5 Ingredients or Fewer

Small batch VEGAN Whipped Cream!

September  6, 2013
2 Ratings
  • Serves 2
Author Notes

So easy and delicious! Make it and put it on everything in sight! Great for cakes, cookies, drinks, fruit, cereal, brunch, desserts of all kinds... —DUZE @BakingBackwards

What You'll Need
  • 1 tiny can full fat coconut milk (160ml), refrigerated overnight in the coldest spot in your fridge
  • pinch coarse sea salt
  • 1 tsp cinnamon
  • 1 tsp maple syrup
  • 1 tsp mild tasting evoo or other neutral flavored oil (optional, helps reduce coconut flavor)
  • 1 tsp vanilla extract (optional, I don’t bother)
  1. Put a small metal mixing bowl in your freezer for 2 minutes.
  2. Take the can of coconut milk out of the fridge. Do not shake and do not flip the tiny can over. Open. Carefully scoop out the coconut cream that has settled at the top of the can, adding it to your now chilled bowl. Avoid removing any of the opaque coconut water at the bottom of the can. Pour the remaining water into a container and store in the fridge for another recipe.
  3. Add the salt and cinnamon and oil (if using). Grab an electric mixer and beat the cream on high for a few seconds until it resembles whipped cream. Drizzle in the maple and beat to incorporate. Put the bowl back in the freezer for 2 minutes before adding to desserts or coffee.

See what other Food52ers are saying.

  • DUZE @BakingBackwards
    DUZE @BakingBackwards
  • Irla
  • Rita cataniag
    Rita cataniag

5 Reviews

Irla November 2, 2017
when i make this, i put the coconut milk in a fat separator (for making gravy). I let it sit overnight and then, viola, works like a charm
Rita C. March 22, 2015
Just made this! So good. Thanks for sharing!
DUZE @. March 22, 2015
glad you liked it! Check out my blog for lots more recipes: http://bakingbackwards.blogspot.ca
Rita C. March 17, 2015
Do I use the can of coconut milk that I use for cooking, not the coconut milk that you drink?
DUZE @. March 18, 2015
Yes use a can of full fat coconut milk