whipped cream

Finding vegan whipped cream is a total drag. You’ve got to either bust out a million ingredients to try and make it yourself, or you’ve got that funky over-processed “fake” product from the health food store. But here’s some rocking news for vegans needing a little quality whipping cream in their lives: You can make a totally dairy-free version with just two ingredients. And it’s one of the tastiest you’ll ever encounter. Here’s all you need to make vegan whipped cream that’ll have even a dairy-aholic swooning.

And folks, we are talking full-fat, no apologies coconut milk, the coconut milk with a little booty in its can, a little heft in its trunk. For cans of this full-fat coconut milk hold within them a very awesome thing for making whipped cream: coconut cream.

Coconut cream is the stuff you see sometimes when you first crack open a can of coconut milk, the thick, white mixture that settles on top over time. Normally, you would shake the can up to stir the contents into a fliud milk, but for making vegan whipped cream, you want that upper creamy part just as it is.

The key to this recipe is to chill your coconut milk cans ahead of time to ensure that top cream layer forms; this is the stuff you’ll whip up with a bit of sugar. From there, it’s up to you. You’ll have a bowl of fluffed vegan whipped cream—ready for the fresh fruit, the parfaits, the boyfriend coming over after dinner… the possibilities are up to you.

Ingredients:
2 (14-ounce) cans full-fat coconut milk
1/3 cup vegan powdered sugar

Directions:
1)    Chill coconut milk in refrigerator from 4 – 12 hours. Chill whisk attachment from mixer, if room in fridge.
2)    Attach whisk attachment to mixer. Open cans of coconut milk, being careful not to stir or shake the contents inside. Carefully scoop the top, thick part of the coconut milk from inside the can; discard the remaining coconut liquid/water. Place thick coconut cream in a medium mixing bowl; add sugar.
3)    Whip until just smooth and thick, about 20 seconds. Do not overmix—mixture will fall and become thin. Use whipped cream immediately, or refrigerate up to 4 hours prior to use.

Image: jamieanne