Vegan Cool Whip 24cals per tablespoon

Vegan Cool Whip
(sugar-free, soy-free, and gluten-free)   

• 1 can coconut milk
• sugar, stevia, or powdered sugar to taste
• optional: fruit (banana whipped cream, anyone?)
• optional: cocoa powder (for chocolate whipped cream!)

Open your coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic.) Once thick, transfer to a bowl and whip in your sweetener with a fork, or even beaters, if you want to be really fancy. Stored uncovered in the fridge, the mixture gets even thicker!


This has the same texture as thick, homemade whipped cream.

Ideas for Use:

• Layered with fresh berries
• On top of a  Skinny-Lady Cupcake
• On top of brownies or pie