Description
Learn how to make delicious vegan coconut whipped cream with just a few simple ingredients. This dairy-free alternative is perfect for topping desserts or adding to drinks.
Ingredients
Scale
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk or coconut cream, chilled overnight
- 2 tablespoons powdered sugar or maple syrup
- 1 teaspoon vanilla extract (optional)
Instructions
- Chill the Coconut Milk: Chill the can of coconut milk in the refrigerator overnight.
- Whip the Cream: Beat the cream with a hand mixer or stand mixer on high speed for 2 to 3 minutes until light and fluffy.
- Serve or Store: Use immediately or store in the refrigerator until ready to serve.
When ready to use, carefully open the can and scoop out the solidified coconut cream into a mixing bowl, leaving behind any liquid.
Add powdered sugar or maple syrup and vanilla extract, then continue to whip until smooth and fully incorporated.
Notes
- Make sure to use full-fat coconut milk or cream for best results.
- Avoid shaking the can before opening to keep the cream and liquid separated.
- For a thicker texture, use only the solid cream portion.
- Sweetener and vanilla are optional but add extra flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 2g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
