Aimee Ryan

Coconut Whipped Cream

Preparation info
  • Makes approx.

    400 ml

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
Great British Vegan: Simple, plant-based recipes to cook the nation's favourite dishes
Great British Vegan

By Aimee Ryan

Published 2021

  • About

I always keep a can of coconut milk in my fridge, so I can whip up some of this cream whenever I like. It tastes absolutely amazing and is great for topping desserts and cakes, or serving on the side.

Ingredients

  • 1 x 400 g/14 oz can full-fat coconut milk, chilled overnight
  • 2 tbsp

Method

  1. Open the can of chilled coconut milk and remove the solid cream that has separated from the water. Add the cream to a large, cold mixing bowl. (Retain the leftover water for a different recipe – it’s great in smoothies and curries).
  2. Whisk the cream with an electric hand whisk on high speed for 8 minutes until thick. Sprinkle in the sugar and vanilla and beat fo