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How To Make Whipped Coconut Cream (Vegan Whipped Cream)
Vegan-friendly and dairy-free, this 3-ingredient vegan whipped cream loaded with sweet coconut makes a delightful pair to a ton of desserts.
Serves:
Ingredients
- 14ozunsweetened coconut milk,(1 can)
- 2tbspwhite sugar,or to taste
- 1tsppure vanilla extract
Instructions
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Refrigerate the can of coconut milk for 8 hours or overnight.
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Place the metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
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Open the can of coconut milk, taking care not to shake it. Scoop the coconut cream solids into a cold mixing bowl. Reserve the remaining liquid for another use.
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Beat the coconut cream using an electric mixer with chilled beaters on medium speed, then turn to high speed.
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Beat for 7 to 8 minutes until stiff peaks form. Add the sugar and vanilla extract to coconut cream, then beat for 1 minute more. Taste and add more sugar if desired.
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Serve over pies and cakes, and enjoy!
Nutrition
- Calories: 890.73kcal
- Fat: 84.66g
- Saturated Fat: 75.07g
- Monounsaturated Fat: 3.60g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 36.68g
- Sugar: 25.48g
- Protein: 8.02g
- Sodium: 52.22mg
- Calcium: 72.15mg
- Potassium: 879.88mg
- Iron: 13.12mg
- Vitamin C: 3.97mg
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