Go Back
–+ servings
A close up of whipped cream on a whisk.
Print Recipe
5 from 3 votes

Vegan Cocowhip Recipe

This Vegan Whipped Cream is a dairy-free masterpiece that's rewriting the dessert rules. Brace yourself for plant-based perfection – where each dollop turns ordinary desserts into yummy delights.
Prep Time6 minutes
Cook Time2 minutes
Chilling time2 hours
Total Time2 hours 8 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 8 (Yield: 2 cups)
Calories: 256kcal
Author: Adam Sobel
Cost: $4.50

Equipment

Ingredients

Instructions

  • Melt the coconut oil over medium heat just until it is liquid, but hasn’t started bubbling.
  • Place the unsweetened plant-based milk into a blender and start it running on medium speed. Slowly drizzle the melted coconut oil into the moving milk in the blender.
  • Once all coconut oil has been added, turn the blender up to high speed and blend the mixture until you achieve a smooth and creamy emulsion. This step might take a couple of minutes, so be patient.
  • Once your mixture is thick and well-emulsified, add in the vegan powdered sugar and salt. Blend it again for 20 seconds until everything is fully incorporated and your vegan whipped cream reaches the desired consistency.
  • Chill for at least 2 hours before using so that it can firm up a bit. If you want the whipped cream to be thicker, place it in the freezer for 30 minutes. It will not get quite thick enough to pipe, but it’s great on scones and pie this way. Depending on what type of milk you use, it may separate and require re-blending before use. Soy milk is best for this recipe because it contains lecithin, which helps support emulsification.

Notes

🌡️ Temperature Matters:
Ensure coconut oil is liquid without bubbling. If it is too hot, let it cool before use to avoid curdling the milk.
🥶Freeze if you Please
To get the whipped cream even thicker, and a little more like store-bought coco-whip, stick it in your freezer for 30 minutes. If you forget about it and it stiffens too much, it’s no big deal. Just thaw in your refrigerator until it reaches the desired consistency.
🚫 PLS No Blenders You found in a Dumpster!
Invest in a high-speed blender for smooth consistency. Weak blenders may result in separation – avoid kitchen tears!
⌛ Patience Pays Off:
Don't rush blending; let the emulsification process work its magic. A few extra minutes ensure a creamy, dreamy outcome.
🎉 Mixer Marvel:
No blender? No worries! Use a stand mixer with a whisk attachment. Begin low, increase gradually, and witness the creamy magic unfold!

Nutrition

Calories: 256kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 84mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 63IU | Calcium: 38mg | Iron: 0.2mg