THANKSGIVING AND THE HOLIDAY season are almost here! And that means lots of family meals that end with pie—which also means a generous dollop of whipped cream. But if you’re vegan it feels like you’re missing out on the tasty topping, which is why we’ve perfected this vegan whipped cream recipe made with coconut milk rather than heavy cream. We always say, everything in moderation, so have a slice of pie, but top it with this recipe this year.
This coconut whipped cream recipe will give you a boost of fiber and vitamins (so high in B & C!). It’s great for topping fruit—Better yet, make a fruit parfait with it to give something healthy a fun dessert-like twist. Just be sure to chill the coconut milk in the fridge overnight to get a fluffy texture.
Vegan Coconut Whipped Cream
Active Time: 10 minutes (8 hours inactive)
- 14 ounce can unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon agave nectar
Refrigerate the coconut milk, 8 hours or overnight.
About 1 hour before making the whipped cream, put a metal mixing bowl and whisk beaters/attachment in the freezer.
Open the can of coconut milk (do not shake before opening). Spoon the coconut cream solids into the chilled mixing bowl. Save the remaining milk for another recipe.
Beat the cream on medium speed for a minute or so, then bump up the speed to high. Beat until stiff peaks form, about 10 minutes. Add in the agave nectar & vanilla extract and beat for another 30 seconds.
Serve or store in an air tight container for up to 3 days. Depending on the day, you may have to whip again to retain the fluffy texture.
TRY SOME OF OUR JUICES FEATURING COCONUT MILK: