Craving whipped cream but want to keep it vegan, dairy-free, and lighter? This coconut whipped cream is the perfect solution. It’s rich, fluffy, and versatile — ideal for topping pies, hot chocolate, fresh fruit, pancakes, or vegan desserts.Made with just a few simple ingredients, this plant-based whipped cream comes together in minutes once your coconut milk is properly chilled. The secret is using full-fat canned coconut milk and keeping everything cold for maximum volume and stability.
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1 refrigerated tinned can of coconut milk (you can use coconut cream)
1 teaspoon/5ml pure vanilla
1 tablespoon/15ml icing/powdered sugar (I never use it)
1/2 teaspoon xanthan or guar gum (not necessary but gives it extra body)
1 refrigerated tinned can of coconut milk (you can use coconut cream)
1 teaspoon/5ml pure vanilla
1 tablespoon/15ml icing/powdered sugar (I never use it)
1/2 teaspoon xanthan or guar gum (not necessary but gives it extra body)
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Remove the coconut milk from the refrigerator (it is imperative that it is very cold), pour it into a clean mixing bowl. add the vanilla, sugar and xanthan if using. Beat the milk either by hand, in a stand mixer or a food processor until thick and creamy (about 3 minutes). Serve immediately or cover and refrigerate. If leaving overnight it may be necessary to “refresh” it a bit by whipping by hand for 30 seconds.
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