Here’s a delicious alternative to regular whipped cream made with dairy. I discovered this topping, which some refer to as “vegan whipped cream,” when Sally Parrot Ashbrook left a comment on my website suggesting it. I’ve been hooked ever since! Be sure to use full-fat Thai Kitchen coconut milk for this recipe; the other brands I tested did not work. For an extra kick, top with unsweetened coconut flakes.
Sweetness: Medium
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Place the cans of coconut milk in the refrigerator overnight so they are very well chilled. Take the cans out of the refrigerator. Remove the lids from the cans entirely and gently scoop out the solid coconut cream, placing it in a bowl. Pour any remaining liquid coconut water into a jar for another use.
Step 2
Whip the coconut cream with a handheld mixer for 1 minute, until light and fluffy. Whip in the agave nectar, vanilla extract, and salt.
Step 3
Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours.
