Coconut Whipped Cream {Vegan, Gluten-Free}

Coconut whipped cream sits in a small black bowl in the lower left. It is topped with Valentine's Day themed heart shaped sprinkles. In the background is a red tea towel with pink, red, and white hearts on it. Also in the background are two metal beaters with coconut whipped cream on them from mixing. Sprinkled around are the sprinkles and some confectioner's sugar. Everything sits on a light wood background. This is the horizontal image.

No ratings yet

Coconut Whipped Cream {Vegan, Gluten-Free}

This coconut whipped cream can be used to top pie slices, hot chocolate, pancakes, waffles, ice cream, or used in a fruit salad!

Prep Time5 mins

Total Time5 mins

Course: Base Foods

Cuisine: American

Keyword: dairy-free, gluten-free, vegan

Servings: people

Calories: 77kcal

Author: The Panicked Foodie

Ingredients

1 13.66 oz can coconut cream, refrigerated overnight
1/4-1/2 cup confectioner's sugar (I used 1/4 cup)
1/2 teaspoon vanilla extract

Instructions

Place a can of coconut cream in the refrigerator to chill overnight or for at least 3 hours. Once it's chilled, open up the can. Scoop out only the solid part at the top of the can into a mixing bowl. Reserve the liquid at the bottom for use in other recipes.
Using an electric mixer, beat the coconut on medium speed until it starts to look like regular whip cream (about 1 minute).
Add in the confectioner's sugar and the vanilla extract.
Using an electric mixer, beat on low to incorporate sugar and vanilla (a few seconds) and then increase the speed to high to whip the coconut cream (about 1-2 minutes).

Notes

Each serving is about 2 tablespoons.

To freeze: On a wax paper-lined baking tray, either pipe swirls or scoop dollops of the coconut whipped cream. Place in the freezer for two hours or until frozen. Remove dollops from wax paper and transfer to a labeled gallon-size freezer bag. Click here for a short (90s) how-to YouTube tutorial.

Nutrition