Vegan Coconut Whipped Cream

Ingredients

• 2 cans of full fat coconut milk, refrigerated for at least 1 hour

• 3 Tbsp maple syrup or agave

• 1 tsp vanilla extract

Method 1: Whisk or Stand Mixer

1. Refrigerate the coconut milk cans for at least 1 hour (overnight is better).

2. Without shaking the cans, open them carefully and scoop out only the thick white cream that has risen to the top. Drain and save the clear liquid for smoothies or other recipes.

3. Place the coconut cream in a bowl and add the maple syrup or agave and vanilla extract.

4. Mix thoroughly until the sweetener and vanilla are completely incorporated into the cream.

5. Cover and refrigerate the mixture for at least 30 minutes to re-chill.

6. Transfer the chilled mixture to a cold mixing bowl (pre-chilled in the freezer for 15 minutes).

7. If using a hand whisk: Vigorously whisk the cold mixture for 4-5 minutes until light and fluffy with soft peaks.

8. If using a stand mixer: Use the whisk attachment and beat on medium-high speed for 2-3 minutes until light and fluffy with soft peaks.

9. Use immediately or refrigerate for up to 3 days. The cream will firm up more when refrigerated.

10. If needed, briefly re-whip before serving if it has been stored.

Method 2: Whipped Cream Canister/ISI

1. Refrigerate the coconut milk cans for 30 to 60 minutes.

2. Without shaking the cans, open them carefully and scoop out only the thick white cream that has risen to the top. Drain the clear liquid.

3. In a large measuring cup or pitcher, mix the coconut cream, maple syrup or agave, and vanilla extract until completely combined and smooth.

4. Pour the mixture into the canister, filling only to the maximum fill line (usually 2/3 full).

5. Screw on the lid tightly and charge with one N2O charger according to manufacturer's instructions.

6. Shake the canister vigorously 4-5 times to distribute the gas.

7. Refrigerate the canister for 3+ hours.

8. Remove the canister from the fridge and shake vigorously. Turn the canister upside down and dispense as needed.

9. Store in the refrigerator for up to 3 days. Shake before each use.

Tips:

• For best results, chill the mixing bowl and whisk/beaters in the freezer for 15 minutes before whipping.

• Look for coconut milk with minimal additives for the best texture.

• The re-chilling step after mixing in sweeteners is crucial for achieving the best whipped texture.

• If your coconut cream is too firm to mix with the sweeteners, let it warm slightly before mixing, then make sure to re-chill thoroughly.