Coconut Whipped Cream
With its light and billowy texture and subtly sweet flavor, this dairy-free coconut whipped cream is the perfect topping for pies, fruit, and sundaes!
Equipment
- 1 Hand mixer
Ingredients
- 2 cans Full-fat coconut cream, chilled 24 hours
- 2 cup Powdered sugar, to taste
- 1 tbsp Vanilla extract
Instructions
- Chill the coconut milk – I chill my cans of coconut milk overnight. The cream will harden, separate from the water, and usually rise to the top of the can. I chill an extra can just in case I need it!
- Chill the mixing bowl – This is where we get into the details! The point is to keep everything chilled. Your unchilled bowl can warm things up too much. Chill the bowl for at least 30 minutes.
- Scoop out the coconut cream – Using a spoon, scoop out the hardened coconut cream from the can. Drop it into your chilled bowl. Save the liquid for another use.
- With your hand mixer, blend the coconut cream for at least one minute or until you can see the soft peaks.
- Add a sweetener – Add a sweetener and vanilla to taste, but don’t remember your coconut whipped cream needs to remain cold and firm. Liquid sweeteners like maple syrup or honey can make your whipped cream too thin to stiffen and make peaks.
Tried this recipe?Let us know how it was!