Vegan Coconut Whip

Name: Vegan Coconut Whip
Yield: makes 2 cups
Ingredients: 2 (13.5-ounce) cans Thai Kitchen coconut milk; 1/4 cup agave nectar; 1 tablespoon vanilla extract; Pinch of sea salt

December 9, 2011

Here’s a delicious alternative to regular whipped cream made with dairy. I discovered this topping, which some refer to as “vegan whipped cream,” when Sally Parrot Ashbrook left a comment on my website suggesting it. I’ve been hooked ever since! Be sure to use full-fat Thai Kitchen coconut milk for this recipe; the other brands I tested did not work. For an extra kick, top with unsweetened coconut flakes.

Cooks' Note

Sweetness: Medium

Recipe notes

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