Description
Simple recipe for making whipped cream using chilled coconut cream.
Ingredients
Scale
- 1 (13.5 ounce) can full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Open the chilled can of coconut milk without shaking it. Scoop out the thick cream layer from the top into a mixing bowl. Reserve the watery liquid for another use.
- Add the powdered sugar and vanilla extract to the coconut cream.
- Using an electric mixer or a whisk, beat the mixture on medium-high speed until soft peaks form, about 3 to 5 minutes.
- Continue beating until stiff peaks form, if desired.
- Serve immediately or chill for firmer texture.
Notes
- For best results, chill the mixing bowl and beaters in the freezer for 15 minutes before starting.
- If the cream does not whip, the coconut milk may not have been cold enough or it was not full-fat.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Dessert Topping
- Method: Whipping
- Cuisine: General
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3
- Sodium: 15
- Fat: 15
- Saturated Fat: 13
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: coconut whipped cream, vegan whipped cream, dairy free topping, coconut cream recipe