Vegan Coconut Whipped Cream

Whip powdered sugar and vanilla with coconut cream for a rich, non-dairy topping perfect for any dessert.

Makes 1-1/2 cups

What You Need:

  • 1 14-ounce can coconut milk, chilled overnight
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla

What You Do:

  1. Chill a large bowl and electric mixer beaters in the freezer for 20 minutes.
  2. Carefully open the chilled can of coconut milk. With a spoon, skim the cream from the top, avoiding the thin liquid at the bottom of the can (only the cream whips properly). Place in the chilled bowl.
  3. Beat with mixer for several minutes to form soft peaks. Add sugar and vanilla, and beat an additional minute.
 Comments

More Recipes

Creamy Leek Polenta

The buttery texture of leeks and soft texture of polenta culminate in this dish of creamy perfection.
Read More »

Mummy’s Favorite Pumpkin Soup

This spicy pumpkin soup will be a hit with everyone this Halloween.
Read More »

5 Mouthwatering Vegan Pumpkin Recipes

VegNews gives you the lowdown on the fall pumpkin craze, including five seasonal recipes you’ll be dying to dig into.
Read More »

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

Grilled Vegetable Pizza

Celebrate the final days of summer with perfectly grilled vegan pizza.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »