Vegan Whipped Cream
This vegan whipped cream is made with coconut milk for a delicious dairy-free topping.
Cost $.22 per serving
- 2 14 oz cans full fat coconut milk refrigerated overnight
- 3 tbs pure maple syrup or to taste
- 1 tsp vanilla extract
Refrigerate the canned coconut milk overnight. Place a metal mixing bowl and electric mixer beaters (or Kitchenaid whisk attachment) in the freezer for at least 15 minutes. (Note: If you skip this step, the recipe won’t work. Everything needs to be cold.)
Separate the solidified coconut cream from the coconut water in the can. Set aside the water to use another time, and place the coconut cream in the chilled mixing bowl. Using a Kitchenaid mixer or hand mixer, whip the cream for 30 seconds on medium speed. Turn off the mixer and scrape down the sides of the bowl, then set the speed to high and whip for another 2 to 3 minutes, until light and fluffy. (You may need to scrape down the sides of the bowl a few times). Once the cream is fluffy and it resembles whipped cream, add the pure maple syrup and vanilla extract. Whip the mixture for another 20 to 30 seconds, until you reach the desired consistency.
This coconut whipped cream can be served immediately, or it can be refrigerated if you want it to solidify a bit more.
Calories: 125kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 8mg | Potassium: 139mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg