Vegan Whipped Cream

Recipe by Nicole Lee

Ingredients

• 2 cans full fat organic coconut (chilled in refrigerator the night before)

• About 1/2 cup of organic confectioner’s sugar

• 1 teaspoon vanilla bean paste

Supplies

• An electric mixer with a whisk attachment and metal bowl

Prepare

Fill your metal bowl with ice. Dump out after about a minute.

Open your coconut milk. The fat and liquid should be separated at this point. Dump the liquid in a jar and save for later.

Take the coconut fat and place in the bowl. Add in the vanilla paste and the confectioner’s sugar. Turn your machine on low for about 1 minute then speed it up for about 2-3 minutes. You want to get a lot of air in there to get it nice and fluffy.

Once you see the consistency become airy and light, you have your vegan whipped cream. (Taste it to see if it needs more sugar.)