Vegan Dessert Whipped Topping
Today we will be making a simple Vegan Dessert Whipped Topping. This whipped topping is made using canned coconut whipping cream from Nature’s Charm. On this day I made it on its own and mixed in some cranberries. The can actually has instructions for a more sweet whipped cream that is so decadent but I wanted to show you how simple it can be so strictly kept this recipe down to 2 ingredients. If I am being honest this canned coconut whipping cream is so good the sugar is not even needed but you do what works best for your lifestyle.
Where can I use this Vegan Whipped Topping?
So glad you asked. I used it on some Cranberry Ramekin Cakes and also dipped fresh fruit in what I had remaining. The only rule of thumb you must follow here is to chill the can of Coconut Whipping Cream so you can scrape off the entire layer of cream from the top when it separates. The chilling process can be 5 hours or overnight but trust me this will be well worth it. So with the remaining liquid you can make smoothies, chia pudding or incorporate in some awesome curry. This Vegan Whipped Topping can really be used as you would normally use any other ones. So let’s start with the recipe shall we!
Vegan Whipped Topping
Equipment
- Hand Mixer
- Mixing Bowl
Ingredients
- 1 Cup Coconut Whipping Cream must be chilled for at least 5 hours
- 1/2 Cup Cranberries that have been soaked 5 minutes.
Instructions
- Line up your ingredients.
- Soak cranberries 5 minutes to bring out even more sweetness and not use. You will be draining these prior to adding to mixing bowl with whipped topping.
- Take 1 cup of the chilled coconut whipping cream and with a hand mixer whip for 3 to 5 minutes at maximum speed. Once whipped and fluffy combine the cranberries to the whipped topping and fold very gently. I used a piping bag because I was trying to be fancy but you can totally omit that step.
- Head over to the awesome gluten free recipe I used this whipped topping on.
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