Raw and Vegan Coconut Whipped Cream Recipe
Prep time
Total time
This easy raw and vegan coconut whipped cream recipe is a dream in any dessert.
Recipe type: Dessert
Cuisine: French
  • 2 cans full fat coconut milk
  • 2-3 Tbsp maple syrup, to taste
  • ½ tsp pure vanilla extract
  1. Place your cans of coconut milk in the fridge overnight. You need to chill the coconut cream until it’s very firm. An hour or more is always best. Just before you are about to start this delicious recipe place a mixing bowl in the freezer for 5- 10 minutes. This keeps everything cold.
  2. Take your chilled coconut milk out of the fridge and flip the can upside down. All of the liquid will now at at the top of the can, making it easy to pour out. Open your can and pour the water into a separate bowl (not your chilled one). Then use a cold spoon, and scrape out the solid coconut into your chilled bowl.
  3. Grab a hand mixer, or if you have a stand mixer feel free to use that, and whip the cream until fluffy. Add your sweetener and vanilla and and continue to mix. Add more or less sweetener and vanilla to your liking.
You can use this just as you would normal whipping cream. In cakes, coffees, various desserts or over fruit!
Recipe by The Edgy Veg at https://www.theedgyveg.com/2013/03/26/raw-and-vegan-coconut-whipped-cream-recipe/