Vegan spiced coconut whipped cream

5 from 1 vote

Vegan spiced coconut whipped cream

Just keep a few cans of coconut milk in your fridge to be able to whip up a delicious dessert topping in only 2 minutes! Add it to pies, fresh fruits or use it as cupcake frosting, the combination of spices will brighten up pretty much any desserts. No granulated sugar required.

Prep Time2

Chilling time8

Total Time8 2

Course: Dessert

Cuisine: American

Keyword: Vegan

Servings:

Calories: 225kcal

Author: Jessica Laroche

Equipment

Electric mixer

Ingredients

2 15 oz FULL FAT and unsweetened canned coconut milk chilled overnight
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp ground nutmeg

Instructions

Chill your cans of coconut milk in the fridge overnight.
Chill a large bowl in the freezer for 10-15 minutes just before whipping the cream.
Carefully open the cans of coconut milk making sure you don't shake them too much. Then, remove gently the top cream layer with a spoon and transfer to the chilled bowl. Use the coconut water left in the cans for other uses, like smoothies.
Start by whipping the coconut cream alone for about 30-45 seconds with an electric mixer at maximum speed.
Then, add the rest of the ingredients and beat for another 30 seconds or until everything is well combined and creamy.
Serve with fruits or top your morning oatmeal. This whipped cream is especially delicious with simple sliced apples!

Notes

Choosing full fat canned coconut milk is important to get a successful thick whipped cream.
Don't forget to chill the cans before whipping. Just keep a few cans in the fridge at all times so you are always ready to whip up an easy fruit topping!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition