this for my cupcakes and it held up very well.

  2. It might be saturated fats, but read up on coconut oil, the saturated fat are medium chain triglycerides and are different than other saturated fats such as saturated fat from animal sources like butter. They are high in lauric acid and are actually good for your cardiovascular system and LDL and HDL cholesterol balance. so if it is not hydrogenated, it doesn’t contain trans fats, and is actually healthy; it is also good for your metabolism.

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