Regardless of your food allergies, intolerances, or food preferences, we believe everyone should be able to enjoy delicious whipped topping! So we crafted a completely gluten-free, dairy-free, and of course, vegan cool whip.
This cool whip is made from coconut cream and has a rich, creamy coconut flavor. Check out our vegan cool whip recipe, a perfect addition to any sweet treat!
What You Need
This simple non-dairy cool whip only requires 3 ingredients. This makes for a great replacement for Kraft’s Cool Whip which is gluten-free, but it is not dairy-free.
Here is what you need:
- Coconut cream
- Powdered sugar
- Vanilla
Equipment:
- Bowl
- Hand mixer
- Sifter for the powdered sugar
Tips
The secret to creating the best vegan cool whip alternative is in selecting the best coconut cream, we recommend Nature’s Charm Coconut Whipping Cream. Cool your coconut cream in the fridge for at least 8 hours before making this whipped cream, do not chill in the freezer (this will alter the texture).
Chilling the coconut cream will help with the separation of the cream and the liquid, which we want!
Once you remove the coconut cream from the top of the can set the liquid to the side. Save the liquid from your can of coconut cream and use it as needed if the coconut cream is too thick and chunky.
How To Make
- Place your coconut cream in the fridge for at least 8 hours to harden and help with the separation of the coconut cream and liquid oil.
- Once cooled, remove the can from the fridge do not shake it! Scoop out the hardened coconut cream off the top. *Remember to save the liquid and put it off to the side.*
- Scoop the cream into a large mixing bowl and beat for 2 minutes.
- Slowly begin sifting powdered sugar into the bowl of coconut cream. Then, add the vanilla extract.
- Mix with a hand mixer or whisk for 3-4 minutes until stiff peaks form.
- Immediately place into an air-tight, sealed container and cool for 2 hours. The longer the vegan cool whip sits, the more firm it becomes. If you do not need or like your cool whip too thick you can enjoy it immediately.
Perfect Pairings
We think you will love this vegan cool whip with a dollop of our pumpkin yogurt or our gluten-free pumpkin cheesecake.
Fruit: Our coconut cool whip is delicious to layer over fruit or as a dipping for any fruit of your choice.
Ice Cream: An ice cream sundae is not complete without a dollop of whipped cream. Enjoy this dairy-free cool whip alternative over any ice cream or dairy-free sorbet of your choice.
Beverages: Hot coco is incomplete without whipped cream topping. Try this vegan whipped cream over a hot latte, black coffee, or of course hot chocolate.
Storage
We recommend storing this plant-based whipped topping in an airtight container in the fridge. Use within 1 week of making.
The longer the homemade non-dairy cool whip is in the fridge the more firm it will become.
Check out the Recipe!
Vegan Cool Whip
Ingredients
- 1 15oz canned coconut cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Place your coconut cream in the fridge for at least 8 hours to harden.
- Once cooled, remove from the fridge, do not shake the can! Scoop out the hardened coconut cream off the top. *Remember to save the liquid and put it off to the side.*
- Scoop cream into a large mixing bowl and beat for 1 minute.
- Slowly begin sifting powdered sugar into the bowl of coconut cream. Then, add the vanilla extract.
- If your coconut cream is still thick and chunky whip in 1 tablespoon of the leftover coconut cream liquid at a time until you achieve your desired concistency.
- Mix with a hand mixer for 3-4 minutes until stiff peaks form.
- Immediately scoop into an air tight, sealed container and cool for 2 hours. The longer the vegan cool whip sits, the more firm it becomes. Enjoy!