Recipes: Whipped Coconut Cream Frosting and Whipped Cream. Both Vegan and Fabulous!

You don’t have to be a vegan to to appreciate delicious foods that don’t contain animal products. Reducing the dependance on animal ingredients is good for you and the planet. Below are two different ways to make excellent vegan dessert toppings, frosting and whipped cream, for all of your holiday dishes. The whipped cream is less sweet than the frosting.

Whipped Coconut Cream Frosting

1 pound firm tofu (non GMO)
1 cup powdered sugar
2 teaspoons coconut extract
2/3 cup shredded unsweetened coconut

Place tofu in food processor and whip until smooth, scraping down sides several times. Add sugar and coconut extract and process. Stir in coconut by hand. Refrigerate overnight for best results.

Vegan Whipped Cream

2 cans full fat coconut cream
1 tablespoon confectioners sugar
1/2 teaspoon vanilla extract

Refrigerate cans of coconut cream overnight, or longer. Open can and scoop off the fatty cream layer. This should give you approximately one cup of coconut cream. Set aside remaining coconut milk for another use.

Add coconut cream, vanilla and sugar to a bowl. Beat with an electric mixer on medium speed 5-6 minutes until cream becomes thick. (Note: it may take longer). Serve immediately.

*Whipped Cream Recipe adapted from

Recipes by Michelle

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