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.
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
Instructions
- Place the can of full fat coconut milk in the refrigerator to chill overnight.
- Being careful to not shake the can, open the coconut milk.
- 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.
- Beat the coconut cream with a handheld electric or stand mixer for 1 minute until smooth.
- 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.