Coconut Whipped Cream

This sweetened coconut whipped cream can be used in all sorts of desserts. Layer it in parfaits, fold it into pumpkin puree for a quick vegan mousse or use it as a topping for chocolate desserts and ice cream sundaes.

Slideshow: Cake Recipes
  • Total Time:
  • Servings: Makes 3 cups
  • Time(Other): plus overnight chilling

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  • Two 15-ounce cans unsweetened coconut milk, refrigerated overnight
  • 1/2 cup confectioners’ sugar
  • 1 vanilla bean, split lengthwise and seeds scraped

How to make this recipe

  1. Open the chilled cans of coconut milk and carefully spoon the thick coconut cream into a medium bowl (you should have about 1 1/2 cups total). Reserve the remaining coconut milk for another use. Add the confectioners’ sugar and vanilla bean seeds to the coconut cream.

  2. Using a hand mixer, beat the cream at moderately high speed until soft peaks form and the cream has nearly doubled in volume, about 5 minutes. Refrigerate or serve immediately.

Make Ahead

The coconut cream can be refrigerated for up to 2 days.

Contributed By Published March 2016

1064098 recipes/coconut-whipped-cream 2016-02-08T14:31:41+00:00 Tal Ronnen desserts||vegetarian march-2016 recipes,coconut-whipped-cream 1064098

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