This recipe is really simple and easy to make, but attention to the little details is key. To make a successful batch, make sure that your coconut milk is full-fat (not lite) and that when refrigerated, the fat separates from the liquid part. (If this is not the case, you will just end up with a soupy mess.) And MAKE SURE THAT YOUR INGREDIENTS AND MIXING BOWL ARE CHILLED prior to whipping up your vegan whipped cream. For best results, leave the coconut milk, mixing bowl and whisk attachment in the refrigerator overnight.
Yield: About 2 cups
- 2 14-ounce cans full-fat coconut milk
- 1/3 cup plus 2 T. powdered sugar
1. Place the coconut milk (in the cans) along with the mixing bowl and whisk attachment from a standing mixer in the refrigerator for 8 hours or overnight.
2. Working quickly is key in order to keep your ingredients from getting warm. Attach the whisk attachment and mixing bowl to the standing mixer immediately before preparing your whipped cream.
3.Puncture the coconut milk cans with the pointed end of a can opener and drain and discard the liquid from the cans. Once the liquid is drained, open the cans and scoop out the coconut fat from the cans into the chilled mixing bowl. Whip the coconut fat on high speed for about 15-20 seconds, or until just smooth. Add the powdered sugar and mix for about 20 seconds more, starting at a low and quickly moving up to high, or just until incorporated. (DO NOT OVER-MIX!) Use vegan whipped cream immediately or store in the refrigerator for up to 3-4 hours before use.