About this recipe:Cold coconut milk, cold beaters and a cold mixing bowl are the only tricks you need to make vegan whipped cream. Keep one or two tins of coconut milk in your fridge so that you're always ready to make this recipe! Experiment with additions like citrus zest, matcha (green tea) powder, cocoa powder, almond extract, etc...!
1 (400g) tin unsweetened coconut milk
2 tablespoons white sugar, or to taste
1 teaspoon pure vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Extra time:8hr chilling › Ready in:8hr10min
Refrigerate tin of coconut milk, 8 hours or overnight.
Place metal mixing bowl and beaters in the fridge or freezer 1 hour before making the 'whipped cream'.
Open tin of coconut milk, taking care not to shake it. After thorough chilling, the coconut cream will solidify and separate from the milk. Scoop out the solid coconut cream into the cold mixing bowl. Reserve the liquid coconut milk for another use, such as a smoothie.
Beat coconut cream using electric mixer with chilled beaters on medium speed; increase to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.