Vegan Coconut Whipped Cream and Frosting is made with whipped, full fat, coconut milk with pure vanilla extract and sweetened with maple syrup. (vegan)
Estimated reading time: 4 minutes
Table of contents
Vegan Coconut Whipped Cream and Frosting
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.
Table of contents
Features and Benefits
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 🙂
Ingredients
- 2 (15-ounce cans) coconut milk (full fat)
- 1/4 cup maple syrup (or same amount honey, if not vegan)
- 1 teaspoon pure vanilla extract
Kitchen Tools
I link to all the kitchen tools that I use in my recipe card below at the end of the post.
- mixing bowl
- handheld electric mixer or stand mixer with the whisk attachment
- baking spatula
- measuring spoons and cups
- use an offset spatula for applying to cakes and cupcakes
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.
Thank you for reading and following along!
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Vegan Coconut Whipped Cream and Frosting
Vegan Coconut Whipped Cream and Frosting is made with whipped, full fat, coconut milk with pure vanilla extract and sweetened with maple syrup.
Ingredients
- 2 (15 ounce cans) coconut milk (full fat, I like Thai Kitchen)
- 1/4 cup maple syrup (or same amount honey, if not vegan)
- 1 teaspoon pure vanilla extract
Instructions
- Refrigerate the coconut milk cans for 24 hours (this helps separates the solid and liquid inside). When they are done refrigerating, open the cans.
- Spoon the white solid coconut cream (will be at the top). Discard the remaining liquid or you can use it in a smoothie or other recipe.
- Add the maple syrup and vanilla extract.
- Whip until smooth and completely blended. Now you can use it as whipped cream to top desserts or to frost a cake or other dessert.
Recommended Products
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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear -
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
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KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
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Icing Spatula, 7.5" - 10.8" - 12.8" Offset Cake Spatula Set with Wooden Handle by 1Easylife, Professional Stainless Steel Cake Decorating Spatulas (4"-6"-8" Blade)
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 87Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 34mgCarbohydrates: 17gFiber: 0gSugar: 12gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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If you freeze it you get a very delicious ice cream
Can you used condensed cocnut milk?
Hi Bridget, I haven’t tried condensed coconut milk. Please let us know how it works out if you try it!
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.
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!
I am so glad you like it! Thank you for coming back to comment, your feedback is helpful!
Hi, can I make this ahead and freeze it please?
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!
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!!!
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!