3-Ingredient Vegan Coconut Whipped Cream
Only three ingredients are required for this vegan whipped cream recipe. Eat it on it's own or add it to another yummy treat.
Servings: 4 Servings
Calories: 360kcal
Ingredients
Whipped cream:
- 380 g coconut cream full fat
- 45 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation:
- Place the coconut cream in the fridge overnight so that the cream can be nice and thick. This makes the whipping process much easier and more effective.
Make the whipped cream:
- Add the coconut cream to a mixing bowl. Use an electric hand mixer on a slow speed to whip the cream for two minutes. By then it should have the correct whipped cream consistency.
- Add the powdered sugar and vanilla extract then whip again with the hand mixer for 1 minute more.
Video
Notes
- Placing the coconut cream inside the refrigerator overnight will make the cream thick and it will also give the coconut cream an optimal, firm consistency for whipping. This way you will get the whipped cream texture that you want.
- Creamed coconut is a completely different product to coconut cream and it won't work for this recipe. Look for a product that is labelled as 'coconut cream' or use the coconut cream at the top of a chilled coconut milk can.
- If you'd like the coconut whipped cream to have an even thicker consistency, add 1 teaspoon of cornstarch or tapioca starch.
Nutrition
Calories: 360kcal | Carbohydrates: 18g | Protein: 3g | Fat: 33g | Saturated Fat: 29g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 310mg | Fiber: 2g | Sugar: 11g | Vitamin C: 3mg | Calcium: 11mg | Iron: 2mg