Lucious, creamy and cloud-like vegan whipped cream – yes, please!

I’m here to tell you that you can vegan-ify whipped cream using coconut milk instead of dairy cream. Irish coffee topping? Check! Berries and cream? Check! Pie topping? Check! This vegan whipped cream recipe does it all!

WHAT IS VEGAN WHIPPED CREAM?

It’s a fact that a high percentage of humans living on Earth have a sensitivity to dairy, so if that’s true for you, or you eat a plant-based diet, why not try this delicious and completely vegan whipped cream? It is made with solidified coconut milk instead of dairy cream. When placed in the fridge, canned coconut milk firms up and becomes perfect for whipping into a delicious dream cloud of a dessert topping!

WHY I LIKE THIS RECIPE

I recently took a food sensitivity test and guess what? Yup, that’s right – dairy was marked as an inflammatory food for my body. This didn’t surprise me, knowing that more than two-thirds of the world is lactose intolerant. I naturally try to steer clear of having dairy in my diet anyway, but this test really gave me the push I needed to avoid it on most days.

This Vegan Whipped Cream is the perfect substitute for the real thing. It whips up to a luscious texture that mimics that of real whipped cream. I like knowing that I am able to still enjoy some of my favourite desserts, despite it not having traditional ingredients in it. If I can make it plant based, I will!

INGREDIENTS

This Vegan Whipped Cream recipe only calls for three ingredients:

• canned coconut milk
• powdered sugar
• one vanilla bean (or vanilla extract)

MAKING VEGAN WHIPPED CREAM

This recipe couldn’t be easier. All you need to do is place all of the ingredients into a bowl and whip until stiff peaks form – it actually takes less time than a dairy-based whip cream!

TIPS

1. Make sure your canned coconut milk is full-fat and a good quality brand. I use Aroy-D.
2. Try not to shake your can, you want to keep the coconut milk and water separate.
3. Place the can of coconut milk in the fridge for as long as possible. It needs at least 24 hours for the milk to firm up. I usually just place one can in the fridge when I buy it and leave it in there for a few weeks, until I decide I want to make whipped cream.
4. Place your bowl and beater attachments into the freezer for at least 15 minutes beforehand to make sure it stays nice and cold.
5. Place the cold bowl in a larger bowl filled with ice if you are making this on a hot day.

OTHER VEGAN RECIPES TO TRY

Chocolate Chai Ganache (the perfect vessel for this whipped cream).

Vegan Rice Crispy Chocolate Treats (the most-fun little snack)!

Vegan Protein Energy Balls (the perfect pre-gym pump-me-up).

TOOLS I USED TO MAKE THIS VEGAN WHIPPED CREAM

Click on the images below to see what I used for this recipe.

Vegan Whipped Cream (Vanilla Bean)

Servings: Approximately 2 cups

Prep time: 20 minutes

INGREDIENTS

• 1 can full-fat coconut milk (placed in the fridge for at least 24 hours)
• 3 tbsp powdered sugar
• 1/2 vanilla bean or 2 tsp pure vanilla extract

INSTRUCTIONS

1. Set up your station – Place a medium bowl and the beater attachments from your hand mixer into the freezer for at least 15 minutes. Measure out your sugar and set aside. Slice the vanilla bean lengthwise, scraping the inner seeds out with a knife and set aside. Alternatively, measure out your vanilla extract into a small bowl.
2. Open the cold can of coconut milk, being careful not to shake it. Remove the bowl and attachments from the freezer and scoop out the top, solid part of the canned milk into the bowl. Don’t throw away the water at the bottom of the can – reserve it for smoothies or other recipes.
3. Add the powdered sugar and vanilla to the bowl with the coconut milk. Whip on medium-high speed until stiff peaks form, approximately 1-2 minutes. Taste the whipped cream – if you would like it sweeter, add another tablespoon of powdered sugar and whip to combine.

Store in an airtight container in the fridge for up to 3 days.