Vegan Coconut Whipped Cream

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

Instructions:

  1. Put the can of coconut cream in the fridge over night.
  2. Remove the can and scoop out the cream into a small bowl.
  3. Add the vanilla and sugar.
  4. Using a hand mixer, blend on medium high until combined and fluffy (about 1 minute)
  5. Play around with it!

 

I use it to top cakes, strawberries, pancakes, mousse…really anything that you would use whipped cream for!

Options:

-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!

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