Coconut Whipped Cream (Vegan)

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Coconut whipped cream isn’t anything new and people have been making it for years. I, however, only made it for the first time last week and turned out pleased with the result. It was as easy as making regular whipped cream and just as yummy. It’s easy to make but it might be a little finicky trying to make sure you get the right coconut milk and that the cream separates for you so here’s a few tips before you make it for yourself.

  1. Buy full fat coconut milk. Do not try and go light on this recipe or it won’t work out the same. Basically go big or go home. Full fat or not at all.
  2. Shake the cans in the store. If you can hear the coconut milk shaking in the can it might not be the can you want to go for. You’re going to put the can in the fridge overnight anyway so it could still harden in there but it’s better to go with a can that already sounds solid.
  3. As mentioned in point no 2 refrigerate the can of coconut milk over night. Trust me, the longer it’s in there the better. Otherwise you’re not going to end up with as much of the cream as you could.

That’s about as complicated as it gets though and really that’s not complicated at all. If you’re used to working with coconut milk you know exactly what I mean when I talk about the hardened cream at the top of the can after it’s been in the fridge. If this is you’re first time working with coconut milk it might be a little strange at first but just give it a go and you’ll get the hang of it.

If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

Ingredients

1 15 oz can coconut milk
¾ cup powdered sugar
1/2 tsp vanilla (optional)

Instructions

-Place your coconut milk in the fridge overnight being mindful to not shake or tip the can around so the liquid doesn’t mix with the cream.

-The next day open the can and scrape the hardened cream out being careful to not mix it with the liquid that is at the bottom.

-Place in a bowl and with a hand mixer or stand mixer whip the cream until it is creamy. Add in the sugar and vanilla if you’re using it and whip for about a minute until it is all combined. It will look like the consistency of regular whipped cream after it is done.

-Refrigerate afterwards and keep for up 1.5 weeks. It will harden a bit in the fridge so you might need to whip it up again the next time you use it.

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