Coconut Cream Frosting/Whipped Cream (vegan, GF)




  • 1 can of unsweetened coconut milk or coconut cream (refrigerated overnight)
  • 1 tablespoon of Coconut Cloud Vanilla creamer
  • 1-2 tablespoons of powdered sugar
  • ½ teaspoon of vanilla extract
  • *1-2 tsp of residual coconut water (from the coconut milk can) as needed to achieve consistency



  1. Place coconut milk in the fridge for 3-4 hours or overnight (the coconut cream will separate from the coconut water when cold).
  2. Place metal or glass bowl and mixer attachments in the freezer (this will help the whipped cream hold its shape better).
  3. Open can and scoop out the thickened coconut cream top layer (leaving any coconut water behind) and place the cream into chilled bowl. Beat on high for 3 to 5 minutes until light and fluffy.
  4. Add in the rest of the frosting ingredients and beat for another minute until well incorporated.
  5. Spread whipped cream on top of cupcakes, a chilled pie, or hot cocoa, and enjoy!