Coconut Whipped Cream

Name: Coconut Whipped Cream
Ingredients: 1 (14 ounce) can coconut milk (or cream and unsweetened); 1/3 cup vegan powdered sugar; 1/4 cup soymilk powder; 2 teaspoons vanilla powder (or if using vanilla sugar-decreased amount used slightly); 2 drops lemon extract

5 ingredients

9 steps

Ingredients

1 (14 ounce) can coconut milk (or cream and unsweetened)
1/3 cup vegan powdered sugar
1/4 cup soymilk powder
2 teaspoons vanilla powder (or if using vanilla sugar-decreased amount used slightly)
2 drops lemon extract

Directions

1

Put the can of coconut milk/cream in the fridge for at least 4 hours.
2

I have found it works much better when you leave it for a few days. Also chill your bowl and whisk if you use these. They will definitely help with the whipping.
3

Open the can and remove the coagulated cream from the top of the can. Save the rest for something else.
4

Whip the coconut cream until thick and fluffy.
5

Gently beat in the rest of the ingredients.
6

Keep in the fridge.
7

Use ASAP.
8

For a stiffer topping whip in some soft vegetarian gelatin or powdered agar agar in equal amounts.
9

Bon Appetit!