Coconut Whipped Cream
Total: 10 min plus overnight chilling; Makes 3 cups
Refrigerate two 15-ounce cans unsweetened coconut milk overnight. Open the cans and carefully spoon the thick coconut cream into a medium bowl (you should have about 1 1/2 cups total). Reserve the coconut milk for another use. Add 1/2 cup confectioners’ sugar and the seeds of one split and scraped vanilla bean to the bowl. Whip the coconut cream with a hand mixer at moderately high speed until soft peaks form and the cream has doubled in volume, about 5 minutes.
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Total: 5 min plus overnight soaking; Makes 4 1/2 cups