Vegan Whipped "cream"
Ready In: 5 mins
Serves: 4-6
Yields: 1 cup
Ingredients
- 1 (15 ounce) can of full fat coconut milk (sometimes in the Asian section)
- 1 teaspoon vanilla
- sugar, to your taste
Directions
- 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.
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