Vegan Coconut Whip Cream. Over the past few months I’ve had several requests for a vegan whip cream alternative. I know coconut whip cream isn’t new to many of you, however this is still my favorite recipe. It’s incredibly simple to make and the taste is delicious. It does have a slight hint of coconut but it’s really not overpowering and the texture is amazing.
- Place a metal mixing bowl into the freezer for 5 minutes.
- Once the mixing bowl is cold, add the coconut milk fat into the bowl.
Refrigerate 2 (unshaken) cans of full fat coconut milk overnight. Remove from the refrigerator and flip the cans upside down. Reserve or discard the liquid on top (you will not need this) and scoop out the thickened coconut fat from each can.
- Using a stand mixer or hand mixer, whip the coconut fat on high until it’s nice and fluffy.
- Add in the sugar and vanilla and beat well until combined.