Vegan Coconut Whipped Cream

The perfect topping for your cupcakes, crumbles and hot chocolate.

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All you need is unsweetened coconut milk, agave and vanilla and you have the perfect topping to your cupcakes, apple crumble and hot chocolate.


1 can of unsweetened Coconut Milk (refrigerate overnight to separate the fat from the liquid)
2 Tablespoons of agave
1 teaspoon of vanilla


1. Take a mixing bowl and place it in the freezer for about ten minutes. Chilling the bowl helps with whipping the cream - it gives it a light and fluffy texture.
2. Open the can and you should see that the fat of the coconut milk is at the top of the can. Remove it with a fork. You can add the leftover liquid to a smoothie.
3. Break up the coconut fat into smaller pieces with a fork and then add to the chilled mixing bowl.
4. Add the agave and the vanilla
5. Whip using an electric mixer on high speed for three to four minutes


For more delicious vegan recipes please check out Fab Lunch's You Tube Channel