Vegan Coconut Whipped Cream

Becoming vegan has had it's challenges, mostly gaining the knowledge on how to substitute the many dairy products that I ate when I was a vegetarian.  You know the list: cheese, ice cream, milk, and whipped cream.

Luckily, mostly all the above listed was very easy to replace.  However, I could not find a whipped cream that I truly enjoyed.  I have tried a brand that came in a can and had that traditional spray nozzle. Unfortunately, after using the can once the cream would not come out anymore.  Also, it was very expensive, since I only got one use from it.

This coconut whipped cream recipe I am sharing with you is very economical and delicious! Enjoy it on ice cream, strawberry shortcake, and fresh berries.


1 13.5 oz can of organic coconut milk, chilled in the refrigerator over night
2 1/2 cups organic powdered sugar
1 teaspoon organic pure vanilla extract

Using a large bowl, empty the chilled thickened part of the coconut milk into the bowl. Do not add the liquid remaining in the can.

Sift the powdered sugar into the mixing bowl and add the vanilla extract.

Using a hand-held mixer, mix thoroughly until the cream begins to thicken.

You can place the finished whipped cream in the refrigerator for a hour to thicken up more.

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