Vegan Whipped Cream



Today is day one of the “100 days of vegan” challenge. I’m not going vegan or making any new year’s resolutions. I’m cooking/baking/creating something vegan every day. First up, a little bit of heaven. I would rather eat this than dairy whipped cream any day. 

  • 1 Can Coconut Milk (14 ounces)
  • 2 Tbs Powdered Sugar
  • 1 tsp Vanilla
  1. Set can of coconut milk and mixing bowl in the fridge overnight
  2. Set beaters in freezer for a few minutes before you begin
  3. Open can and remove all the solid coconut cream (leaving about 1/4 can of coconut water)
  4. Mix cream in chilled bowl, with chilled beaters until fluffy (3 minutes or so)
  5. Mix in powdered sugar and/or any other flavoring
  6. Use right away or cover and keep in the refrigerator for up to 3 days

(Adapted from this Instructable.)



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