This vegan whipped cream is easy to make using coconut milk, and it's so creamy and delicious that you'd never guess it's dairy free!
There's nothing I love more than dessert. Okay, there are a few things. Like my kid. And my husband.
But really not many others. 😉
And of course dessert is not complete without a healthy dollop of whipped cream. But alas, many of the commercially available vegan whipped creams are disappointing.
There are a few good ones out there, but many have a texture that's just... odd. And that's where this delicious homemade vegan whipped cream, made from coconut milk, comes in.
It's rich, creamy, and velvety soft. Everything that whipped cream should be. And you won't believe how simple it is to make in just about 15 minutes.
More Recipes
If you need a vegan dessert idea to go along with this coconut whipped cream, be sure to check out these:
This amazing vegan whipped cream recipe is from the cookbook, Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kaminsky. Reprinted with permission of the author and Skyhorse Publishing, ©2011.
Vegan Whipped Cream
Ingredients
- 1 ½ cups full-fat coconut milk
- ½ cup soy creamer or coconut creamer, plain
- 6 tablespoons sugar
- 2 tablespoons agar-agar flakes or 2 teaspoons agar-agar powder
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the coconut milk, creamer, and sugar. Sprinkle the agar over the top and whisk vigorously to incorporate, being sure not to leave any lumps. Turn the stove up to medium heat and cook until the mixture comes to a full boil, stirring gently from time to time.
- Remove the pan from the heat and whisk in the vanilla. Cool to room temperature before stashing it in the fridge. Thoroughly chill for at least 3 hours, until completely solid—you should be able to trun the entire pot upside down and nothing will fall out (but don't hold it like that for too long, just in case!)
- Scrape the disk of solidified whipped cream out of the pan and into your food processor or blender. Thoroughly purée, scraping down the sides and bottom of the bowl, until completely smooth. At first, it will seem dry and grainy, but just give the machine enough time to work out the lumps. Once silky and soft, dollop it onto desserts with a spoon or move it into a piping bag to give it a more "polished" look.
Angela says
I'm not sure that I have seen "creamer" available in Australia. Is there something I could substitute that with? Thank you!
Pat Newson says
Made this "whipped cream" - so easy & FABULOUS! did Angela get reply? surely that must have non-dairy coffee whiteners or creamers in Australia? perhaps a full-fat soy milk might work also?
Nava says
I never did hear back from Angela, but I'm so glad you enjoyed this, Pat!
Janet says
Non-dairy coffee creamer or whitener has sodium caseinate or casein in it, which is a milk protein. Not Vegan.
Sam says
I know this makes two cups, but how many servings is that?
Nava says
Sam, that's a good question. A serving can be anywhere from 2 tablespoons (a small dollop) to 4 tablespoons (which equals 1/4 cup). So, if I'm doing my math correctly, that would be 8 to 16 servings.
anand iyer says
if you are looking for a retail product, then i'd recommend the rich's whipped cream, but only the unflavored one is vegan. http://www.richgraviss.com/
Cathy McCra says
How long will this keep in the fridge, both when solid, then after it is whipped? Thank you.
Hannah says
Hi Cathy! I'm afraid that this is really best the same day that it's made, but it can be kept for another day in the fridge, if needed.