Name: Vegan Coconut Whipped Cream Recipe
Prep time: 12 h
Cook time: 5 min
Total time: 12 h 5 min
Cuisine: Vegan
Ingredients: 500 g full-fat canned coconut milk (or coconut cream, see notes); 1 teaspoon vanilla extract; 40 g powdered sugar (see notes for alternatives); 2 ½ tablespoons arrowroot starch (or cornstarch)

Description

This Vegan Whipped Cream recipe uses full-fat canned coconut milk to create a light, fluffy, dairy-free alternative that’s perfect for frosting cakes, cupcakes, or adding a creamy topping to desserts. With just a few simple ingredients and minimal prep time, you can enjoy a deliciously smooth and naturally vegan whipped cream, ready within minutes after refrigeration.

Ingredients

Scale

Whipped Cream Ingredients

500 g full-fat canned coconut milk (or coconut cream, see notes)
1 teaspoon vanilla extract
40 g powdered sugar (see notes for alternatives)
2 ½ tablespoons arrowroot starch (or cornstarch)

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Instructions

Preparation (at least 12 hours in advance): Refrigerate the cans of coconut milk for at least 12 hours or more without shaking to allow the cream to separate and solidify at the top.
Scoop the coconut cream: Carefully open the chilled cans and scoop out the thick coconut cream layer on top, reserving or discarding the watery portion as desired.
Whip the coconut cream: Place the coconut cream in a large, clean, dry bowl free of grease. Use an electric whisk to whip the cream for about 2 minutes until it becomes light and fluffy. Scrape down the bowl’s sides with a rubber spatula as needed.
Add vanilla extract: Mix in 1 teaspoon of vanilla extract by whisking it into the whipped coconut cream until combined.
Sift and add dry ingredients: Sift together the powdered sugar and arrowroot starch and add them to the whipped cream. Whisk again for 1 to 2 minutes until fully incorporated and smooth.
Serve or store: Use immediately to frost cakes or cupcakes, or transfer the whipped cream to an airtight container and refrigerate. It will thicken when chilled and can be re-whipped before serving if needed. It keeps up to one week in the fridge.

Notes

Use full-fat canned coconut milk for the best texture; coconut cream is an even richer alternative if preferred.
If powdered sugar is unavailable, blend granulated sugar to a fine powder before use.
Arrowroot starch helps stabilize the whipped cream; cornstarch can be substituted if necessary.
The watery part of the coconut milk can be saved for smoothies or soups instead of discarded.
Ensure all utensils and bowls are clean and dry to help achieve the best whipping results.