This one is a slam dunk! It’s so easy, it’s sinful. I add it to everything. For a decadent hot chocolate, a frosting for vegan chocolate pie, or with apple crumb pie, this vegan whipped cream dresses up any dessert.
Coconut Milk Whipped Cream
Ingredients:
- coconut milk - 1 can
- vanilla extract - 1/2 tsp
- powdered sugar - 1 tsp
Instructions:
Put the can of coconut milk in the freezer for about an hour. If you start to use this whipped cream regularly, just keep a can in the fridge for when you need it. You want to make the coconut milk cold so that the cream and the whey will separate.
Open the can and scoop out the cream that is on top. Save the whey for a smoothie or soup that might call for it.
Add vanilla and powdered sugar and beat with a hand blender or egg beater until the coconut cream stiffens up a bit. It will not stand up quite the same way that whipped dairy cream does, but it tastes so good that no one will care.
Coconut products are a wonderful way to maintain the creamy yumminess of milk products without the problems that dairy can cause. I have a full blown milk allergy so I can’t touch dairy. Coconut is a wonderful substitute for anybody with a lactose intolerance, or for people who just want to avoid dairy or animal products,
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Don’t hesitate to try this recipe! It’s a winner. I actually made my life even easier by just whipping the entire can of whole coconut milk and followed the rest of Tapp’s directions, and it came out great.
Use this on top of the amazingly delicious chocolate pie to really get “oohs” and “ahhhs” from all who try it.
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