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–+ servings
British Scones (Vegan | Dairy-Free)

Coconut Whipped Cream (Vegan | Dairy-Free)


This whipped coconut cream is a dreamy dairy-free alternative to clotted cream – perfect for topping scones, strawberries, and all your favourite desserts!
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Prep Time 1 day
Hands on time 5 minutes
Total Time 1 day 5 minutes
Course Afternoon Tea, Dessert
Servings 5 servings

Ingredients
 

  • 250 ml / 8½ fl oz coconut cream see Top Tips & FAQs above
  • 1 TBSP icing (powdered) sugar
  • ½ tsp vanilla extract

Instructions
 

  • Chill the coconut cream in the refrigerator for at least 24 hours (this helps the cream separate and firm up). Do not shake the container.
  • Carefully open and scoop the solid cream into a measuring jug or small bowl. (You can discard any water or save it for a smoothie.)
  • If the cream is very firm, break it up with a fork, then beat with an electric hand mixer until smooth and fluffy.
  • Sieve in the icing sugar, add the vanilla extract, and beat again until combined. Taste and add a touch more sweetener or vanilla if needed.
  • Chill until ready to serve. The cream will keep in the fridge for up to a week. If it firms up too much, just whisk it with a fork before serving.

Notes

If your kitchen is warm, chill your jug (or bowl) and beaters in the freezer for 5–10 minutes before starting.
Keyword Coconut Cream, Dairy-Free Cream, Easy Vegan Desserts, Vegan Afternoon Tea, Vegan Cream Tea
Tried this recipe?Let us know how it was!