Recipe by Gingersnap in Midwest
This easy whipped "cream" is a snap to make, tastes so delicious and rich and requires only a bowl and either a whisk or beaters.
- 1 (15 ounce) canof full fat coconut milk (sometimes in the Asian section)
- 1 teaspoon vanilla
- sugar, to your taste
Directions See How It's Made
- Do not shake the coconut milk. You want the coconut fat that accumulates on the top to stay there. Hold the can over a bowl. Using a manual can opener with a sharp end, puncture a hole on either side of the bottom of the can. Let the coconut water run out. You can save this and use for curries, rice pudding, etc.
- Open the top of the can. See all that creamy stuff? That's what you want. Scoop it all out into a bowl. Add vanilla and sugar and whisk or beat for 1 minute. Put this into your refrigerator. Wait an hour. The best vegan whipped cream you've ever had - guaranteed.