• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Latest Recipes
  • Sweets
  • How To's
  • About

Where Is My Spoon

menu icon
go to homepage
  • Recipe Index
  • Latest Recipes
  • Sweets
  • How To's
  • About
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • Latest Recipes
    • Sweets
    • How To's
    • About
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Where Is My Spoon > Recipes > Vegan Recipes

    Vegan Coconut Cream Brownies

    Published by: Adina March 4, 2017 · Last modified: March 4, 2022 15 Comments

    Sharing is caring!

    218 shares
    • Share
    • Yummly
    • Reddit
    • Twitter
    coconut milk and coconut cream brownies on a vintage platter

    Vegan coconut cream brownies - moist, dark brownies with coconut cream.

    Jump to Recipe
    Vegan Brownies with Coconut Cream

    Vegan coconut cream brownies made with cocoa and topped with coconut cream frosting, which looks like real cream and tastes incredibly delicious!

    Either you are eatinging vegan all the time or just during the fasting time, you will love this decadent treat!

    Vegan Brownies with Coconut Cream

    The Easter Fasting time is the weeks before the Easter celebration, which this year will take place on the 16th of April. The majority of Romanian people are Orthodox and I feel that in Orthodoxy the rules and the keeping of the fasting time are stricter than in the Protestantism in Germany, for instance.

    My grandmother used to (loosely) keep the fasting times, so as a child I used to keep that without even noticing it. If I wanted to eat meat my grandmother would make it for me most of the times, she never tried to force me to fast, I would just do it because I would eat what my grandma cooked and during these times it was mostly bean soups and vegetable stews, lots of potatoes, margarine and jam.

    Vegan Brownies with Coconut Cream

    I will start with these coconut milk brownies, which you might think are not exactly the best way of starting to fast, not with something sweet and quite decadent anyway.

    Don't judge me though, they are so good I just had to share them and most importantly, I wanted to celebrate the new look on my blog and what better way to celebrate something new on a food blog that with a recipe for a delicious cake.

    This is not a typical Romanian recipe, but still something I enjoy very much during the fasting time. We do have our particular brownie recipe in Romania, which in my opinion is quite different from the typical American brownie, but just as delicious as that.

    Our Romanian brownie is always covered with a sweet meringue topping and looks quite similar to this coconut cream brownie.

    Vegan Brownies with Coconut Cream

    Tips

    • You will make the topping with the thick coconut cream layer at the top of a regular coconut milk can.
    • Place the can in the refrigerator several hours before baking (or the day before).
    • Try not to shake/move the can at all when you open it.
    • Very carefully scoop out the cream using a spoon and leave the liquid behind. Use the leftover liquid for soups, curries or stews, for instance.
    • Whip the coconut cream with some icing sugar the way you would whip regular cream.

    More brownies:

    Cream Cheese Brownies

    Zucchini Cashew Brownies

    Brownies with Strawberries and Chocolate

    Sweet Potato Brownies

    small cocoa brownies with coconut cream topping

    Coconut Cream Brownies

    Vegan coconut cream brownies - moist, dark brownies with coconut milk and cream.
    5 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Vegan Recipes
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12
    Calories: 218kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 180 g/ 6.4 oz/ 1 ½ cups all-purpose flour
    • 200 g/ 7 oz/ 1 cup granulated sugar
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 240 ml/ 8.2 fl.oz/ 1 cup water
    • 5 tablespoons vegetable oil
    • 1 tablespoon white wine vinegar
    • 1 teaspoon vanilla extract
    • 1 can coconut milk only the thick cream at the top of the can
    • 3-5 tablespoons icing sugar

    Instructions

    • Place the coconut milk can in the fridge overnight or for at least 3-4 hours before using it. Make sure you do not shake the can at all, this will allow the cream to set at the top of the can.
    • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a cake pan (about 20x20 cm/ 8x8 inch) with baking paper.
    • In a bowl whisk together the flour, sugar, cocoa, baking soda, salt, water, oil, vinegar, and vanilla extract. Pour the mixture into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out wet but without batter sticking to it. Let cool completely.
    • To make the coconut cream frosting, carefully take the can out of the fridge and open it without shaking it at all. Spoon most of the thick cream at the top of the can. I place the rest of the liquid in another container and add it to a soup, curry, or stew during the next couple of days.
    • Add about 3 tablespoons icing sugar and whip the cream until nice and fluffy. Taste and add more icing sugar if you want the cream to be sweeter or a bit stiffer. Cut the cake into squares and pipe some coconut cream on each square.

    Nutrition

    Serving: 1brownie | Calories: 218kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Sodium: 198mg | Fiber: 1g | Sugar: 24g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More QUICK & SIMPLE VEGAN RECIPES

    • spicy carrot and lentil soup served with a little yogurt in a brown bowl.
      Spicy Carrot and Lentil Soup
    • fried potatoes and onions in a skillet.
      Fried Potatoes and Onions
    • close up of rhubarb raspberry jam spooned from a jar.
      Rhubarb Raspberry Jam
    • bowl of lentil pasta soup topped with green onions and tomatoes.
      Black Lentil Pasta Soup (Vegan Recipe)

    Sharing is caring!

    218 shares
    • Share
    • Yummly
    • Reddit
    • Twitter

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Comments

    1. Angie@Angie's Recipes says

      March 04, 2017 at 12:53 pm

      The new template looks great, I love that cute title. I love to bake with coconut products, so these moist and delicious brownies are definitely a winner for me.

      Reply
    2. Anca says

      March 05, 2017 at 7:52 am

      They look delicious. I like coconut milk and I'm sure I would love these. xx

      Reply
    3. Kathryn @ Family Food on the Table says

      March 05, 2017 at 2:31 pm

      Your site looks wonderful! So beautiful and fresh - great work! And I love the sound of these brownies for fasting time or just for a sweet but healthier treat! XO

      Reply
    4. Kate @ Framed Cooks says

      March 05, 2017 at 3:41 pm

      Adina!! I love the new look of your website!! And these brownies look pretty wonderful too. 🙂

      Reply
    5. Monica says

      March 05, 2017 at 9:50 pm

      The site looks wonderful!! Congrats and it's great to celebrate with cake, of course! Very appropriate. : ) I love all sorts of chocolate cake. I'm equally excited about that coconut cream! I have really got to try that one day because it sounds so delicious!

      Reply
    6. grace says

      March 06, 2017 at 6:54 pm

      these look AMAZING! i like a little cakeyness to my brownies and i love the accessibility of these! and nothing could be better than something topped with coconut cream. 🙂

      Reply
    7. Cheyanne @ No Spoon Necessary says

      March 06, 2017 at 7:03 pm

      LOVE your new blog design, girlfriend! It looks GREAT! And I am loving these brownies!! They look so chocolaty delicious! And that coconut cream is a wonderful addition! Cheers! 🙂

      Reply
    8. Laura Dembowski says

      March 07, 2017 at 10:11 pm

      These brownies look delightful and chocolate and coconut are always such a great combination.

      Reply
    9. allie says

      March 08, 2017 at 3:20 am

      I always learn so much here Adina, interesting to hear about the fasting called Big Friday. Here in America, the Friday before Easter is called Good Friday, but I don't know if people fast on that day. The brownies look lovely and I have always wanted to try my hand at making that coconut cream. Delicious!

      Reply
    10. allie says

      March 08, 2017 at 3:27 am

      P.S. Your site looks wonderful, great job Adina!!!

      Reply
    11. Sissi says

      March 08, 2017 at 2:32 pm

      Congratulations with the blog's layout changes! It looks fantastic. As well as your brownies which for me are much more appetising than the usual ones. (The Black Fast Day does sound scary indeed...).

      Reply
    12. Kim | Low Carb Maven says

      March 10, 2017 at 4:14 am

      Your new look is great, Adina - and so are these dark, rich brownies. They do look decadent and I just love whipped coconut cream. Congrats on your new look. -Kim

      Reply
    13. Lianne says

      April 10, 2020 at 9:09 am

      Looks delicious! I was wondering how long you can keep the brownies. And is it possible to keep the coconut cream in the fridge for a few days?

      Reply
      • Adina says

        April 10, 2020 at 11:16 am

        Hi Lianne. You can keep the brownies in an airtight container at room temperature for about 3-4 days. If you want them to keep for longer place the container in the fridge. I am not sure about the coconut cream in whipped form, I don't think it will keep nicely. It is better to whip it just before serving.

        Reply
    14. Stacy says

      June 22, 2023 at 2:46 am

      5 stars
      Absolutely the best chocolate brownie/cake I've ever made, maybe even tasted! I didn't have white wine vinegar so I used sherry cooking wine. Not sure how big of a difference that made but I love it! The top even had a crisp that I love!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Follow me!

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me →

    Green tomatoes

    • many slices of charred grilled green tomatoes with basil on a plate.
      Green Tomatoes on the Grill
    • vintage bowl full with green tomato soup topped with croutons and basil.
      Easy Green Tomato Soup
    • green tomato sauce with pasta in a white bowl
      Green Tomato Sauce
    • green tomato bread slices on a platter with small tomatoes beside it.
      Quick Green Tomato Bread

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Our second blog

    The Fast Recipe Food Blog

    Newsletter

    • Sign Up! for emails and updates

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 - Where Is My Spoon. All rights reserved.