Whipped Coconut Cream Recipe (vegan whipped cream)
Coconut whipped cream is the perfect dairy free alternative whipping cream or heavy cream. Coconut cream whips up nicely and only has a couple ingredients. Best of all it's paleo, vegan, gluten free and dairy-free so it is good for anyone following a special diet.I love serving it on this Apple Crumble recipe and this Chocolate Torte. Give it a try!
Equipment
- hand mixer
Ingredients
- 14 ounce can coconut cream or full fat coconut milk
- 1/4 cup allulose
- 1 tsp vanilla
Instructions
- Refrigerate your coconut cream or coconut milk overnight.
- Take the coconut cream or milk from the fridge without tipping or shaking and pour out any liquid in the can (I save this liquid to use in smoothies). Scrape out the thickened cream that will be at the top of the can.
- Scoop the hardened cream in a cold mixing bowl or in the bowl of a stand mixer. Beat for about 30 seconds until creamy.
- Add vanilla and allulose and continue to mix until creamy and smooth – about 1 minute. Avoid over beating the cream because it can cause the cream to separate.
- Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Your coconut cream will keep for 1 – 2 weeks stored covered or in a mason jar.
- Enjoy!
Notes
This whipped coconut cream is the perfect topping for my apple crumble!
Tried this recipe?Let us know how it was!