Coconut Whipped Cream - laura lundahl baga

The delicious heaven of whipped cream is something I thought I had to say goodbye to when giving up dairy.

One of my favorite ways to use whipped cream is on top of a latte or on top of an otherwise ordinary smoothie, to turn it into more of a milkshake-treat. 

Though I had heard of coconut whipped cream, I was really skeptical and never tried it on my own. It wasn't until about three years vegan when my sister, Kendra, made some for a family gathering. She was surprised I had not tried it, and after tasting hers, I was too. It's so easy and there is nothing to be skeptical about!

Steps: 

1. Start with 1 14-oz can of refrigerated coconut cream (place can in fridge overnight) - make sure it is not the light coconut milk/cream. You want full coconut cream. 

2. Add in about 2 Tbs white sugar (stevia is great to use too. I use the Pure brand because it's most similar to sugar in measuring), and one teaspoon pure vanilla.

3. Beat all ingredients in a pre-chilled bowl, with chilled beaters until it is completely whipped. Should take between 7 - 10 min. 

Trick to this whipped cream: Keep extremely cool until served over pie, hot cocoa, etc.