I went on the hunt for a vegan whipped cream recipe, especially since DH can’t have dairy – and we both love whipped cream on our desserts – and sometimes Cool Whip and others just don’t cut it. And fortunately I have all the ingredients for this recipe that I found in my kitchen already… I’ve found so many uses for coconut milk lately – and it’s a wonderful substitute in many items… so here’s another one that I’m going to be trying very soon!!!
Coconut Cream Vegan Whipped Cream
- 1 can coconut milk
- 1/3 cup powdered sugar
- 1/4 cup soymilk powder
- 2 tsp vanilla powder or 1 tbsp vanilla sugar (if used, decrease sugar slightly) (I would think you could use a little bit of vanilla extract instead if you don’t have the powder or sugar
Put can of coconut milk in fridge for 4 hours
Put a metal bowl and electric beaters in the freezer to get good and cold.
Put thick coconut cream into a chilled metal bowl.
With chilled electric beaters, beat cream until thick and fluffy.
Gently beat in remaining ingredients.
Cover bowl, and chill for a bit.
Use on fruit, cakes, pies, etc. Store in the fridge.