Happy weekend everyone! My Easter tulips are still looking fresh and I had to share. They make me so excited for spring. I normally don’t post on the weekends, but I am procrastinating doing an exam for school and I can’t stop thinking about this whipped cream I made earlier this week.
I’ve been following food blogs for a long time now and I have always come across someone who has tried this vegan whipped cream. It has always intrigued me because it’s made from a can of coconut milk. Despite the lack of heavy cream that’s normally used to make whipped cream, I was so happy that the consistency and taste are spot on. It honestly tastes just like the cool-whip I grew up eating. For some of you that might make you less excited to make this, but I love that stuff and trust me, this is so good!
The one thing I almost forgot to do is refrigerate my can of coconut milk overnight. You must do this, or else your whipped cream won’t be thick enough. But, I did remember at the last minute, and my cream was a success.
Start with your can of coconut milk and drain the coconut water from the can – all you want is the thick, coconut cream. You can save your coconut water for a smoothie if you want. Add the cream to a medium sized bowl along with the vanilla and optional 1/4 cup powdered sugar. I used half of what my recipe called for and it was plenty sweet. I probably will try this without any sugar next time and I think it will work fine.
Using a hand mixer, or your stand mixer, mix until soft peaks form. I was using this for a dessert later that night so I stored mine in a glass container in the refrigerator until I needed it.
This is super versatile. I used it for topping on fresh berries, but it would also be amazing on top of hot or iced coffee, on top of whatever dessert you’re eating…just about anything:) Enjoy this healthy version of rich whipped cream!
My recipe plug-in isn’t working, so until I can fix it, here is the recipe:
Ingredients: 1 can full-fat coconut milk – chilled overnight, 1 tbsp vanilla extract, 1/4 c optional powdered sugar
Directions:
Chill the coconut milk overnight
When ready to make to whipped cream, remove the coconut cream from the can and discard the water
Scoop the coconut cream into a medium sized bowl and add the vanilla and optional powdered sugar
Using a hand mixer or a stand mixer, mix until soft peaks have formed
If not using right away, store in an air-tight container in the refrigerator
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