PLANT-BASED WHIPPED CREAM

MAKES ABOUT 1¼ CUPS

This recipe comes from David Joachim, our badass collaborator. Dollop it on everything from cake and brownies to fresh fruit to your partner’s nipples. Yum.

1 can (14 ounces) full-fat coconut milk

1 to 2 tablespoons organic cane sugar

1 teaspoon vanilla extract

Chill the unopened coconut milk can in the fridge for 8 hours or overnight. Chill a whip attachment or whisk and metal mixing bowl in the freezer for 10 minutes before you whip the cream.

Open the can—without shaking it—and carefully spoon out the white coconut cream from the top into the chilled mixing bowl, leaving the clear coconut juice in the can. Use the leftover coconut juice to flavor cocktails.

Add the sugar and vanilla to the mixing bowl and whip on medium-high speed until fluffy, 3 to 4 minutes; or whisk vigorously by hand, 5 to 6 minutes. The texture should be soft like shaving cream. Avoid overwhipping or the cream will eventually go from creamy to grainy.

Use immediately or cover and refrigerate for a few hours. Re-whip as necessary to keep it fluffy.

Pro Tip

To stabilize the cream so it stays fluffy for more than a few hours, evenly scatter 1/8 teaspoon xanthan gum over the mixture at the beginning of whipping.

OPTIONS

Swap the cane sugar for agave syrup, maple syrup, or honey.

Use other flavor extracts like almond, orange, or peppermint.

You can replace the 14-ounce can of coconut milk with half of a 14-ounce can of pure coconut cream, available in some grocery stores.