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Vegan Coconut Whipped Cream

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

by Beverly Lynn Bennett

January 10, 2010

Serves: 1
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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.

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