Recipe by mandamandsweetpetite
Many vegan whipped toppings are expensive or have nuts in them-- a no-no at our house. I found the soymilk powder and vanilla sugar at Whole Foods.
Top Review by molinda85
It is very important to not include any coconut water (not even a drop) in this recipe or the whipped cream won't turn out at all. Also, don't go for the lite coconut milk as it won't turn out and honestly it you're going to make vegan dessert, you might as well make it worth it. I generally don't use the soy milk powder (I don't buy it because it's not something I would use very often) and increase the powdered sugar to 2/3 cup. Don't ignore cooling the beaters and bowl, though I've always had success putting them in the freezer for 30 minutes before making the whipped cream. This whipped cream is fluffier than most vegan whipped cream recipes and definitely not runny if you make it right:) Try it with a vanilla bean (split, seeds scraped) as opposed to the vanilla sugar...divine! As others suggested, this is much better if made the day or night before and allowed to set in the fridge to firm.
- 1 (14 ounce) can coconut milk
- 1⁄3 cup powdered sugar
- 1⁄4 cup soymilk powder
- 2 tablespoons vanilla sugar
Directions See How It's Made
- Refrigerate can of coconut milk, metal mixing bowl and beaters for at least 4 hours.
- When ready to prepare recipe, open coconut can and remove only the thick "cream" at the top of the can. Reserve the "milk" for another recipe.
- Place chilled cococunt "cream" in chilled bown and beat with chilled beaters until thick and fluffy.
- Slowly beat in rest of ingredients until smooth.
- Cover and keep chilled until ready to serve.