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Dreamy Coconut Whipped Cream! Coconut whipped cream: whip up this light and fluffy dairy-free topping in minutes. Perfect for pies, cakes, or coffee – a simple,

Dreamy Coconut Whipped Cream!

Coconut whipped cream: whip up this light and fluffy dairy-free topping in minutes. Perfect for pies, cakes, or coffee – a simple, delightful treat.
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Prep Time 19 hours 58 minutes
Cook Time 2 minutes
Total Time 20 hours
Servings: 6
Course: Dessert
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 1 can full fat coconut milk
  • 1 teaspoon powdered sugar
  • A large bowl (for beating)
  • Handheld electric mixer
  • Spatula or spoon
  • 1/2 teaspoon vanilla extract

Method
 

  1. Place the can of full fat coconut milk in the refrigerator to chill overnight.
  2. Being careful to not shake the can, open the coconut milk.
  3. Spoon out the thick coconut cream into a large bowl, which is about 2/3 of the can. Once you get to the liquid, stop and discard or save for smoothies.
  4. Beat the coconut cream with a handheld electric or stand mixer for 1 minute until smooth.
  5. Add the powdered sugar and continue to beat until light and fluffy, about 30 more seconds, or until soft peaks form.

Notes

- For best results, use a can of full-fat coconut milk that has been undisturbed and chilled in the refrigerator for at least 12-24 hours. This allows the cream to solidify and separate from the liquid. - Avoid shaking the can before opening to keep the cream and liquid distinct. Gently scoop out only the thick, solid cream. - Store leftover coconut whipped cream in an airtight container in the refrigerator for up to 3-4 days. It may firm up when chilled; re-whisk briefly before serving if needed.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.