Indulge in the refreshing fusion of zesty lemons and creamy coconut with this tantalizing vegan whipped cream recipe. Light and airy, it’s the perfect topping to elevate your desserts with a burst of citrusy sweetness.

Ingredients:

• 1 (14-ounce) can coconut cream or full fat coconut milk (make sure to chill in the refrigerator overnight!)
• 1/4 – 3/4 cup maple syrup to taste, honey, coconut sugar or powdered sugar
• 1/2 tsp vanilla extract (optional)
• Zest of one lemon
• Pinch sea salt

Instructions:

Chill a large mixing bowl at least 10 minutes before whipping. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies). Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size) – during the whipping process. This sometimes works.

Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional), lemon zest and sweetener and mix until creamy and smooth – about 1-2 minutes. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!