There’s nothing quite like whipped cream. Whenever you need a topping to liven up an old dessert or simply need to whip up something decadent without wanting to do all the effort, good old whipped cream is always there to save the day. But it’s difficult when your vegan, or simply avoiding dairy.
Fear not… for now there is Vegan Coconut Whipped cream. And even to my surprise it is really pretty delicious. It has the same fluffy texture as well as the delicious creamy taste that we all love so much. It is perfect to use as a topping on a chocolate mousse (vegan) or to add to some warm brownies(vegan). Or even to use as a dessert on those lazy days, adding it to some chopped strawberries is one of my favourite easy summer desserts.
Vegan Coconut Whipped Cream can be a little temperamental though, the amount of “whip” you get from the cream can often depend on the brand you buy as well as the type of coconut milk/cream you use. I used coconut cream just like this one here, but you can also use coconut milk. Preferably you should use full fat coconut milk.
To start, make sure that you have left your can of coconut milk/cream in the fridge for at-least a day or two. Then scoop out the creamy part of the milk/cream, ensuring that you don’t get much of the watery bits. Add this cream to your mixing bowl and using your whisk attachment, whisk on high until it starts to become fluffy. At this point you can now add the sugar/sweetener and the vanilla. Continue to whisk until the cream is nice and fluffy and almost stiff. The Vegan Coconut Whipped Cream won’t go quite as stiff as normal whipped cream, but it does come pretty close.
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