Creating vegan-friendly vanilla bean coconut cream whipped cream is a delightful process that combines plant-based ingredients to produce a rich, creamy topping suitable for a variety of desserts. This alternative to traditional whipped cream is not only dairy-free but also offers a unique flavor profile enhanced by the natural sweetness of coconut and the aromatic essence of vanilla beans.
Ingredients
- 1 14oz can of full-fat coconut milk
- 2 tablespoons powdered sugar
- 1 vanilla bean pod
Process
- Refrigerate the unopened can of coconut milk in the refrigerator for 24 – 48 hours. This separates the cream from the liquid.
- Chill your mixing bowl and beater in the refrigerator or freezer for 10 – 15 minutes.
- Slice the vanilla bean lengthwise and scrape the seeds out of the pod and set aside.
- Open the can and carefully scoop out the thickened cream into the chilled bowl, leaving the liquid in the can (can be used for other food purposes)
- Using a mixer, beat the coconut cream on medium-high speed for 2 – 3 minutes until it becomes fluffy.
- Add the scraped vanilla beans and powdered sugar into the cream and mix until incorporated for another 1 – 2 minutes. Stop once soft peaks form. Use a tablespoon of liquid from can to lighten the whipped cream if it is too thick.
Tips for Success
- Use Full-Fat Coconut Cream milk. Light or low-fat coconut milk will not whip properly due to insufficient fat content.
- Avoid liquid sweeteners, stick to powdered sugar to prevent the cream from becoming runny.
- Be sure your tools are cold. Chilled cream, bowl and beaters help achieve the best volume and texture.
- Store in an airtight glass container in the refrigerator for up to 5 days. Re-whip if it separates or hardens.
- Coconut Milk recommendations include Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coco Whipping Cream. These are suggested for the best results.
Kitchen Moxy 