This vegan whipped cream is a dairy-free alternative to traditional whipped cream. It can be used to top desserts like cakes or pies or enjoyed on its own as a sweet treat.
Place the can of coconut cream into the fridge for several hours or overnight.
Open the can, and scoop only the solid white cream off the top. Leave any liquid in the can. This should give you about half a cup of solid coconut cream.
Add the coconut cream to a mixing bowl chilled in the freezer for 5-10 minutes.
Beat the coconut cream along with the powdered sugar and vanilla until it is light and creamy with the consistency of whipped cream.
Serve immediately, or store in an airtight container in the fridge.
Notes
Use full-fat coconut milk that has been chilled in the refrigerator overnight. The thick cream will separate easily from the watery liquid when cold.
Whip the mixture using an electric mixer until stiff peaks form that hold their shape when scooped up with a spoon. Be careful not to over-whip, as this will cause the mixture to become dense rather than fluffy.
Chill your mixing tools in the refrigerator or freezer beforehand. This includes your bowl and beaters. A colder environment helps create more air pockets in the mixture, resulting in that light and airy texture we associate with whipped cream - even without any dairy products!
Use a high-quality coconut milk brand with a high-fat content for the best results.