Vegan Coconut Whipped Cream (Dairy-Free)




2 cans full fat coconut milk

1/2-3/4 cup organic cane sugar

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp cloves

1/8 tsp salt


1. Place the coconut milk in the fridge overnight, upside down.

2. Open the can without shaking it.

3. Carefully pour off the top milk layer. You should be left with the fat on the bottom only. (You could have all the fat left at the top of the can as well.)

4. Spoon the fat into a mixing bowl.

5. Turn on low and add sugar, vanilla, cinnamon, cloves, and salt.

6. Turn mixer on high and whip until a whipped cream texture is reached, about 3-5 minutes.

7. Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon!

Print recipe

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