Whipped Coconut Cream (Vegan Whipped Cream)

Servings:

Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.

Prep
8 min
Cook
41 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 1 Refrigerate can of coconut milk, 8 hours or overnight.
  2. 2 Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. 3 Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  4. 4 Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/whipped-coconut-cream-vegan-whipped-cream