Ingredients
- 15 oz can Full Fat Coconut Milk
- 1 Tablespoon Powdered Sugar
Directions
A dairy-free, fluffy and sweet coconut whipped cream!
Whipped cream can be essential for cake frosting, cupcakes, your hot chocolate or any other dessert!
Many of us are now dairy-free and coconut whipped cream is the best plant-based, 2-ingredient alternative!
Not sure what to use it for? Try the coconut whipped cream with these recipes:
Chocolate Avocado Pudding
Vegan Toasted Coconut Cupcakes
Red Wine Poached Pears
Cashew Hot Chocolate
Steps
1 Done | The Night BeforePlace the can of coconut milk in the refrigerator to chill for at least 6 hours. |
2 Done | Whip The Coconut CreamAfter the coconut milk has been chilled, turn the can upside down then carefully open the can and discard any of the coconut water that has separated from the coconut cream. Keep the coconut water for smoothies! Scoop out the hardened coconut cream and place it into a large bowl (if you are using a hand-held electric mixer) or your standing mixer with the whisk attachment. Whisk the coconut cream on high for about 5 minutes, then scrape down the sides, turn it back on to medium speed and slowly add 1 tablespoon on powdered sugar. Turn the machine back on high speed and whisk for another minute until you have soft peaks. |
