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Vegan Coconut Whipped Cream with Tremella Mushroom

Vegan coconut whipped cream is a delicious dairy-free alternative to traditional whipped cream, and it's relatively easy to make. Plus it has Tremella mushrooms! Tremella mushrooms are rich in polysaccharides, particularly beta-glucans, which have the ability to retain water which make them the ultimate beauty mushroom. Because Tremella has a mellow and subtle flavor, it makes it perfect to sneak into a dessert topping like this. Plus it adds a little thickness so you're guaranteed a perfect texture of whipped cream every time.


  • 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight

  • 2½ tablespoons maple syrup

  • 1 tablespoon pure vanilla extract

  • 1 tsp tremella mushroom ext, optional, depending on thickness of yod

  • Pinch of sea salt

To make coconut whipped cream, you'll want to use full-fat coconut milk or coconut cream.

  1. Chill your coconut milk or coconut cream: Place the can in the refrigerator for at least 6 hours or overnight. Chilling it is crucial for the separation of the thick coconut cream from the liquid.

  2. Open the chilled can: Carefully open the can of chilled coconut milk without shaking it. You'll notice that the cream has risen to the top, leaving the coconut water at the bottom.

  3. Scoop out the coconut cream: Gently scoop out the thick coconut cream into a mixing bowl. Leave the coconut water behind; you can use it in smoothies or other recipes.

  4. Whip the coconut cream: Using an electric mixer, start whipping the coconut cream at low speed, gradually increasing to high speed. Whip for 2-3 minutes until it becomes light and fluffy.

  5. Add the vanilla extract to the whipped coconut cream. Then add 1 tsp of tremella mushroom extract powder. Start with 2 tablespoons maple syrup and adjust to your desired sweetness. You can also add other flavorings like cocoa powder or a hint of citrus zest if you like.

  6. Continue whipping: Beat the mixture for another 1-2 minutes to incorporate the sweetener and flavorings evenly.

  7. Serve: Your vegan coconut whipped cream is ready to use as a topping for desserts, fruit, or any other dishes where you'd typically use whipped cream. Keep it in the refrigerator until you're ready to use it.


  • If your coconut milk or cream doesn't separate after refrigeration, it may not be suitable for this recipe. Some brands work better than others, so you may need to experiment to find one that consistently works for you.

  • The consistency of your coconut whipped cream may vary depending on the brand of coconut milk or cream and the temperature. If it's too soft, you can chill it for a little while to firm it up. It

Enjoy your homemade vegan coconut whipped cream on your favorite treats!

Tremella mushroom (snow fungus):

Tremella mushroom, often known as the "beauty mushroom" or "silver ear mushroom," offers a range of impressive benefits for those who incorporate it into their diets. This unique mushroom is rich in polysaccharides, which can help boost your immune system, making it a powerful defender against illnesses. What's more, Tremella mushroom is renowned for its skin-nourishing properties, helping to maintain a youthful and vibrant complexion. It's a natural source of hyaluronic acid, a compound that keeps your skin hydrated and supple. Additionally, Tremella mushroom is packed with antioxidants, which can help reduce oxidative stress in your body and promote overall well-being. Whether you're looking to enhance your immune health, achieve radiant skin, or boost your overall vitality, Tremella mushroom is a valuable addition to your wellness routine.

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