• Coconut Whipped Cream and Green Whipped Cream

    A big thank you to Amanda in our Facebook community for sharing this vegan whipped cream recipe for covering a cake or for use in other desserts.

    Coconut Whipped Cream:


    • 1 – 15oz can full-fat coconut milk
    • 1 teaspoon maple syrup
    • 1 teaspoon vanilla


    Refrigerate the can for a few hours before making this.
    With a cold metal bowl and beaters, whip this until soft peaks form ~3-5min.
    This whipped up perfectly and was creamy + coconutty.

    From Edible Perspective here’s a recipe to make it green:

    Green Whipped Cream

    • 1pint organic heavy whipping cream or coconut milk
    • 1/4c sucanat
    • 2c spinach

    Puree whipping cream + spinach + sucanat just until there are no spinach pieces floating around. I used the vita-mix for this.  Pour into a chilled metal bowl and whip the metal whisk attachment [if you have one] with your mixer.  Whip on high until stiff peaks form.

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