Coconut Vegan Whipping Cream
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This vegan whipping cream is so delicious and simple to make! The key is to find the right coconut cream- that will actually work. I’ve tried it many times and this recipe below works like a charm!
Equipment
- Large Mixing Bowl
- Hand Mixer
Ingredients
- 1 can coconut cream Savoy brand
- 1 tbsp powdered sugar
- ½ tsp vanilla
Instructions
- Chill coconut cream in the fridge for a minimum of four hours. Chilling overnight is best.
- Place a large mixing bowl in the freezer for 20 minutes before whipping.
- Carefully remove the coconut cream from the top of the can leaving the liquid behind.*Please note if the coconut cream did not harden in the fridge. The can did not have enough fat content. When this happens, you can add a bit of tapioca flour, approximately 2 tablespoons during the whipping process and this might work. I’ve had it happen a few times and this has helped me but not always- just being honest!
- Place the refrigerated coconut cream into your chilled mixing bowl and use a hand mixer. Whip for approximately 30 seconds to 1 minute.1 can coconut cream
- Then add vanilla and powdered sugar and beat for another 30 seconds.*It is so important to avoid over whipping because this can cause separation.1 tbsp powdered sugar, ½ tsp vanilla
- This serves up to six people. You can use it immediately or refrigerate overnight.
Video
More About This Recipe
For chocolate whip cream add 1 tablespoon unsweetened coconut powder.
For pink whip cream add 1 tablespoon fruit powder.
Nutrition
Calories: 212kcalCarbohydrates: 6gProtein: 2gFat: 22gSaturated Fat: 19gMonounsaturated Fat: 1gSodium: 3mgPotassium: 203mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!