It’s so easy to create a decadent, fluffy non-dairy whipped cream using coconut milk. Not only is it super simple, and hands down the best-tasting whipped cream you’ll ever eat, you can use this cream just like regular dairy whipped cream. Coconut whipped cream is perfect for topping desserts like pie, mousse, hot cocoa, ice cream and even French toast.
Coconut Whipped Cream
November 22, 2017
Coconut Whipped Cream
Serves: N/A
Ingredients:
- 1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
- 2-3 tablespoons powdered sugar, sifted (add to taste)
- ½ -1 teaspoon vanilla extract
Directions:
Place a can of UNSWEETENED ORGANIC COCONUT MILK in the fridge overnight.
Before you make your whipped cream, place a mixing bowl in the freezer for at least half an hour.
Remove the chilled can from the fridge and FLIP it upside down – Why flip it upside down? The liquid coconut milk (the part that doesn’t harden) and the part you won’t use for this recipe will now be at the top of the can.
Open the can. Pour the coconut liquid into another container – You should have approximately 1 cup of liquid. (If desired you can set this aside and use it in smoothies or soups.)
Now carefully scoop out the hardened coconut cream and add it to your chilled mixer bowl.
Using a whisk attachment, beat the coconut cream on medium speed for 3-5 minutes, or until the cream becomes light and fluffy and small peaks form.
Add the sugar and vanilla extract and continue beating until incorporated.
Serve the coconut whipped cream immediately, or transfer to a lidded container and refrigerate until ready to use.
If the whipped cream becomes too firm in the refrigerator, you can re-whip it by hand to reach the desired consistency.
Keeps up to 2 weeks in a covered container.
I love a bit of coconut flavor in my cream but if you prefer a more neutral tasting whipped cream look for “refined’ coconut milk or cream.