Get the fluffiest, creamiest vegan whipped cream from just a chilled can of coconut cream or full-fat coconut milk, whipped to soft peaks with powdered sugar and vanilla in just a few minutes. It has a rich, cloud-like texture that’s light enough to dollop and swirl over strawberry shortcake, yet sturdy enough to hold its shape when piped over pie.
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Ingredients
1 13.66-ouncecan coconut cream, or 2 cans full-fat coconut milk, chilled upright in the fridge overnight for at least 24 hours, see note
¼cuppowdered sugar, sifted (or use 1 tablespoon maple syrup)
Plan ahead: Chill the can of coconut cream or coconut milk in the fridge for at least 24 hours. Note: trying to speed this step in the freezer will not work.
Open the can without tilting it and spoon just the thick cream off the top into the bowl of a stand mixer fitted with the whisk attachment or into a mixing bowl with a hand mixer.
Whip on medium speed for 1 minute, until it no longer has any chunks of hardened coconut cream. Take care not to over mix or the heat from the mixer will melt the coconut cream.
Add the powdered sugar and vanilla and continue whisking on high speed until soft peaks form, 1-2 minutes. Taste and add more sifted powdered sugar if desired - measure with your heart.
Chill in an airtight container until ready to use.
Notes
Coconut Cream/Milk Cans
Use a can of coconut cream or full-fat coconut milk. Refrigerated coconut milk will not work. I recommend 365 Whole Foods, Native Forest, Savoy, or Thai Kitchens. Do not use Trader Joe's coconut milk or cream. It is oily, separates into a gritty texture, and will not whip to soft peaks.
Coconut Cream: If you can find it, I recommend using a can of coconut cream because it has more of the thick cream on top - the only part you'll use!
Coconut milk: Use full-fat coconut milk. You will only use the thick cream on top, so grab two cans if you need more than ~1 cup of whipped coconut cream.