Vegan Coconut Whipped Cream
A dairy-free alternative to double cream and whipping cream.
Ingredients
- 2 Cans Full-fat coconut milk
- 4 Tablespoons Icing sugar (optional)
Instructions
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Place your cans of coconut milk in the fridge and chill for 24 hours.
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Remove the cans from the fridge and open them gently, making sure not to shake them.
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Scoop the white, creamy part from the top of each can and place it into a bowl, trying not to get any water at all in there.*
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Place the bowl of coconut cream into the fridge for 30 minutes. At the same time, place a mixing bowl and beaters into the freezer.
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After the 30 minutes is up, remove the cream from the fridge and mixing bowl and beaters from the freezer. Transfer the cream into the mixing bowl and whisk on high speed until the cream becomes thick and holds stiff peaks. Take care not to mix beyond this point or it will become runny again.
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Add the icing sugar a little bit at a time and whisk it in briefly before adding the rest.
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Store, covered, in the fridge for up to 1 week.
Recipe Notes
- Use full-fat coconut milk without guar gum for the best results. I use Amoy.
- *You can save the water for later use in other recipes like smoothies.
- The amount of sugar called for in this recipe produces a lightly sweetened cream which is similar to traditional sweetened double cream. If you want it sweeter, just add more icing sugar, but do it a little bit at a time.
- This recipe yields enough to frost 15-18 cupcakes.