Raw Vegan Coconut Whipped Cream
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4-6
  1. Prepare the homemade raw vegan coconut milk, and leave it in a bowl.
  2. Stick the bowl with the coconut milk into the refrigerator and chill for 1-2 days. This will separate the coconut milk fat from the water.
  3. Carefully scoop out only the white milk fat part with a slotted spoon. If you cut the surface with a knife first into squares, it will be easier to scoop it out. Try to get only the milk fat and very little of the water.
  4. Add in maple syrup and vanilla extract to the coconut milk fat and mix well.
  5. Load and set your whipped cream dispenser according to instruction.
  6. Serve immediately. If you end up not using the entire amount, stick the dispenser in the refrigerator and shake well before use. It will last for 2 days.
There is a very important point when you are blending the coconut milk, that will make or break the recipe. You need to blend the coconut meat and water for about 3 minutes until it becomes a rich, white milk like the "success" picture below. If your milk looks slushy like the "will fail" picture, it means you need to blend it more until it looks more like the "success" picture. If you don't own a high speed blender like Vitamix or Blendtec, be sure to take breaks in between so you don't over heat or burn out the motor and break it. If you have a Vitamix, use the tamper to really macerate the coconut meat. It will maximize releasing the coconut milk fat into the water, which is what you want.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-coconut-whipped-cream/