Vegan Whipped Cream
Ingredients
-
2
cans
full fat coconut milk, refrigerated overnight
-
3
tablespoons
pure maple syrup, or to taste
-
1
teaspoon
vanilla extract
Instructions
- Chill the canned coconut milk overnight and freeze the mixing bowl and beaters for at least 15 minutes.
- Separate the solidified coconut cream from the coconut water and place the cream in the chilled mixing bowl.
- Whip the cream on medium speed for 30 seconds, then scrape down the sides.
- Increase the speed to high and whip for another 2 to 3 minutes until light and fluffy.
- Add the maple syrup and vanilla extract, then whip for another 20 to 30 seconds.
- Serve immediately or refrigerate to solidify further.
Nutrition Facts (estimated)
Servings
16
Calories
125
Total fat
12g
Total carbohydrates
5g
Total protein
1g
Sodium
8mg
Cholesterol
0mg
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