Easy
49 min
Whipped Coconut Cream (Vegan Whipped Cream)
american_region
asian
caribbean
european
filipino
french
thai
unknown
sweet
umami
medium
fast
Prep
8 min
Cook
41 min
Total
49 min
Ingredients (3)
1 (14 ounce) can unsweetened coconut milk
g
2 tablespoons white sugar, or to taste
g
1 teaspoon pure vanilla extract
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Refrigerate can of coconut milk, 8 hours or overnight.
2
Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
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.
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.