Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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Estimated reading time: 4 minutes
Vegan Coconut Whipped Cream and Frosting is made with whipped, full fat, coconut milk with pure vanilla extract and sweetened with maple syrup. (vegan)
Hi Everyone, I'm excited to share this Vegan Coconut Whipped Cream and Frosting because it is SO good.
My husband, Eric, a.k.a, Mr. LLS, could not get enough of it when I used it to make a healthier cake recipe last month.
I've wanted to come up with a "healthier" whipped cream or frosting recipe and this is IT.
I say that it's both whipped cream and frosting because you can use it as both.
It's great as a dessert topping or in a layered dessert as well as a frosting on a cake which sets up well in the refrigerator.
Do you know what I love about this Vegan Coconut Whipped Cream and Frosting?
It doesn't hurt your teeth when you eat it because it doesn't have confectioner's sugar in it.
It applies a little different than traditional frosting but you will get used to it in no time 🙂
I link to all the kitchen tools that I use in my recipe card below at the end of the post.
If you make this Vegan Coconut Whipped Cream and Frosting and like it, please rate the recipe and let us know in the comments below.
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Vegan Coconut Whipped Cream and Frosting is made with whipped, full fat, coconut milk with pure vanilla extract and sweetened with maple syrup.
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Please note that the Calculated Nutrition is an estimate at best.
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joe says
If you freeze it you get a very delicious ice cream
Bridget B says
Can you used condensed cocnut milk?
Sara Maniez says
Hi Bridget, I haven't tried condensed coconut milk. Please let us know how it works out if you try it!
Bridget b says
The condensed coconut milk didn't work at all. I beat it with the mixer and all it did was stir it up lol. I cleaned up and started over with regular coconut mild that had been in the.frige for 24 hrs. Not sure what went wrong. I spooned out the "cream" on top and mixed it with hand mixer with maple surap and splash of vanilla. It just turned into a runny mess. I was so looking forward to this recipe to ice a gluten free cake... Not sure what I'm going to do
now. Maybe I'll try it again.
Zan says
So Sweetened condensed milk does not whip. You are looking for coconut whipping cream or full fat coconut milk that you pull off the cream.
Sweetened condensed works best like a fudge(melt in 2oz of unsweetened bakers chocolate mix well and let cool for a dark chocolate like frosting, or you can cook down to a Carmel sauce.
Reem says
Hi! I made this yesterday. I refrigerated a full fat coconut milk can for 48 hours and followed the recipe. I whipped it in the kitchen aid for a while and it got super fluffy! I used it to ice a load of vegan gluten free banana bread. It was just perfect everyone loved it. Thank you so much for this recipe!
Sara Maniez says
I am so glad you like it! Thank you for coming back to comment, your feedback is helpful!
Chele says
Hi, can I make this ahead and freeze it please?
Sara Maniez says
Hello, I haven't tried making ahead and freezing it yet, so I can't speak to that. If you do try doing this, let us know how it works out! Thank you for your question!
Elizabeth Roman says
This is so delicious. However, wondering why it yellowed on the sides? I made a two layer cake and it turned yellow on the sides. I also used honey instead of maple syrup, if that makes a difference.
Thanks for the recipe. We love it!!!
Sara Maniez says
It sounds like it could be the honey. Swapping ingredients can completely change the recipe. Thanks for sharing your experience using honey, that can be a good option for many, I am so glad that you like it!