Enjoy friends! If you make this coconut whipped cream, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! Luckily this coconut whipped cream recipe is incredibly easy to make. Coconut milk whipped cream is basically coconut cream that’s been thickened in the fridge and whipped with powdered sugar, resulting in a thick and creamy vegan whipped topping. It’s perfect if you’re vegan, have dairy sensitivities, or just want a lighter whipped cream option.
Full-fat coconut milk – You’ll need to refrigerate this so the cream separates from the coconut water. Alternatively, you can use a can of pure coconut cream instead. Organic, unrefined powdered sugar – Or you can use two tablespoons of maple syrup.
I like to use coconut whipped cream as a topping for vegan sweet potato pie and apple crisp. It’s also excellent paired with breakfast-y things like French toast casserole, waffles, and pancakes.
Vanilla extract Almond extract Peppermint extract Ground cinnamon Pumpkin pie spice Instant coffee Matcha powder
You can freeze coconut whipped cream, but it’s so easy to make, by the time you thaw it in the refrigerator and whip it again, you could have made a fresh batch!
