Vegan Whipped Cream
A creamy, dairy-free whipped topping made from chilled coconut milk is a perfect complement for vegan desserts.
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Instructions
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Refrigerate canned coconut milk, a mixing bowl, and whisk attachment for 8 hours or overnight.
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Quickly drain the liquid from the chilled coconut milk cans, then open and scoop the solid coconut fat into the cold bowl.
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Whip the coconut fat on high speed for 15-20 seconds until smooth.
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Add confectioners' sugar and whip for another 20 seconds, starting low and increasing to high, until combined.
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Use immediately or refrigerate for up to 3-4 hours.
Nutritional Info (per serving)
Calories:
149 kcal
Carbohydrate:
7 g
Cholesterol:
0 mg
Fiber:
0 g
Protein:
1 g
Saturated Fat:
12 g
Sodium:
9 mg
Sugar:
5 g
Fat:
14 g
Unsaturated Fat:
0 g