You put the lime in the coconut... actually, if you put the coconut cream in the fridge you can make vegan whip cream in a snap! When it comes to cake baking and comforting deserts, there really is nothing quite like real homemade whipped cream, but sometimes I just want to make my recipes a little lighter and little more guilt-free. Thus, this amazing (and healthy) 3-ingredient swap for the real thing. So go ahead and put the lime and the coconut in the fridge... you won't be sorry. After all, now there’s no reason not to have your cake and eat it too. Literally.

Read on for this simple recipe.

this + that: vegan whip cream

active time: 12 hours

makes 2 cups cream

ingredients

• 2  400ml cans of coconut cream (not coconut milk!)
• 1 tbs confectioners sugar
• 1/4 tsp vanilla extract 

make-it

1. Put both cans of coconut cream in the fridge to rest for at least 10 hours (the longer the cans rest, the thicker the cream). Try not to shake or bump the cans.

2. After 10 hours,  carefully remove the cans from the fridge and open them. As shown below, there should be a thick layer of fatty coconut cream at the top of can. Essentially the cooling process has separated the coconut cream, bringing it to the top of the can, and leaving the coconut oil on the bottom of the can.

3. Scoop off the fatty creamy layer from both cans and place it into a bowl. This is the part we will be using in this recipe. You will get approx. about 1 cup of cream from both cans. 

4. Add the confetioners sugar and vanilla extract to the bowl with the coconut cream.

5. On a medium to high speed, use electric beaters to beat the cream for about 6+ minutes until it becomes really thick (at first you may think that it's not working, but keep beating for the whole 6 minutes until the cream visibly becomes thicker). Once the cream has thickened, try a taste and see if you'd like to add more confectioners sugar (its completely your perforce how sweet the cream is). 

7. Voila! Serve immediately with your favorite cake, cookie, fruit, or spoon into a piping bag to decorate your favorite treat. 

Do you have any ingredient swaps that have made your recipes better?

Share them below—I’d love to see them.

XO Kassy