Coconut Whipped Cream: Vegan & Keto Recipe


Here on The Woke Lark, you can find quite a few keto and vegan coffee recipes. Whenever I want to decorate those homemade caffeinated beverages, I like topping them off with coconut whipped cream.

In this post, you will find out how to make vegan whipped cream with canned coconut milk or coconut cream.

It’s also quite easy to make a keto version of this plant-based alternative to heavy cream, so keep reading if you’re on a low-carb diet.

So let’s dive in.

How to make Vegan Whipped Cream – Instructions

To make vegan whipped cream you need a can of full-fat coconut milk or coconut cream.

Unfortunately not all brands whip well, so here are two that do:

To make whipped coconut cream you must leave the can of coconut milk or coconut cream in your fridge overnight.

After it’s well chilled, you should take the can out of the fridge, open it up and scoop out the hardened coconut cream from the top. What’s left in the can, after you scoop out the thick white cream, is coconut water that you can use for smoothies.

I’ve found that I usually scoop out around 8 oz. (240 grams) of coconut cream from a 13.66 fl. oz. (400 ml) can.

You should then place the coconut cream in a chilled bowl and whip it. This time, I added it to my food processor.

Whisk the coconut cream for about a minute.

Coconut cream is naturally sweet, but some people prefer it even sweeter. So I added a tablespoon of powdered sugar.

Some would say that for 8 oz. of coconut cream you should add 2 tablespoons of powdered sugar, but that’s a bit too much for my liking.

Of course, feel free to use as much sweetener as you wish.

Keto-friendly coconut whipped cream

Whipped heavy cream is keto-friendly too, but if you don’t hate the coconut taste I recommend trying out this vegan version.

I actually prefer having coconut cream instead of heavy cream when on a low-carb diet.

After all, coconut cream is dairy-free and doesn’t make my stomach bloat.

Actually, one of the benefits of being on a ketogenic diet is its potential anti-inflammatory effects. That’s why some people with certain autoimmune diseases follow this regimen not just to lose weight, but also to improve their overall health. Heavy cream contains dairy, and dairy is known for being a common inflammatory trigger. So in that aspect, coconut cream seems like a safer choice.

If you’re only concerned with the number of net carbs – heavy cream and coconut cream are pretty much the same.

If you are to use one or the other as a topping for your keto coffee drink, the difference between their nutritional values would be virtually negligible.

Generally, to top off your coffee drink you’d need a heaping tablespoon of whipped cream, which contains no more than 1 net carb, no matter whether it’s regular or coconut.

If you want to have your keto coconut whipped cream sweetened, use erythritol or liquid stevia. I like using both – a tablespoon of erythritol and 3-4 drops of liquid stevia per 8 oz. of coconut cream.

I feel like the combination of the two makes the sweet taste more similar to the taste of regular sugar.

Whenever I’ve got the time, instead of adding the whipped cream on top of my drink with a spoon, I use a pastry bag to decorate my coffee nicely.

Adding whipped cream on top of a homemade keto-friendly mocha Frappuccino (check out its full recipe by clicking here).

For a bit of extra flavor, you can add a teaspoon of cacao powder or vanilla extract.

You can actually make a delicious keto-friendly vegan dessert with coconut whipped cream by mixing 8 oz. of cream with 1 tablespoon of cacao powder, 1 tablespoon of erythritol, 3 – 4 drops of liquid stevia and a teaspoon of vanilla extract.

Final Words

I hope that you found my recipe helpful. Now you know how to make coconut whipped cream for your vegan and keto coffee drinks.

Drop me a comment below if you have any questions!

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