Coconut Whipped Cream – non-dairy, no sugar vegan substitute for whipped cream.
If you’re looking for non-dairy, no sugar vegan substitute for whipped cream, you are on the right place. Coconut Whipped Cream might just be the right thing for you.
Coconut cream has many health benefits: it’s antimicrobal, antiviral, it improves your immunity, contains “good” fatty acids, it slows aging, hydrates your body and stimulates bowel movement.
If you don’t mind a slight coconut taste, it should do just good. You can add some flavors to it, like vanilla, cinnamon etc. to improve the taste even more. If you use this cream in your desserts like chocolate mousse, cocoa will almost entirely mask the taste.
Whipped Coconut Cream is made from coconut milk. It is best to keep the can with coconut milk in the fridge over night. I did that but somehow my fridge door was left open so the cream wasn’t as thick as I expected. But still I managed to get pretty good consistency.
Naturally, this is not the kind of food you would eat every day because of it’s high fat content (even though it is good fat), but for occasional dessert it is just fine.
Coconut Whipped Cream can be stored in the fridge, but you may need to whip it again just prior to use.
- 1 can regular coconut milk not light
- 1 tsp vanilla extract
- sweetener of choice (I used a few drops of liquid stevia)
Put the can in the fridge for at least 8 hours (the longer, the better). Next day, open the can and scoop out the cream.
Mix the cream with vanilla extract and a sweetener of choice until fluffy consistency.