Hey there, welcome to Mind Over Munch Two-Ingredient
Takeover.
Where I make delicious recipes out of two
simple ingredients.
Today I’m making my two-ingredient vegan
whipped cream.
The two ingredients are one can of full fat
coconut milk 
and a sweetener of your choice.
You are going to start by putting your can
of coconut milk in the fridge overnight.
This is going to help the coconut water separate
from the fat.
The water will go to the bottom of the can
and the fat comes up to the top.
The next day when you are ready to make your
whipped cream or cool whip, take your can
out of the fridge and flip it over, opening
it up upside down.
This way you can easily drain all of the water
that had set on the bottom and there is no
need to throw that stuff away, it is great
in smoothies.
Then you can just scoop out that creamy, coconuty
goodness, thumbs up if you’re as stoked
about this as me.
It should be solid relatively firm and of
course, squishy.
If you do not get the full fat coconut milk,
this recipe will not work, like coconut milk
does not work, and a lot of the cans are not
noted to be light but they are watered down.
So if you pick it up and you shake it around
and it sounds liquidy, it probably won’t
work.
Your best bet is to check the nutrition and
look for the higher fat versions.
In this recipe the more the fat the better.
Transfer that goodness into a large mixing
bowl or stand mixer bowl and go ahead and
add a sweetener of your choice.
This is completely optional, this whipped
cream will taste delicious just plain as coconut
but if you are looking for a more traditional
sweet whipped cream or cool whip, you are
going to want to add the sweetener.
So go ahead and add in your stevia or powdered
sugar or agave or my personal favorite, coconut
sugar, but beware that will change the color
a little bit.
Any sweetener you want is fine.
Using your hand or a stand mixer, you’re
just going to whip this up for a quick minute
or two until it is light and fluffy.
And I always recommend sweetening this to
taste.
Comment below, I want to know your sweetener
of choice.
And there you have it, your vegan, coconut
whipped cream.
It is so creamy and delicious, great on cakes,
pies, shakes, coffee, pretty much anything
you can think of.
This coconut whipped cream uses a natural
wholesome ingredient with so many micro nutrients.
Like anything this should of course be consumed
in moderation but if you have a choice between
hydrogenated oils and healthy fats, the choice
is yours.
You can go ahead and click right here or if
you are viewing on mobile you can click in
the description box below to download todays
PDF which contains this recipe on it so you
can keep it for later.
And of course it’s on mindovermunch.com.
Don’t forget to subscribe for more two-ingredient
recipes and remember it’s all a matter of
Mind Over Munch.
