Heavy Cream (Vegan)
Ingredients:
- 1 can (400ml / 13.5 oz) full-fat coconut cream
- 25 g (2 tbsp) powdered sugar
- ½ tsp vanilla extract (optional)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Raw
Grain-Free
Soy-Free
Oil-Free
Nut-Free
Nutrition:
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Chill the can overnight without shaking it — this is what lets the thick cream fully separate from the liquid underneath, and shaking undoes that separation.
Instructions:
- Chill the coconut cream: Refrigerate the can of full-fat coconut cream overnight, or for at least 6–8 hours. Do not shake the can. The cream will solidify and separate from the liquid at the bottom — this separation is what you need.
- For pouring cream: Open the can and gently stir. Use the thick coconut cream as a 1:1 substitute for heavy cream in soups, sauces, curries, pasta, or any savory recipe. Use it straight from the can without whipping.
- For whipped cream: Open the chilled can and scoop out only the solid white cream into a cold mixing bowl, leaving the liquid behind. Add powdered sugar and vanilla if using. Beat with a hand mixer or stand mixer on high for 2–3 minutes until light, fluffy, and stiff peaks form.
- Use or store: Use immediately as whipped cream, or refrigerate the thick cream for up to 5 days. The whipped version is best used the same day but will keep in the fridge for 1–2 days.
Tips: Full-fat coconut cream (not coconut milk) is essential — the higher fat content is what makes it whip and thicken properly. Buy the brand with the highest fat percentage you can find. Chill the mixing bowl and beaters in the freezer for 10 minutes before whipping for the best volume.
Best brands: Look for cans that list coconut cream or coconut extract as the first ingredient with no added stabilizers or gums — these whip the best.
Other substitutes: For soups and sauces, cashew cream (1 cup soaked cashews + ½ cup water blended) works beautifully with a more neutral flavor. Silken tofu blended smooth also works in savory applications.
Storage: Keep the unused liquid from the can — it’s perfect for smoothies, oatmeal, or curries. Refrigerate leftover cream up to 5 days. Whipped coconut cream is best the same day but keeps 1–2 days chilled.
Common mistakes: Not chilling the can long enough is the biggest mistake — at least 8 hours is ideal. Shaking the can before opening also ruins the separation. Always handle gently straight from the fridge.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The powdered sugar provides clean sweetness and helps balance acidity. The full-fat coconut cream adds a luxurious, thick creaminess. The ½ tsp vanilla extract rounds out the sweetness with warm, aromatic depth.
Heavy Cream (Vegan)
Ingredients:
- 1 can (400ml / 13.5 oz) full-fat coconut cream
- 25 g (2 tbsp) powdered sugar
- ½ tsp vanilla extract (optional)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The powdered sugar provides clean sweetness and helps balance acidity. The full-fat coconut cream adds a luxurious, thick creaminess. The ½ tsp vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Chill the can overnight without shaking it — this is what lets the thick cream fully separate from the liquid underneath, and shaking undoes that separation.
Instructions:
- Chill the coconut cream: Refrigerate the can of full-fat coconut cream overnight, or for at least 6–8 hours. Do not shake the can. The cream will solidify and separate from the liquid at the bottom — this separation is what you need.
- For pouring cream: Open the can and gently stir. Use the thick coconut cream as a 1:1 substitute for heavy cream in soups, sauces, curries, pasta, or any savory recipe. Use it straight from the can without whipping.
- For whipped cream: Open the chilled can and scoop out only the solid white cream into a cold mixing bowl, leaving the liquid behind. Add powdered sugar and vanilla if using. Beat with a hand mixer or stand mixer on high for 2–3 minutes until light, fluffy, and stiff peaks form.
- Use or store: Use immediately as whipped cream, or refrigerate the thick cream for up to 5 days. The whipped version is best used the same day but will keep in the fridge for 1–2 days.
