Description
A simple recipe for dairy-free whipped cream flavored with chocolate and coconut.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- Open the chilled can of coconut milk without shaking it. Scoop out the thick cream from the top layer into a mixing bowl, leaving the watery liquid behind.
- Add the powdered sugar, cocoa powder, and vanilla extract to the coconut cream.
- Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form, about 3 to 5 minutes.
- Serve immediately or chill for later use.
Notes
- For best results, chill your mixing bowl and beaters before starting.
- If the cream is too soft, place the bowl in the freezer for 10 minutes and whip again.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Dessert Topping
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 8
- Sodium: 10
- Fat: 11
- Saturated Fat: 9
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: chocolate, coconut, whipped cream, dairy-free, vegan topping