Vegan Whipped Cream (3 Ingredients!)
This vegan whipped cream is fluffy and so delicious, perfect for dolloping desserts of all kinds! This is our trusted method for making dairy free whipped cream using a can of coconut milk. Everyone always loves it—and usually can’t guess that it’s vegan!
- Prep
- 10 min
- Total
- 10 min
- Yield
- 6
Ingredients 3
- 15 -ounce can full fat coconut milk (refrigerated overnight)
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon vanilla extract*
Method 4
- 01
Refrigerate the coconut milk overnight (we just store a few cans in the refrigerator).
- 02
When you’re ready to make it, open the coconut milk and remove the hardened coconut cream on top. It will be in the top half of the can; take care because the liquid will all have separated and be on the bottom half of the can.
- 03
Place only the hardened coconut cream into the bowl of a stand mixer (or a bowl to use with an electric mixer); discard the coconut liquid or use it for another recipe. Add the maple syrup and vanilla extract.
- 04
Attach the whisk attachment to your mixer and mix on high for 1 to 2 minutes until light and fluffy, scraping down the bowl and mixing again as needed.
Provenance
- recipe-clones/acouplecooks-data
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