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Coconut Whipped Cream

MAKES ABOUT 2-1/2 CUPS Here’s a simple, versatile, vegan crown for any baked goods that benefit from frosting.


  • 2 (14-ounce) cans full-fat coconut milk, chilled overnight
  • 1/2 cup canned coconut cream, chilled
  • 1/2 cup powdered sugar
  • 2 teaspoons pure vanilla extract


  1. Scoop out the solid coconut cream from the top of the coconut milk cans into the bowl of a stand mixer fitted with a whisk attachment (save the coconut milk for another use). Add the remaining ingredients and mix at medium-high speed until fluffy, about 30 seconds. Chill in the fridge until ready to use.