How to Make (Vegan) Coconut Whipped Cream
Whipped cream is the true topper to the perfect pumpkin pie. Rather than buying store bought cream, try making your own vegan version with 3-simple ingredients, and the star gradient - a can of coconut milk. So if you love a whipped and creamy dessert topping for your pie, fruit, cobbler, or are simply trying to avoid dairy, then I have the perfect recipe for you.
Coconut whipped cream is a dairy-free alternative to your go-to store bought whipped cream that is typically made with a heavy whipping cream. For my dairy-free, vegan-friendly folks this is the perfect alternative.
It’s so simple and requires 3 easy steps. The hardest part is chilling the can overnight and having to wait to use this divine treat.
How do you make a coconut whipped cream?
First start by taking a good quality brand of coconut milk and chill the entire can (unopened) in the refrigerator to harden overnight. Don’t use the ‘lite’ versions, you need the full fat. You want to do this in the fridge overnight as chilling in the freezer for a shorter period of time doesn’t work as well.
Scoop out the hardened coconut cream into a mixing bowl and leave any remaining liquid behind to use in smoothies or in other dishes.
Whip the hardened coconut cream with a hand or stand mixer in a mixing bowl that has been chilled in the freezer for 10 minutes. Whip until light peaks begin to form. Finally, add powdered sugar and vanilla and whip for another few minutes.
INGREDIENTS
1 (14-ounce) can coconut cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
INSTRUCTIONS
Chill your coconut milk in the refrigerator overnight. Be careful not to shake or tip the can to encourage separation of the cream and liquid.
The next day, scrape out the top and thickened cream left in the can and leave the liquid behind (reserve for use in smoothies).
Place hardened cream in a mixing bowl that has been chilled in the freezer for 10-minutes. Beat for 30 seconds with a mixer until creamy. Add the powdered sugar and vanilla and mix until creamy and smooth, about 1-minute. Taste and adjust sweetness if needed.
Use immediately or refrigerate for 1 – 2 weeks.
Peace & Love,
Nikki
Do you make this vegan coconut whipped cream?
Please leave me a comment below or share a photo on Instagram and tag @TheSunshineHustle.
