Coconut Whipped Cream

Coconut Whipped Cream

This luscious vegan coconut whipped cream is incredibly easy to make. Perfect for topping fruit, brownies, or pancakes, it provides a fluffy and creamy alternative to traditional heavy cream using just four simple ingredients.

6 servings
saucesdesserts
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Instructions

  1. 1

    Place your full-fat coconut milk (1 can) in the refrigerator overnight to chill. Turn the can upside down, open the bottom, and pour off the liquid portion to save for other uses.

  2. 2

    Scoop the firm white cream into a medium bowl and add powdered sugar (0.5 cup) and vanilla (1 tsp).

  3. 3

    Whip with electric beaters for 0.5 minutes until soft peaks form. If the mixture is not thickening as desired, stir in tapioca starch (1 tsp).

Nutrition Facts

Per portion

139
kcal
1
Protein (g)
5
Carbs (g)
14
Fat (g)

Macronutrients

Saturated Fat 12 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Fiber 0 g
Sugars 3 g

Micronutrients

iron
2mg
66% DV
sodium
8mg
2% DV
calcium
12mg
5% DV
potassium
141mg
18% DV
vitamin a
0mcg
0% DV
vitamin c
1mg
6% DV
vitamin k
0mcg
1% DV