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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 8 |
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Many vegan whipped toppings are expensive or have nuts in them- a no-no at our house. I found the soymilk powder and vanilla sugar at Whole Foods. Ingredients:
1 (14 ounce) can coconut milk |
1/3 cup powdered sugar |
1/4 cup soymilk powder |
2 tablespoons vanilla sugar |
Directions:
1. Refrigerate can of coconut milk, metal mixing bowl and beaters for at least 4 hours.
2. When ready to prepare recipe, open coconut can and remove only the thick cream at the top of the can. Reserve the milk for another recipe.
3. Place chilled cococunt cream in chilled bown and beat with chilled beaters until thick and fluffy.
4. Slowly beat in rest of ingredients until smooth.
5. Cover and keep chilled until ready to serve.
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