Vegan Coconut Whipped Cream


Adapted From VegNews


1 14-ounce can coconut milk or coconut cream, chilled overnight
2 Tbsp powdered sugar
½ tsp vanilla
Pinch salt


1) Chill a large bowl and electric mixer beaters in the freezer for 20 minutes.

2) Carefully open the chilled can of coconut milk or coconut cream. With a spoon, skim the cream from the top, avoiding the think liquid at the bottom of the can (only the cream whips properly).  Place in the chilled bowl.

3) Beat with mixer for several minutes to form soft peaks. Add sugar, vanilla, and salt, and beat an additional minute. Refrigerate for 1-2 hours or overnight for a thicker consistency.

Yields: 1-
1/2 cups


Healthy Lifestyle Center, 4300 North River Rd., Rogue River – Cooking Class (Rogue River SDA Church)

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