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Vegan 'whipped cream'
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, and more!
Ingredients
Serves: 4
- 1 (400g) tin unsweetened coconut milk
- 2 tablespoons caster sugar, or to taste
- 1 teaspoon pure vanilla extract
Method
Prep:10min ›
Extra time:8hr chilling ›
Ready in:8hr10min
- Chill tin of coconut milk in the fridge for 8 hours or overnight.
- Place metal mixing bowl and whisk 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.
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Reviews & ratings
Average global rating:
(44)
Reviews in English (38)
This is amazing. I served it to my dairy-loving friends and they said that they preferred it to regular whipped cream because of its delightful coconut taste (though that probably wouldn't go with everything...) Recommendation: use coconut cream, not coconut milk. It comes out much, MUCH better with coconut cream. - 14 Mar 2015 (Review from Allrecipes US | Canada)
I took a single can of coconut milk and put it in the freezer for 1 hour as I was in a rush for a last minut guest. I did chill the beaters and bowl too in the fridge. I followed the remainder of the recipe with the exception of adding whipped cream stabilizer that I had from King Arthur Flour company (I got it off their website- ingredients are powdered gelatin). Mine did not whip in the sense it did not become airy or develop into a larger air induced volume of frosting to fill the bowl as whipped cream would normally do. My daughter has made this and said she has gotten it to whip. I did have a nice spreadable frosting which had a great tecture. I almost think mine was too cold. It did make a nice frosting of about 1/2 a cup. It was stable at room temperature for hours during a party. Everyone loved it. My goal was a gluten and dairy free cupcake for a friend. I am not sure if the gelatin knocks this out of the vegan category. I topped with shaved coconut. I do not find the coconut milk to have a strong coconut flavor at all. It you want you can change out flavorings as the coconut milk seems to be a good carrier product for different extracts. - 28 Feb 2015 (Review from Allrecipes US | Canada)
Perhaps my favorite frosting. Easy to make and a yummy coconut flavor. - 29 Jan 2015 (Review from Allrecipes US | Canada)