Coconut whipped cream is a delicious dairy-free and vegan alternative to heavy cream. It’s light, fluffy, and can be whipped up in 5 minutes. Just mix together coconut milk, your sweetener of choice, and vanilla extract. Watch how easy it is to make below!
Ingredients
- 1 can / 14 ounce Unsweetened Coconut Cream Can (400ml)
- 3 Tbsp Powdered Sugar – Optional
- 1 tsp Vanilla Extract
Instructions
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Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight
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The next day, take it out and carefully open it (don’t shake it around!)
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You’ll see that the cream part has separated from the water and risen to the top
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Scoop that out into the bowl of an electric mixer, leaving the water behind. You can use the water in a smoothie
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Starting at slow speed gradually increase speed until you achieve a whipped cream consistency
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The harder the consistency of the cream when you scoop it out, the quicker this will be
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Once you have whipped cream consistency, you can stop right there. You’re done! OR:
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Add some powdered sugar and vanilla for a sweetened cream
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Whisk again for an additional minute, until smooth and creamy
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Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week
Enjoy Xx