This is one of the best discoveries I have made since going vegan almost two years ago. YOU DON'T HAVE TO GIVE UP WHIPPED CREAM. It is brilliant for topping pies, brownies, and ice cream. Not to mention eating it straight from the refrigerator with a spoon. But I love topping my raw chocolate pudding with it on a more regular basis.
Here are a few of the steps with photos. Bellow there are more detailed instructions.
All you need: Hand mixer, whisk (chilled), small bowl (chilled), can of full fat coconut milk (refrigerated overnight), can opener, and a spoon.
The coconut water separated from the cream after refrigerating overnight (you pour this off).
Whipping the thick coconut cream that is left at the bottom of the can.
A few minutes later... And you have the best darn whipped coconut cream.
One good quality can of full fat coconut milk (when refrigerated and separated) yields about 1 cup of cream, which yields about 2 cups of whipped cream.
1 can full fat coconut milk I recommend Thai Kitchen brand.
1 teaspoon vanilla
1 tablespoon sweetener of your choice
1 small bowl chilled
Hand mixer beater chilled
Refrigerate your can(s) of coconut milk overnight. About 30 minutes before you wish to make the whipped cream, place your bowl and whisk in the freezer to chill. The coconut cream is incredibly temperature sensitive. Chilling your equipment will help it to firm up faster and whip into a thicker cream.
While the can is chilling overnight, the cream in the can is separating from the water and rising to the top. The next day when you go to open the can flip it upside down before doing so. The water will now be at the top, and you can pour it off and either discard it or save to use in another recipe. Scoop the remaining thick cream that is now at the bottom of the can into your chilled bowl. With your hand mixer set to the highest speed, whip the cream with your chilled whisk for 2-3 minutes. It should firm up quickly. Now add in any flavoring or sweetener that you desire and whip for an additional minute.
Serve the whipped cream immediately, or transfer to an airtight container and keep chilled in the refrigerator until ready to use. It should keep for about one week.