Vegan Coconut Whipped Cream

Gluten-free / Paleo / Vegan

Vegan Coconut Whipped Cream

Prep 1 hour

Cook 5 mins

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7 servings

Dessert never quite seems complete without a little whipped cream. But what's a vegan to do?! With these nine flavor variations on a classic, you're guaranteed to find one to fit your mood. No dessert to add it to? No problem. Eating by the spoonful works just as well. Use one (or multiple) of the following additions to take your vegan coconut-based whipped cream to the next flavor level. Just mix the recommended amount of each flavor with the base whipped cream recipe provided below, and you'll be ready for any dessert.

Vanilla: 1 vanilla bean or 2 tsp vanilla extract

Almond: 1 oz Amaretto or ½ tsp almond extract

Rosemary: 1 tsp freshly minced rosemary

Orange: Zest of one orange

Citrus: Zest of one lemon

Chai: 1 tsp cardamom powder

Cinnamon: 2 tsp cinnamon powder

Chocolate: 3 tbsp unsweetened cocoa powder


  • One 14-ounce can unsweetened full-fat coconut cream
  • ¼ cup organic powdered sugar or 2 tbsp maple syrup


  1. Chill coconut cream in the refrigerator for 1 hour to separate the cream from the liquid.
  2. Chill a large mixing bowl for 10 minutes in the freezer before whipping.
  3. Carefully open the can and scoop only the thickened cream from the top into the chilled mixing bowl. (Reserve the remaining coconut water for future use.)
  4. Whip the coconut cream with a whisk for 30 seconds, incorporating air into the cream.
  5. Add the powdered sugar (or maple syrup) and any additional flavorings.
  6. Whip for another 30 seconds.
  7. Use immediately or refrigerate. It will harden and set in the fridge the longer it’s chilled!

Nutrition value

  • Calories 60
  • Carbs 6 g
  • Fat 4 g
  • Protein > 1 g
  • Sugar 5 g