This 5-ingredient vegan whipped cream is easy to make, freezer-friendly, and stays stable outside the fridge. A delicious take on classic coconut whipped cream recipes, this dairy-free whipped topping is a Cool Whip copycat recipe. A fantastic addition to sundaes, pancakes, or a big bowl of strawberries!
2 14-oz.cans full-fat coconut milkroom temperature / NOT chilled
1/2cuprefined coconut oilmelted
1/2cuppowdered sugar
1/4cupunsweetened vegan vanilla protein powder
1/8tspsea salt
Instructions
Add all ingredients to a high-speed blender or food processor + blend on high for 1 minute until everything is combined and a nice thick texture is achieved.
Pour the contents of your blender into a large mixing bowl and place in the fridge overnight or until completely chilled (several hours).
When chilled, use a hand or stand mixer on medium speed to whip the cream until stiff peaks form - about 4-5 minutes. Be careful not to over-whip! Throw the bowl back in the fridge for another 3 hours or overnight to finish the job.
Serve on vegan ice cream, use as a dip for strawberries, or throw a scoop in your coffee. Use this vegan whipped cream however you use whipped cream! Store in an air-tight container for up to a week or the freezer for up to a month. Enjoy!