Easy Vegan Homemade Chocolate Whipped Cream
Light, airy, and irresistibly creamy, this Easy Vegan Homemade Chocolate Whipped Cream is the perfect topping for all your favorite desserts. Made with just four simple ingredients in under 5 minutes, it’s a game-changer you’ll want to make again and again!
I was hunting for a healthier alternative to the classic tub of Cool Whip. Then, I realized that a chocolate version would be incredible. Make no mistake, vegan whipped cream is just as delicious as the processed, sugar and dairy-filled versions.
Spotlight on This Easy Vegan Homemade Chocolate Whipped Cream
It’s creamy. This creamy, dreamy whipped cream or mousse has a wonderful consistency—like nothing you’ll find at the grocery store.
It makes a perfect serving. I love how this recipe doesn’t end up with many leftovers. It’s just enough to top an 8-9-inch pie or cake.
It is easy to double the recipe. For example, if you need to ice an entire cake, you can simply double the recipe.
It is healthy. This recipe has no artificial ingredients and only wholesome and simple ingredients. This is truly a healthy frosting.
It is versatile. Use it as a cool whip alternative, as a vegan chocolate mousse over fresh fruit, on a layered cake, over brownies, or as whipped cream frosting for a vegan cake.
Frequently Asked Questions
Can I make a vanilla version instead? Absolutely! To make the flavor stand out, just leave out the cacao powder and add another teaspoon of vanilla.
Do I need to chill any of the ingredients before making this? Yes! You will need a can of refrigerated coconut milk for at least 24 hours.
Can I use a handheld mixer instead of a stand mixer? Sure! Either will work! However, keep in mind that you cannot hand whisk whipped cream.
How can I make this whipped cream sweeter? Add additional teaspoons of coconut sugar until it reaches the desired sweetness.
Ingredients
Coconut milk: You can use either a can of full-fat coconut milk or heavy coconut cream. For this recipe, only use the half that is hardened.
Coconut sugar: This is the best unprocessed sugar for whipped cream. You’ll start with a small amount and then taste it to see if you want to mix in more. For best results, do not use liquid sweeteners such as maple syrup, which will make the whipped cream runny.
Cacao powder: While cocoa powder will work , however, cacao powder has more nutrients. This ingredient is what makes this a chocolate coconut whipped cream!
Vanilla extract: Pure vanilla extract brings a nice flavor to the whipped cream.
Instructions
Step one: *Ensure the coconut cream has been refrigerated for 24 hours. Scoop out the top hardened part of the canned coconut milk and place it into a large mixing bowl or the bowl of a stand mixer with a whisk attachment or use a hand mixer and whip on high for roughly two minutes or until it becomes light and fluffy. *Scrape down the sides a few times.
Step two: While the mixer is on medium, slowly add vanilla and coconut sugar to the coconut milk and mix for another 20 seconds to completely mix in these ingredients.
Taste the whipped cream to make sure it’s sweet enough. I like it lightly sweetened. Add one additional teaspoon at a time until you reach the ideal sweetness.
Storage
Place the whipped cream into an airtight container and in the fridge for up to 3 days. Do not freeze.
Tips + Modifications
Ensure you are working with hardened coconut milk that has been refrigerated for at least 24 hours. It needs to be full-fat coconut milk. Room temperature coconut milk will not work.
Whip just until soft peaks form. Overmixing the whipped coconut cream can cause it to lose its fluffiness and separate.
It’s always a good idea to keep cans of coconut milk in your fridge to be ready if a recipe calls for refrigerated coconut milk.
One little trick I learned is to flip the refrigerated can of coconut milk over and remove the bottom lid. Pour the liquid out and then all that will be left is the thick coconut cream which will be easy to scoop out.
Place the large bowl in the freezer for about 30 minutes before making the whipped cream. Chilling the bowl helps the cream whip up faster and produce a lighter, fluffier texture.
How to Use This Vegan Homemade Chocolate Whipped Cream
My favorite way to enjoy this whipped cream is in this Chocolate Peppermint Pie.
Top it over fresh berries, a tray of vegan brownies, or vegan cake.
Make your favorite pie crust, add a filling, and top it with this vegan whipped cream!
Easy Vegan Homemade Chocolate Whipped Cream
Equipment
- 1 hand mixer or a stand mixer
Ingredients
- ½ can of full-fat coconut milk, only the hardened part *refridgerated for at least 24 hours
- 3 teaspoons coconut sugar
- 2 teaspoons cacao powder
- 2 teaspoons pure vanilla extract
Instructions
- *Make sure the coconut cream has been refrigerated for 24 hours. Scoop out the top hardened part of the canned coconut milk and place it into a large mixing bowl or the bowl of a stand mixer with a whisk attachment or use a hand mixer and whip on high for roughly two minutes or until it becomes light and fluffy. *Scrape down the sides a few times.
- While the mixer is on medium, slowly add vanilla and coconut sugar to the coconut milk and mix for another 20 seconds to completely mix in these ingredients.
Notes
Nutrition
Enjoy!
XOXO
Michelle