Vegan Coconut Whipped Cream Recipe:
Prep Time: ~ 8 hours
Time to Make: 5 minutes
Storage: Sealed container in fridge (for up to 2 weeks)
Ingredients:
- 1 can of coconut cream (must be full fat, not ‘light’)
- 1 tbsp. icing sugar
Method:
- Place the sealed can in the fridge overnight
- Then, 20 minutes before you want to make the cream, put the mixing bowl and whisk in the fridge
- Add the hard cream from the can (make sure you don’t shake the can at any point, and don’t add any of the liquid), and whisk for about 30 seconds on a medium speed
- Then, add the icing sugar and whisk for about a minute on a high speed until the cream is whipped and firmed
- Either serve, or place in the fridge (the longer you leave it in the fridge the more it’ll firm)
- Enjoy!
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