Homemade Vegan Whipped Cream
Dairy free, soy free and sugar free - this vegan whipped cream has it all!
1 can full-fat coconut milk 13.5 oz 2 tsp of Vanilla Sugar, to taste (~3 to 4 tbsp)
Refrigerate the can of coconut milk overnight.
Carefully open the can of coconut milk, and slowly dump out the water.
What should be left in the can is the cream. Pour this into a bowl and whip on high with a hand mixer for 5-7 minutes or until it becomes fluffy. Mix in the vanilla and sugar.
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