Try this vegan and dairy-free coconut whipped cream to top all your baked goods this holiday season. Made with minimal ingredients, this indulget and rich whipped cream mimics traditional whipped cream minus the dairy.

Vegan, Dairy Free Coconut Whipped Cream, 4 servings
1 14 oz. can coconut milk
1 tsp. vanilla extract
optional: 1 tsp. pure maple syrup

Store the can of coconut milk upside down in the fridge overnight.

A few minutes before you are ready to whip the cream, place a medium-sized mixing bowl and your beaters in the freezer for a few minutes.

Open the can of coconut milk and discard the liquid sitting on top. Reserve this liquid for other uses, like smoothies

Add the thick white milk or hardened cream to your mixing bowl. Add vanilla extract. Using an electric mixer, whip until stiff peaks begin to form, about 5 minutes. Optional: add maple syrup to sweeten and whip to combine.

Be Well,

Kristin

For a printable version of this recipe, click here: Vegan, Dairy-Free Coconut Whipped Cream
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