Here’s a fun fact: You can whip full-fat coconut milk into a light, airy topping the same way heavy cream becomes whipped cream with a few short minutes under a hand mixer. This is my new favorite thing until I find another new favorite thing. But for now…
How to Make Vegan Coconut Whipped Cream
- Refrigerate a can of full fat coconut milk overnight.
- Scoop chilled, semi-solid coconut into a mixing bowl. (Drain and discard any liquid! You want just the fat here.)
- Optional: Add 1 teaspoon vanilla extract and 1 tablespoon of maple syrup (or neither)
- Use an electric mixer to beat the coconut milk until it is light, fluffy whipped cream.
- Put on everything.
I like this with berries, over coconut yogurt, on top of ice cream and (most frequently) in smoothies.
Go forth and go nuts.