Vegan Coconut Whipped Cream

I really have no words for this treat. It can be enjoyed on vegan desserts or just right out of the bowl! And best of all, it’s easy-peasy to make!
Vegan Coconut Whipped Cream 
Serves: 6
  • 1 (14 oz) can Coconut Milk
  • 1 teaspoon Vanilla Extract
  1. Place the can in the refrigerator overnight
  2. Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can)
  3. In a large bowl, whip the coconut cream on high until medium/firm peaks form (you can pull the whip out and turn it up and the peak stays put)
  4. Enjoy!! Lasts for about 3 days in the fridge, but will need a stir or rewhip

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