Coconut Whipped Cream

Jo Zimny


This is so delicious and a great alternative to dairy whipped cream. Please note I didn't add the chilling time of the coconut milk to the preparation time.


★★★★★ 1 vote

10 Min


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  • 1-14 oz can(s)
    coconut milk, unsweetened (not the lite kind)
  • 1/3 c
    powdered sugar
  • 1/4 c
    soymilk powder
  • 2 tsp
    vanilla powder (if using vanilla sugar decrease this amount slightly)
  • 2
    drops, lemon extract
  • 1 pinch
    cream of tartar

How to Make Coconut Whipped Cream


  1. Put the can of coconut milk in the fridge for anywhere from 4 hours to a few days. Also chill your bowl and whisk if you use a whisk. The colder the better.
  2. Open the can of coconut milk and remove the cream from the top of the can and put it into your whipping bowl. Keep the left over milk for something else.
  3. Whip the coconut cream until light and fluffy.
  4. Gently beat in the rest of the ingredients.
  5. Store in the fridge and use as fast as you can, this spoils easily.
  6. For a stiffer topping add some soft vegetarian gelatin or powdered agar in equal amounts.
  7. Bon Appetit!

Printable Recipe Card

About Coconut Whipped Cream

Course/Dish: Dips, Other Sauces, Spreads

Show 2 Comments & Reviews

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