The best vegan substitute for heavy cream that whips! This heavy cream substitute is so delicious and goes perfectly with cakes, cheesecakes, ice cream and anything else you want to use it for!

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How to make vegan double cream or whipped cream

Make sure the coconut you are using is full fat coconut milk. Light coconut milk will not work for this recipe. If you shake the can and you hear water swooshing around, its probably not full fat.

Place your coconut cream cans in the fridge one full day before using. This will help the liquid and the fat separate so it will be easier to scoop out. We do not need any water in this recipe so it’s important to chill the cans in the fridge not freezer, so that the liquid can settle at the bottom of the can .
Once you remove the cans from the fridge, do not shake the can. Simply place it on the counter top and with a can opener open and scoop out the fat or the meat.

Place inside a chilled bowl. Your bowl should be chilled for 1 hour prior to making the recipe, this will help keep your cream cold and firm.

Whip for a couple minutes adding the vanilla extract, choice of sweetener, and cream of tartar.

I like using organic cane icing sugar because it’s fine and is great quality. It will mix in well with the cream and will also help it firm up. Add in the cream of tartar as well. This will also help the whip cream stabilise even more. After mixing for a few minutes and the texture changes, you will see peak form. Place back in fridge until ready to serve. If you want to use if for piping make sure you place it in the freezer before filling your pipping bag as you need it to be very cold. Be sure not to leave it in the freezer to long as it will harden.

Great on pancakes, cakes, berries, or eat it with a spoon.

Ingredients
3 cans coconut cream full fat Thai kitchen
1 1/2 cups Sifted organic icing sugar
1 tsp vanilla extract
3/4 tsp cream of tartar