This vegan coconut whipped cream is perfect for coffee and desserts. Put it on top of your favorite latte or ice cream sundae.
You can make a container of whipped cream and keep it in the fridge and use it all week long. Impress your guests with fancy whipped topping. Little do they not it not hard to make.
The base of the vegan coconut whipped cream is coconut milk. Coconut oil and agave nectar are added to up the fat content and sweetness. Feel free to adjust the sweetness to your liking.
- 1 13.5 oz can full-fat coconut milk
- 4 tbsp coconut oil
- 4 tbsp agave nectar
- Combine all of the ingredients in a blender and blend until smooth. Pour mixture into the base of the whipped cream dispenser and screw on the lid. Transfer to the fridge and chill for a couple hours to overnight.
- Remove the container from the fridge and screw on a CO2 cartridge. Give the container a good shake and you are good to go.
- You can keep and use the container of whipped cream in the fridge for a week.
Use this whipped cream to top our Cinnamon Dulce de Leche Coffee or our Oreo Hot Chocolate.