Dessert never quite seems complete without a little whipped cream. But what's a vegan to do?! With these nine flavor variations on a classic, you're guaranteed to find one to fit your mood. No dessert to add it to? No problem. Eating by the spoonful works just as well. Use one (or multiple) of the following additions to take your vegan coconut-based whipped cream to the next flavor level. Just mix the recommended amount of each flavor with the base whipped cream recipe provided below, and you'll be ready for any dessert.
Vanilla: 1 vanilla bean or 2 tsp vanilla extract
Almond: 1 oz Amaretto or ½ tsp almond extract
Rosemary: 1 tsp freshly minced rosemary
Orange: Zest of one orange
Citrus: Zest of one lemon
Chai: 1 tsp cardamom powder
Cinnamon: 2 tsp cinnamon powder
Chocolate: 3 tbsp unsweetened cocoa powder
One 14-ounce can unsweetened full-fat coconut cream
¼ cup organic powdered sugar or 2 tbsp maple syrup
Chill coconut cream in the refrigerator for 1 hour to separate the cream from the liquid.
Chill a large mixing bowl for 10 minutes in the freezer before whipping.
Carefully open the can and scoop only the thickened cream from the top into the chilled mixing bowl. (Reserve the remaining coconut water for future use.)
Whip the coconut cream with a whisk for 30 seconds, incorporating air into the cream.
Add the powdered sugar (or maple syrup) and any additional flavorings.
Whip for another 30 seconds.
Use immediately or refrigerate. It will harden and set in the fridge the longer it’s chilled!