Whipped Coconut Cream (Vegan Whipped Cream)

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.

• 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.