Top pies, ice cream, and more with this rich non-dairy topping.

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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chill bowl and whisk of a stand mixer in freezer for 10 minutes or until very cold.

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  • Using a spoon, separate solidified coconut cream from coconut milk and transfer solids to bowl, being careful not to include any coconut water. Add powdered sugar and whip for several minutes until mixture begins to stiffen and turn into whipped cream. Transfer to a covered container and chill in refrigerator for 3 hours or overnight before serving.

Tips

The colder your kitchen and equipment are, the better your whipped cream will hold up. Work quickly to keep everything cool.

Recipe reprinted with permission from Chloe's Vegan Desserts, published by Atria Books, a division of Simon & Schuster, Inc.

Nutrition Facts

93 calories; fat 4g; saturated fat 3g; carbohydrates 85g; sugars 78g; sodium 25mg.
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