Vegan Coconut Cream Dessert Cups
🌱 Vegan Coconut Cream Dessert Cups 🥥
These Vegan Coconut Cream Dessert Cups are fluffy white coconut mousse piled into glasses and finished with toasted coconut. No dairy. No gelatin. Chill the cans first and the cream whips like dessert, not soup.
I love how little this takes. Cold coconut cream, maple, vanilla, and a pinch of salt. Toast the coconut so the top isn’t just white-on-white. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Cups 💚
- 🌱 Completely vegan
- 🥥 Real coconut cream
- 🥄 Fluffy mousse texture
- ✨ Toasted coconut topping
- ❄️ No-bake
- 🎉 Pretty in glasses
The Secret to Cream That Whips
Chill the coconut milk cans overnight. Scoop only the thick solid cream — leave the watery liquid for a smoothie. Whip cold. If the bowl is warm, it never gets fluffy. Add the coconut shreds on top right before serving so they stay crisp.
Frequently Asked Questions ❓
Why didn’t my cream whip? 🥥
The can wasn’t cold enough, or you used thin coconut milk. Full-fat canned coconut milk or coconut cream is required.
Can I add pineapple or mango? 🍍
Yes. Fold a little drained fruit into the cream, or layer it in the glass.
How long do they keep? 🧊
2 days in the fridge. Add toasted coconut just before serving.
🌱 Vegan Coconut Cream Dessert Cups
Ingredients 🛒
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
- 3 tablespoons maple syrup or powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup shredded coconut, plus extra for topping
- Toasted coconut, for serving
Instructions 👩🍳
- Toast ¼ cup shredded coconut in a dry skillet 2–3 minutes, until golden. Cool.
- Scoop the solid coconut cream into a cold bowl. Save the liquid for later.
- Whip with maple, vanilla, and salt until thick and fluffy, 2–3 minutes.
- Fold in a little untoasted coconut if you want specks in the cream.
- Spoon into 4 glasses. Chill 30 minutes. Top with toasted coconut.
Nutrition
| Nutrient | Per cup (1/4) |
|---|---|
| Calories | 260 |
| Protein | 2g |
| Net carbohydrates | 10g |
| Total carbohydrates | 12g |
| Fiber | 2g |
| Total fat | 24g |
| Sodium | 40mg |
Estimates based on whipped coconut cream with maple and shredded coconut. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- A squeeze of lime keeps the cream from tasting flat.
- If the cream is thin after whipping, chill 20 minutes and whip again.
- These are excellent with a few berries on the side.
- Don’t toss the leftover coconut water — use it in oatmeal or a smoothie.
These Vegan Coconut Cream Dessert Cups are fluffy, cold, and finished with toasted coconut. A white mousse that tastes like the can actually became dessert. 🥥🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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