Most people go for the chocolate cake, the chocolate ice cream, the chocolate cookie. I go for vanilla everything! That means I tend to add vanilla bean to most of my desserts. I wanted to replicate whipped cream, without the cream. Now this is by no means my invention, there are many recipes online for variations of this. But I like mine because it’s not high in sugar, so it’s sweet but not too sweet, and the vanilla bean makes this vegan whipped cream recipe special.
This recipe’s main ingredient is coconut milk, because duh, who doesn’t like that? Make sure to use a can of full fat unsweetened coconut, and chill it overnight without agitating it. If you don’t have that much time, you can stick it in the freezer for an hour (don’t forget it longer), and use the solids that way. However, the whip will be less fluffy and more cream, but it will still be just as delicious!
We eat this straight with fruit, or to top cake, cupcakes, pancakes, anything! Uh…anything (wink wink). I don’t know why this is so addicting but it is. It’s creamy, coconutty, sweet, the vanilla is like a soft hug, and it just elevates anything it touches. What would you eat this with?
Vegan Whipped Cream Recipe
- 1 can coconut milk
- 1/4 cup powdered sugar
- 1 tbsp vanilla bean
Put the can of coconut milk in the fridge overnight. Do not shake the can the next day. Open the can, and remove the solid coconut fat at the top. Try not to get any of the bottom liquid.
Add the coconut solid to a food processor or blender. Blend for a couple minutes on medium, it should get a little fluffier.
Add the powdered sugar & vanilla, and blend some more.
Use full fat coconut milk. Don't shake the coconut milk can.
If you don't have time to chill overnight, stick it in the freezer for an hour (not longer). It won't come out as fluffy, but it will still be as delicious!
Sometimes the coconut milk whips like cream, and other times it comes out more like frosting. I'm not sure why this happens, but either way, you will end up with a delicious dessert topping.