This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
Dairy Free Cream Top
Equipment
- stand mixer
Ingredients
- 1 can coconut cream or full fat coconut milk or use plant based whipping cream mixture
- 2-4 tbsp maple syrup to taste
- 2 tsp vanilla bean paste
- 1/4 tsp salt kosher
- 1/4 cup plant milk more as needed, to blend
Instructions
- Chill the can of coconut cream, milk or whipping mixture for at least 24 hours in the fridge.
- 1) If using coconut cream, transfer the full mixture into the stand mixer.2) If using coconut milk, use the hardened top portion of the coconut cream and discard the liquid at the bottom of the can.3) If using the whipping mixture, just add it directly to the bowl.
- Add maple syrup, vanilla bean and salt to the bowl and whip the mixture on high for 2 minutes, or until completely smooth and slightly increased in volume. Scrape the sides of the bowl down using a spatula to ensure nothing is stuck.
- Adjust sweetness and thickness by adding maple syrup or plant milk to thin. Blend again to incorporate. I like to achieve a thickness that slowly drips off a spoon.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins
