Coconut Whipped Cream Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 15 minutes
Coconut cream from one 14 oz. can of full fat coconut milk, chilled overnight
1 teaspoon of vanilla extract
2 tablespoons of date sugar (more if desired)
Note: Makes approx. 1 cup of whipped cream
1Put a medium sized mixing bowl into the freezer. A chilled bowl will help the coconut cream to whip up quickly and reliably.
2Open the can of chilled coconut milk (chilling the can is a must) and scoop out the solid coconut cream that has separated from the coconut liquid in the can. (this may be either on the top or the bottom of the can) Save the coconut liquid for later.
3Scoop the coconut cream into the chilled bowl and, using a handheld or stand mixer, whip the cream until light peaks form and it looks soft and fluffy.
4Add the vanilla and whip until incorporated, followed by the date sugar.
5Continue to whip the coconut cream until it is light and fluffy and smooth. Don’t worry about over-whipping as it won’t affect the texture like in dairy based whipped cream. If the mixture is too thick, just add a bit of the coconut liquid and continue blending until a desired consistency is reached. If using it to frost cakes or cupcakes, no additional liquid is necessary.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.