Thursday, February 23, 2012

Vegan Coffee Flavored Whipped Cream/Mousse

So a fun, weird fact about me.  I love the idea, smell and flavor of coffee...but don't drink the stuff.  And I come from a looong line of coffee drinkers.  Listen, I would love to be one of those cool sophisticated retro hip moms never to be seen without a cup of Joe in my fun, whimsical coffee mugs but what can I tell you, I'm a hippie tea drinker at heart.  Once upon a time I worked in a coffee shop and can you believe I never once had a cup of coffee!  Okay, I would have a latte now and then (and thus wouldn't sleep for like 3 days), but never just a straight cup of coffee.  But I seriously LOVE everything about coffee, it just doesn't agree with me (and by me I'm referring to my weak little stomach).  Scott doesn't drink it either - he's my tea loving partner in crime. During my coffee shop days my beverage (drug) of choice was Oregon Chai Tea. Amazing!  After Scott and I moved in together, we made our own Chai teas and would sip them together in our tiny little apartment and have deep conversations about Dawson's Creek, and deliberate over which band we were going to see downtown on Friday night.  
Ah, those were the days.  
So I was craving a coffee flavored something and created this incredibly satisfying whipped dessert.  This is crazy good! It tastes like a creamy, delicious mousse.  This would be fabulous on top of your vegan ice creams or milkshakes, on a cookie, or as an icing on a cake.  I have several thoughts on the matter.  So stay tuned!
Vegan Coffee Flavored Whipped Cream/Mousse  

-Cream from one can full fat coconut milk*
-2 tablespoons grade B maple syrup
-1 teaspoon coffee flavor 
-1/2 teaspoon vanilla extract 

How To:
1.  Scoop out all of the coconut cream from can and add to your favorite mixing bowl.  Do not add the coconut water.
2.  To the cream add the maple syrup, coffee flavor, and vanilla.
3.  Whip with a hand mixer until well incorporated.
4.  Transfer to glass storage and allow whipped cream to cool and set up in fridge before use. 

*Keep several cans in the refrigerator for several days and find the one with the thickest coconut cream.  
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Shared on:  Just Another Meatless MondayMelt in your Mouth Mondays, Monday Mania, Ruth's Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Fat Tuesdays, Allergy-Free Wednesdays Real Food WednesdaysGluten-Free WednesdaysWhole Food Wednesdays , Pennywise Platter Thursdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays & Allergy Free Fridays,


  1. Holy moly that looks incredible!! And that's my favorite brand of coconut milk, too. ;) Thanks for submitting to WW this week!

    1. Thanks Ricki!

  • Ahh I too love the smell of coffee. I was never a coffee drinker (only a big tea drinker) until I became a mother. And then the sleepless nights turned me into a coffee queen :) Luckily, I drink it more in moderation now. This whipped cream looks incredible. It makes me want to make a pie right now just to put this cream on top!

    1. Hi There Laura,

      I love it - coffee queen!! Oh those sleepless nights. I remember those days. :-)

      So my husband ate this "whipped cream" straight like a pudding. He says it tasted just like a mousse. He was in LOVE. It's pretty amazing.


  • Would rice milk work well to substitute the coconut milk?

  • Hi There Nadia,

    Great question!

    Although I haven't tried it, I'm sure a rice milk would work as long as you add in a thickener such a starch, gum, or even chia. I would lean more toward the gums and seaweed based thickeners (or if using a starch, I like Kuzu). Irish moss is a seaweed based thickener (also known as carrageenan) and a very popular way to thicken milks for puddings and pies.

    I would love to hear how it works for you. :-)

    Be Well,

  • Eryn @ Pumpkin's PantryMarch 3, 2012 at 6:07 AM

    Mmmmm, Coffe Whipped Cream- what a great combo and dairy free makes me happy (I cannot tolerate the real stuff very well either- using the flavor is a great idea :) I'm not sure when the last time you tried Native Forrest brand coconut milk (I also did not use for recipes like this for a while), but I recently tried some a month or so ago and I think they reworked their formula or something because it totally separates- even when unrefrigerated?? It has served me well in recipes like this for the last 20 or so cans straight. Just fyi :)

  • Hi Eryn,

    Thanks for the heads-up! I will keep trying. Now and then I try a can of Native Forest, but still no luck. I use it in my cooking though (soups and baking). When it comes to making whipped cream I turn to the rival brand. It's just so darn thick and perfect for those whipped desserts.

    Have a great day.

    Be Well,

  • I know you posted this awhile ago but I wanted to let you know I stumbled on it. I used it for a new self cooking challenge I have given myself and it was amazing. I have been inspired by the number of Allergy sensitive bloggers out in the world and have started my own blog where I linked back to this recipe! I was happy to find out (sadly after cooking) that Thai Kitchen also has an Organic version of their Coconut milk, which I haven't tried yet.

    Thanks for posting such tasty ideas!

    Light and Love,



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