Makes about 2 cups
What dessert, breakfast item, or snack doesn’t taste better with a dollop of whipped cream? Well, maybe not that Tofu Scramble, but otherwise, everything is better with whipped cream!
Instead of buying that canned vegan stuff in the store, you can make your own coconut whipped cream that’s even more delivious! Best part? Our version only has 3 ingredients!
We like to top our Waffles, Nice Cream, Mocha Mud Pie, Peach Cobbler, and even some of our cocktails with the stuff.
Check out the super simple recipe here, and prepare yourself for Earth-shattering deliciousness.
Pro Tip: This works best with chilled coconut cream or milk, so be sure to plan ahead!
Ingredients
1 can coconut cream or full-fat coconut milk
3 Tbsp organic powdered sugar
1/2 tsp pure vanilla extract or seeds from half of a vanilla bean
Prep
Place the can of coconut cream or coconut milk in the refrigerator the night before you plan to make the whipped cream. Don’t put in the freezer - trust us, it doesn’t go well!
10 minutes before making the whipped cream, place your mixing bowl in the freezer to chill.
Method
Remove your coconut cream or milk from the refrigerator, being sure not to shake.
Flip the can upside down if you are using coconut milk.
Use a can opener to open the can.
If using coconut milk, carefully pour out the liquid collected at the top. Discard or save for smoothies!
Scoop out the solidified coconut cream from your can and place in the chilled bowl.
Use an electric mixer to beat the cream until smooth.
Add in the powdered sugar and pure vanilla, and beat until fluffy and fully incorporated.
Notes + Serving Tips
Keep cool in the refrigerator for immediate use or seal and place in the freezer for up to 2 weeks.