Coconut Whipped Cream

Add coconut cream to a chilled mixing bowl. Coconut cream is the hard substance that forms at the top of a can of coconut milk when it's cold. 

Add powdered sweetener or sugar to the chilled coconut cream. I used powdered erythritol to make it low carb, low calorie and keto friendly, but powdered sugar works just as well.

Add a touch of vanilla extract to the ingredients in your mixing bowl. Vanilla brings in warm flavours and also elevates the sweetness of the whipped cream.

Other extracts work along with the vanilla to enhance the flavour. I enjoy adding peppermint, orange, and salted caramel flavourings. Absolutely perfect for hot chocolate!

Begin to whip the coconut cream until peaks form. Avoid over whipping as it will separate. I used the whisk attachment of my hand mixer, but mixer attachments work as well.

After about a minute, the vegan whipped cream will be ready. It's perfect for hot chocolate or coffee, pies, fresh fruit, chill it to make mousse or freeze it to make no-churn ice-cream!

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