November 24, 2013


Delicious whipped cream for vegans! Spoon on top of ice cream (mix frozen bananas for a raw/vegan ice cream), eat with berries, for pies, into caffee latte mugs, or eat with a spoon.

How-to Make Whipped Coconut Milk Cream:

1 can of full fat coconut milk.
Place it in the fridge overnight.
Open the can without shaking it or turning upside down.
Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. 
Add 2-3 Tbsp of powder sugar to the white stuff. (There's healthy alternatives for powder sugar out there). Optional: add cinnamon, vanilla bean - any small amount of flavor you'd like.
Grab a hand beater (simple mixers work just as well as expensive ones)
Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.

Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!

Note: Use the leftover coconut liquid in numerous coconut-y recipes.

Recipe and image from:

1 comment:

  1. just in time for the holiday season. We will defintiely be road testing this before christmas and potentially using the recipe for christmas dessert! thanks :)