Skip to content

Coconut Whipped Cream

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:

  1. Place the sealed can in the fridge overnight
  2. Then, 20 minutes before you want to make the cream, put the mixing bowl and whisk in the fridge
  3. 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
  4. Then, add the icing sugar and whisk for about a minute on a high speed until the cream is whipped and firmed
  5. Either serve, or place in the fridge (the longer you leave it in the fridge the more it’ll firm)
  6. Enjoy!

Want to contact me or give feedback?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

‘Breakfast at Stephanie’s’

The Ultimate Vegan Breakfast eBook – Your digital copy will be emailed you soon after your purchase.

£6.00

%d bloggers like this: