Vegan Coconut Whipped Cream Recipe | Bakepedia

Vegan Coconut Whipped Cream

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vegan whipped cream

What’s not to love about a whipped cream that is non-dairy, vegan, tastes amazing and is easy to make? This recipe is simply sweetened, whipped coconut cream and, believe it or not, it is not overly coconutty. Okay, we know that isn’t a word, but you get what we mean.

This vegan whipped cream is a fluffy white topping for any dessert that you would dollop with classic whipped cream. Don’t let the name fool you, you won’t be using cream of coconut, but full-fat coconut milk, so make sure you buy the right item at the supermarket. See our Tips after the recipe for more info.

Vegan Coconut Whipped Cream
Author: 
Makes: Makes about 1 ½ cups to 2 cups
 
Ingredients
  • 1, 13- to 14-ounce can full-fat coconut milk, such as Thai brand or Native Forest (see Tips)
  • 1 tablespoon confectioners’ or granulated sugar, or more or less to taste
  • ½ teaspoon vanilla extract
Instructions
  1. Refrigerate the canned milk overnight. This is a must. Remove can from fridge without shaking or tipping it and open carefully. There will be a thick layer of cream on top of the can with the liquidy coconut milk beneath. Scoop only the cream into a mixing bowl, which you can pre-chill if you like. (The remaining coconut milk can be used in smoothies or even a coconut curry.) Beat the cream with an electric mixer on high speed until it begins to thicken. Add sugar and vanilla and beat until it becomes smooth, thick and creamy – and looks like whipped cream. Use immediately as a topping for desserts or coffee drinks. You can, however, refrigerate in an airtight container for up to 2 days with perhaps a little loss in volume.
 

Bakepedia Tips

  • The coconut cream that you need for this dessert is what rises to the top of the cans of full-fat coconut milk (on right in image below). Do not use “lite” or “light” coconut milk (left below in photo). Also, do not use cream of coconut, which is a highly sweetened coconut product that is often used to make piña coladas. Cream of coconut is really more sugar than actual coconut and cannot be used in this recipe.

coconut milks

  • If you look at the ingredient label of most coconut milk, it will list coconut milk, water (sometime in reverse order) and guar gum. Our test kitchen was wondering if it was the guar gum that helped the product whip and whether a 100% coconut milk product would whip as well. The answer is yes, however, you probably won’t easily find 100% coconut milk on the shelves anyway. If you do, rest assured it will whip, as long as it is chilled very well and you only use the cream that rises to the top.

Images: Peter Muka

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