This is pretty exciting…

Whipped cream… that’s vegan?!  YES!  And there’s no soy.  But what is it made of, you ask?!  Coconut cream.

Coconut cream, which I’ve only seen in Asian markets, is coconut milk that I think has more coconut in it than water.  It’s thicker and richer, sort of like how dairy cream is thicker and richer than dairy milk.  But, if you couldn’t find coconut cream, I’m fairly confident that regular coconut milk will work too.

Vegan Whipped Cream

(click here for a printer friendly version)

1 can coconut cream (or coconut milk)

1 tsp vanilla

1 TB pure maple syrup

Place the coconut cream in the refrigerator for several hours or overnight.   Also place your beaters and (metal) mixing bowl in the freezer or fridge to get them nice and frosty.  When the coconut cream is chilled, the cream part will separate from the water part.  Carefully open the coconut cream and skim the cream off the top and add it to your frosty mixing bowl.  Add the vanilla and maple syrup and whip vigorously until it is the consistency of whipped cream.