Vegan Whipped Topping

I found ambrosia, ya’ll.  For real.  This recipe is posted on just about every vegan site and there’s a reason for that.  It’s so good, even meat eaters will want to beat you to the table to get it.  It’s that good.  Make this!

First, get a can of full fat coconut milk.  (Do not get reduced fat or any of that silliness!  It must be full fat, nothing else will work.  How do I know that…?)

This is awesomeness!


Place your can of coconut milk in the fridge overnight.  This causes the fat in the milk to become solid.  I use this brand because it’s unsweetened, non-GMO and organic.  Plus, it’s fairly affordable and that’s always nice. 



When you’re ready to make your whipped topping, take the can out and turn it upside down and open the bottom of the can.  The milk will be at the bottom and you can dump it out in a small bowl and save it for smoothies.  It’s yummy!  The milk fat will be at the bottom and you can scoop it out for your whipped topping. 




Next, add 1/4 cup of organic powdered sugar, 1 tablespoon of organic maple syrup, a pinch of fine sea salt, 2 or 3 drops of alcohol free vanilla and a pinch of cinnamon.  I usually add my cinnamon after I’ve mixed it well.  I don’t know why, it’s just how I do it.  Roll with me.


Now, the cinnamon:


Continue mixing well:



And you get this:


It’s good on cakes, pies, in coffee, on cupcakes, by itself, by the spoonful, on a bowl of berries and pretty much any way you can think to use something light, sweet and delicious.  The really wonderful thing about this whipped topping is that it’s very light and not so sweet it’s overwhelming.  It’s perfection!  If you like super sweet, feel free to add more sugar, syrup or whatever floats your boat. 


Kristi  🙂


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