Easy Vegan Homemade Chocolate Whipped Cream

Light, airy, and irresistibly creamy, this 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!

Cook Time5

Total Time5

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate mousse, chocolate whipped cream, healthy dessert, healthy vegan chocolate, healthy vegan dessert, healthy whipped cream, homemade whipped cream, mousse, vegan chocolate recipe, vegan dessert, whipped cream

Servings:

Calories: 100kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

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

Storage: Place the whipped cream into an airtight container and in the fridge for up to 3 days. Do nit freeze.

Make sure you are working with hardened coconut milk that has been refrigerated for at least 24 hours. Also, 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.

Nutrition