Coconut Cinnamon Whipped Cream: Vegan Whipped Cream

If you cannot tolerate dairy like most people (as adults, most of us have some form of lactose intolerance), try making whipped cream out of coconut milk!

Coconut milk is high in fat naturally, but contains no dairy. It lacks the calcium found in regular milk products but is a nice creamy, vegan alternative. Be sure to put the can of coconut milk in the refrigerator the night before you want to make this, so that it solidifies. This recipe uses very little sugar. If you desire more, taste and adjust (although we don’t recommend it, as you’re sweet enough!).

Ingredients:

• 1 can full fat coconut milk (low fat won’t work)
• 1 1/2 tsp agave nectar
• 1 tsp cinnamon
• *alternative: replace cinnamon with cocoa for a chocolatey cream

*Note: We tried 2 different kinds of coconut milk; one Thai Kitchen (had extra water) and Trader Joe’s (not organic) thick-this had no extra water and was more creamy

Instructions:

1. Take chilled coconut milk out of the fridge
2. The milk will have separated into coconut water and cream. Pour off water and save for a cooking liquid or for smoothies (yum!). 
3. The amount left will be about 2/3 cup. Place in bowl and whip at high speed, adding in cinnamon and agave as you go.
4. Cream will become thick but not as thick as a traditional cream. Refrigerate until ready to use.
5. Great for dipping fresh fruit or onto of this sponge cake

Coconut Cinnamon Whipped Cream: Vegan Whipped Cream

 

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Prep time

1 min

Total time

1 min

 

Coconut Cinnamon Whipped Cream: Vegan Whipped Cream

Author: www.gardenfreshfoodie.com

Recipe type: Dessert

Cuisine: Vegan

Serves: 8-10

Ingredients

• 1 can full fat coconut milk (low fat won't work)
• 1½ tsp agave nectar
• 1 tsp cinnamon
• *alternative: replace cinnamon with cocoa for a chocolatey cream
• *Note: We tried 2 different kinds of coconut milk; one Thai Kitchen (had extra water) and Trader Joe's (not organic) thick-this had no extra water and was more creamy

Instructions

1. Take chilled coconut milk out of the fridge
2. The milk will have separated into coconut water and cream. Pour off water and save for a cooking liquid or for smoothies (yum!).
3. The amount left will be about ⅔ cup. Place in bowl and whip at high speed, adding in cinnamon and agave as you go.
4. Cream will become thick but not as thick as a traditional cream. Refrigerate until ready to use.
5. Great for dipping fresh fruit or onto of this
6. sponge cake

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