Coconut Whipped Cream
This is a super easy and equally delicious vegan whipped cream recipe. This coconut whipped cream is a great alternative to dairy whipped cream, getting all of its rich flavor and texture from plant sources!
Coconut milk is the base of this topping, and I recommend getting the most full fat kind that you can find. I use one from Wild Harvest, which I purchase from our food coop. I can not find it in many stores online, but it looks like it may be available from Instacart. I’m not a member, so I cannot verify that.
Just find a good high-fat coconut milk. You will know how much fat it has once you open it. If you refrigerate the can, then you can scrape the cream off the top. A good full fat milk has a lot of cream. This recipe uses that cream.
The coconut milk we’ve been using has almost full fat all the way to the bottom! This is rare, but good! 👍
Note about ingredients
The ingredients for this coconut whipped cream are basic. It uses natural sweeteners, including maple syrup and stevia powder.
The cream of tartar is totally optional. I only use this occasionally when I want the cream to stay more stabilized beyond the next meal, such as for icing a cake. Leaving it out won’t affect the recipe at all.
YouTube Instructions.
Full instructions and visuals for this coconut whipped cream are on this video, and the recipe is below.
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