Whipped Coconut Cream (Vegan Whipped Cream)

Cold coconut milk, cold beaters, and a cold mixing bowl are the tricks to making this fluffy vegan whipped cream substitute.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 220 Calories

Ingredients

• 1 (14 ounce) can unsweetened coconut milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons white sugar, or to taste

Recipe Instructions

Step 1

Refrigerate can of coconut milk, 8 hours or overnight.

Step 2

Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.

Step 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.

Step 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.