This lovely whipped cream is the perfect substitute for those looking for a dairy-free, vegan-friendly topping for cakes and treats. Deliciously rich and creamy, it’s super simple to ‘whip up’ and enjoy.
1. First, chill your can of coconut milk upside down in the fridge overnight. This helps to separate the water from the coconut cream.
2. The next day, place an empty bowl in the fridge to chill for 10 minutes.
3. Then, open the can of chilled coconut milk and carefully drain out the clear liquid (we only want the white cream).
4. Transfer the cream into the chilled bowl and add the icing sugar and almond extract, then whisk with a hand mixer until thick & creamy.
I hope you give these delicious coconut whipped cream a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Coconut milk is naturally rich in a component called lauric acid. This component is an effective barrier against many viruses and infections, as it has anti-viral and anti-fungal properties. It has been found to help balance cholesterol in the bloodstream, by raising levels of good cholesterol and lowering levels of bad cholesterol.
Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable & pastel daily photos on Instagram, why not check it out & come on the journey with me :)
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