Makes 1 cup of cream
When I first transitioned to the wonderful vegan lifestyle I wondered how I would master an easy vegan whipping cream recipe. I think every vegan wants delicious cream with only three ingredients! And this is it! I have been making this cream for a year or so now and the other day when I was making it, I thought "Why haven't I yet published this on Veggieful?". So I immediately put another 2 cans of coconut cream in the fridge to be ready for Jerome to photograph.
This recipe is showing you how refrigerating cans of coconut cream over 10 hours or so will allow the fatty coconut cream to separate from the oily milky content. You can then scoop off the thick cream layer, add your sweeteners and whip it to your liking. Ta da! You may have seen this idea scattered around the internet or on pinterest as it is such an amazing thing to have on hand. I now always keep a couple of cans of coconut cream in the fridge so that I have vegan cream whenever I need it! Get ready for your desserts to be amazing and for a few days of having cream on everything! Haha :)
2x 400ml cans full-fat coconut cream
1 tablespoon icing sugar (confectioners sugar)
¼ teaspoon vanilla extract
1 tablespoon icing sugar (confectioners sugar)
¼ teaspoon vanilla extract
1) Put two 400ml cans of full-fat coconut cream in the coolest part of your fridge. Try not to shake or disturb the cans.
2) Refrigerate for 10 or more hours until completely cooled through (The longer it has been in the fridge, the better and thicker the cream will be).
3) Without shaking or disturbing the can, carefully sit the can upright and open it.
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| Can of coconut cream after 12 hours |
4) As shown in the photo above, there should be a thick layer of fatty coconut cream which has separated from the coconut milk and oil below. Scoop off the fatty creamy layer from both cans and place it into a bowl. This is the part we will be using in this recipe. You will get approx. about 1 cup of cream from both cans.
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| Can after the creamy fatty layer has been scooped off |
5) You should now be left with the coconut milk as shown in the photo above. Set this aside for another time.
6) Add the icing sugar and vanilla extract to the bowl with the coconut cream.
7) On a medium to high speed, use electric beaters or an electric whisker to beat the cream for about 6 minutes or so until it becomes really thick. At first you may think that it is not working, but keep beating for the whole 6 minutes until it is visibly much thicker.
8) Serve immediately on scones, cakes or desserts or spoon into a piping bag and pipe for a lovely and tasty decoration. Enjoy!
- If you would rather not use icing sugar, feel free to add any of your favourite sweeteners such as maple syrup, agave syrup etc...
- When you are beating the cream, make sure you do it for the whole 6 minutes or so. if at one point you think it will not thicken up, continue to do it for the whole time because it will suddenly get extra thick and delicious!
- Taste and add more icing sugar if you would like a sweeter cream.