My partner is an Italian-American who hesitates to eat cheese.
Luckily, you dont need cows to have a light and fluffy dollop of whipped cream.
This vegan whipped cream recipe is extremely straightforward.
Just like heavy cream, coconut cream contains a great deal of fat.
Whipping with a hand mixer traps tiny air bubbles in the fats, gradually changing the texture.
After a few minutes of whipping, the formerly waxy canned coconut cream becomes silky and light.
Adding powdered sugar and a touch of vanilla transforms it fully into a luxurious dessert topping.
The closer the materials are to being near freezing, the better the whipped cream will hold.
Youll be whipping the fat only, so you might as well get the full-fat variety.
Once everything is chilled, get ready to whip.
Itll only take a few minutes from here.
Do not shake the can.
The fat cap will be easy to remove without the water getting involved.
Discard the water or save it for another use.
Whip the coconut fat with the chilled beater.
I used a hand mixer, but you could use a stand mixer with a chilled whisk attachment.
Whip on medium speed for three or four minutes.
Stop here and add the powdered sugar and vanilla.
Whip for another minute or two.
Odds are that it was too warm.
Once its cold, chill down the whisk attachment and give a shot to whip it again.
Once theyre chilled, pop crack open the can of coconut milk and scoop out the solid fat.
Discard or save the coconut water for another use.
Place the coconut fat in the mixing bowl.
On medium speed, whip the coconut milk with the chilled attachment for three or four minutes.
Add the powdered sugar and vanilla.
Mix lightly at first (so you dont end up wearing the sugar).
Then whip on medium speed for another minute or so.
The whipped cream should be thick and scoopable.
Dollop on top of your dessert immediately.
Cover and store the remaining whipped cream in the refrigerator.
