This recipe is so easy, and it is a must for those who are vegan and/or lactose intolerant! I use it frequently, and absolutely love it. Enjoy!
Vegan Coconut Whipped Cream
serves 4 (you can certainly double this! If you do, use 4 tablespoons sugar)
1 can of coconut cream (Trader Joe’s!)
2-3 rounded tablespoons powdered sugar
½ teaspoon pure vanilla extract
- Put the can of coconut cream in the fridge over night.
- Remove the can and scoop out the cream into a small bowl.
- Add the vanilla and sugar.
- Using a hand mixer, blend on medium high until combined and fluffy (about 1 minute)
- Play around with it!
I use it to top cakes, strawberries, pancakes, mousse…really anything that you would use whipped cream for!
-add a tablespoon of unsweetened chocolate powder to make chocolate whipped cream—add a few shakes of cinnamon for a Mexican chocolate treat!
-add lemon, orange, almond, coconut, or lime extract!
-use it as a fruit dip, fondue style at your next dinner party!
-to make it paleo, leave out the sugar. It is still very yummy and satisfying when you’re craving something on your fruit!