Vegan Whipped Cream

Whipped cream made with coconut cream for a silky, fluffy vegan treat.

Course Dessert
Keyword coconut, dessert, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes


  • 1 14-ounce can full fat coconut cream chilled in fridge over night
  • 1/2 cup powdered sugar
  • 1/2 teaspoon clear vanilla extract*


  1. Remove coconut cream from fridge and open the can. The cream should have separated, scoop out the solid cream into a mixing bowl. Leave the liquid in the can (save this for smoothies!). Add sugar and vanilla extract to bowl.

  2. Using hand mixer or stand mixer, beat until stiff peaks form. 

  3. Use immediately or store in the fridge for up to 1-2 weeks.

Recipe Notes

*You can use regular vanilla extract but it will tint the color of the whipped cream slightly. If you have clear extract available, it will keep your end product as white as possible.