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Holiday Recipe: Vegan Coconut Cream
Easy, Dairy Free Whipped Cream Dessert Topping
This simple coconut whipped cream recipe is from 'Dairy Free Made Easy', a handy reference for dairy free living, by Alisa Marie Fleming, Go Dairy Free.
Coconut cream is a delicious dairy-free whipped topping for fresh fruit salad, stewed fruit, pumpkin or fruit pies, fruit crumbles and crisps.
You'll need a good blender to make coconut cream. If you want to double the recipe, make it in two batches so you don't overtax your blender. This recipe makes about 2 cups of coconut cream. Enjoy!
Ingredients:
- 1 cup full fat coconut milk, from two 13.5 oz cans
- 1/4 cup powdered sugar or to taste
- 1/4 cup soy or rice milk powder
- 1 tsp vanilla extract or to taste
Directions:
- Open the cans of coconut milk, and cover with plastic wrap, or just leave the lid on loosely
- Spoon the thick portion from the top of the coconut milk until you have one cup, reserving the lighter portion left in the bottom of the cans for other uses
- Chill in the fridge for about 4 hours: The cans of coconut milk, a metal mixing bowl, and the beaters from a hand mixer
- Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy
- Gradually beat in the powdered sugar and milk powder 1 or 2 Tbsp at a time, testing for flavor and consistency
- For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur
- Using a rubber spatula, transfer the coconut cream from the blender to a covered storage container, and refrigerate until needed
