Vanilla Bean Whipped Crème

With rich, smooth texture and taste, this dairy-free dessert topping will cool down slightly warmed pies and cobblers.

What you need:

  • 1 14-ounce can of full-fat coconut milk, chilled
  • 2/3 cup powdered sugar
  • 1 vanilla bean, split and seeds scraped

What you do:

1. Chill the bowl and whisk of a standard mixer in the freezer for 30 minutes.
2. Scrape the cream from the top of the coconut milk can and discard the remaining liquid.
3. In the bowl of stand mixer, add the coconut cream, powdered sugar, and vanilla bean seeds. Beat 1 to 2 minutes until fluffy. Store in refrigerator.

 Comments

More Recipes

Marinated Kale Salad

This fresh, healthy salad is a favorite of VegNews’ staffers.
Read More »

Mushroom Miso Soup

Combined with seaweed, dried mushrooms create an umami-filled, flavorful soup.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Chocolate Sugar Cookies with Candy Cane Frosting

These incredible cookies won VegNews' first-ever Holiday Cookie Contest.
Read More »

Thanksgiving Salad with Cranberries, Apples, & Caramelized Pecans

This holiday favorite comes complete with sweet, caramelized pecans that are sure to dazzle your guests.
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 »