Vegan whipped cream

Vegan whipped cream recipe

9 ratings

Learn how to make vegan whipped cream with this easy recipe using just a tin of coconut milk. The secret is chilling the tin in advance, so perhaps stash a few tins in the fridge ready for whipping up a rich topping for cakes or for serving alongside puds whenever you fancy. See method

  • Serves 6
  • 15 mins to prepare, plus at least 24 hrs chilling
  • 33 calories / serving

Ingredients

  • 400ml tin coconut milk

Each serving contains

  • Energy

    135kj
    33kcal
    2%
  • Fat

    3g 5%
  • Saturates

    3g 15%
  • Sugars

    0g 0%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 0.3g Protein 0.2g Fibre 0.3g

Method

  1. You will need to chill the coconut milk before starting. Put the tin of coconut milk in the fridge and chill for at least 24 hrs, this allows the creamy solids and watery liquid to separate.
  2. When ready to make the cream, remove from the fridge and carefully open the tin without shaking it. Spoon the white creamy top into a mixing bowl, leaving the runny liquid behind (this can be kept and used in smoothies and juices).
  3. Using an electric whisk, beat the coconut cream until it thickens, this can take up to 10 mins. The cream can now be used to dollop on desserts, or for a firmer texture, such as for piping onto cakes, chill the bowl of cream in the fridge for 2-3 hrs first before using.

Tip: The cream is delicious on its own, but you can add additional flavours if you like. Try vanilla extract, grated lime zest or fresh ginger for a tropical twist.

This recipe is easy to multiply to cover large tarts and cakes. To cover a tart or dessert in a thick layer, use 2 tins, or for a multi-layered cake or bake you may need 3. 

See more Vegan recipes

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