Have you ever wanted to indulge with a giant scoop of whipping cream but then your heath conscious mind got the better of you, and you went for a little dollop instead? Do your taste buds love whipping cream but your stomach feels differently? Have you chosen to eat a plant based diet but miss that creamy, delicious dessert topping?
Now you can have it all. Today I’m going to teach you how to make vegan coconut whipped cream.
Many of you will know that coconut whipped cream is not a new concept but have you ever tried making it before? If you haven’t, you’ll be amazed at just how simple it is. You’ll also be amazed at how delicious it is. I LOVE real whipped cream, but I actually love this coconut whipped cream even more.
There are three tricks you need to know before you start:
- Always always begin with a cold can of coconut milk. Leave the can in your fridge overnight so that the cream thickens and separates from the milk.
- Only use full fat coconut milk. Seriously, just put that low fat can away.
- Make sure to use coconut milk that doesn’t have any additives in it, like guar gum. It will be thicker straight out of the can, but once you whip it will turn into a gritty mess. You don’t want that.
Now that you know those first few tips the rest is easy peasy.
Take the can of coconut milk out of your fridge. Turn it upside down and open it with a can opener. Pour out the liquid coconut milk.
Tip: save the coconut milk for smoothies, satay sauce or even for your cereal or coffee.
Spoon the coconut cream out of the can and place it in a medium-sized bowl. Pour 1 teaspoon of real vanilla into the bowl.
Nielsen-Massey makes by favourite vanilla. It’s a thick paste of tiny vanilla bean seeds and has the most beautiful flavour and texture.
Add 2-4 tablespoons of powdered sugar to the bowl. If you’re not sure how sweet you like it start by adding two tablespoons and taste test until you get the sweetness that is right for you.
Note: you can use maple syrup, but only add a drop. The more liquid you add to the coconut whipped cream the less it will thicken.
The last step is to whisk your coconut whipped cream. I use a whisk, and it takes me about a minute. You can use an electric beater if you’d prefer.
Coconut whipped cream will never get as firm as regular dairy whipped cream. It will thicken to the point of soft peaks and will be dreamy, creamy amazingness.
Make sure to use your vegan whipped cream right away as it will start to melt if left out too long. If you need to store it cover it and pop it back in your fridge. It will keep for up to 2 days.
Note: some brands of coconut milk thicken better than others. I usually use Aroy-D and get good results. If this brand isn’t available where you shop, you may want to experiment with a few different brands to find the one that works best. Remember to always look for the can with the highest fat content and no additives.
- 1 can full-fat, all-natural coconut milk (make sure there is no guar gum or the additives)
- 1 teaspoon real vanilla
- 2-4 tablespoons powdered sugar (see notes)
- Optional: 1 teaspoon tapioca starch
- Chill your can of coconut milk overnight in the fridge. Turn the can upside down and open it from the bottom. Pour out the coconut milk and save it for another use.
- Scoop the thick coconut cream out of the can and into a medium sized bowl. Add the vanilla and powdered sugar. Whisk briskly for about 1 minute, or until soft peaks form. If you're having trouble getting your coconut whipped cream to thicken, you can add a little more powdered sugar or the optional tapioca starch.
- Serve immediately.
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