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.

More Recipes

7 Vegan Sandwich-and-Tea Pairings for a Spring Tea Party

Celebrate spring with a delectable afternoon menu of finger sandwiches and tea blends.
Read More »

Raw Mango Basil Sorbet {Recipe}

This light, sophisticated sorbet will impress your friends—even if you’re not an expert in the kitchen.
Read More »

Strawberry-Vanilla French Toast {Recipe}

Aromatic, sweet, crisp, and totally indulgent—this French toast is a weekend brunch must-have.
Read More »

Vegan Savory Waffle with Vegetable Ragout and Cheddar Fondue {Recipe}

Up your brunch game with this bright and colorful waffle.
Read More »

Charred Falafel Burger {Recipe}

Classic falafel is reimagined as a hearty, fragrant burger perfect for picnics and outdoor grilling.
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 »