Vegan Whip Cream: Faux Eat Clean Cool Whip Recipe

Ever since I can remember, I’ve loved Cool Whip. It was a perfect summer treat with a few strawberries as a light dessert. When I learned how bad it really was for you, filled with chemicals, I stopped eating it. But alas after tasting the whipped coconut cream topping at the vegan ice cream sundae party a couple weeks ago, I remembered how much I loved whipped topping and was on a mission to recreate the delicious vegan sundae addition for my new eat clean summer strawberries and cream dessert.

The best part is that there are only three ingredients making this a clean and easy swap for vegans, people with dairy allergies or folk like me who avoid dairy if the alternative is just as good.

I found this recipe on Kitchenistic.com among many other appetizing ones. First you will need a can of full fat coconut milk, a single Truvia packet and a teaspoon of vanilla extract. I used Thai Kitchen Organic Coconut Milk Unsweetened brand that is made with guar gum. Do not buy the light stuff. It won’t work.

Place coconut cream in the refrigerator overnight. I read that the brands with a few ingredients tend not to work well as they do not separate. Open the can from the top and pour out the milky water consistency. I saved this and made chia pudding with it. You want the hard stuff at the bottom. Grab it out with a big spoon and place into a bowl.

Add in 1 teaspoon of vanilla extract and 1 Truvia packet. Blend together with either an immersion blender (what I used) or one of those big standing mixers if you have one under batter is frothy and peaks begin to form.

Enjoy right away or save in refrigerator overnight. I made a parfait last night after making it for dessert with organic strawberries and blueberries. It was decadently good. Roomie even thought it tasted delicious but was confused since it didn’t really taste like coconut. The single packet of Truvia makes it slightly sweet but does not come with a funky aftertaste or extra calories. You may use a tablespoon of regular sugar if you like.

Serve on top of ice cream as a substitute for whip cream, between layers of fruit as a parfait, as a sweet dip for fruit or graham crackers or as a topping for your red, white and blue angel food cakes at a summer BBQ. Ya know the ones that look like American flags? Keep cold or else it will start to melt like regular whipped topping.

Save extra in a small “jell-o shot” container for portion control. As a little treat after lunch today I mixed one with sliced strawberries and cacao nibs. So good! I’m officially converted.

Sadly, I’m not positive what the nutrition info is because I poured out half of the coconut milk from the can and just kept the fat. I do not really count calories when I know the things going into my body are wholesome and clean. Just know that it is made with coconut fat essentially and calorie dense but they are calories your body will use. Maximum amount will be 120 calories if you spread it out into 5 servings which is generous (that number includes the watery stuff we poured out). On the plus side, it has only 2g of naturally occurring sugar!

Someone asked me on Instagram last night if I went vegan as a result of all my “vegan” posts. I am not and will never label my diet but I do love to eat dairy alternatives when I can, like I do with my sugars. Do you label your diet as Paleo, Vegan or Vegetarian? What happens when you change your preferences?

Disclosure: I am a member of the Truvia Kitchen Cabinet. While I receive compensation for my participation, all opinions express are my own.