Whipped Coconut Cream
An easy and delicious vegan version of classic whipped cream to top onto desserts and sweeter breakfast items.
Servings 1 cup (approximately)
Ingredients
- 1 can full-fat coconut milk *refrigerated for at least 24 hours
- 1/4 tsp vanilla extract
- 1 Tbsp vegan powdered sugar or to taste
Instructions
- Open the can of coconut milk and scoop out the cream. The cream should be firm and separated from the coconut water.
- Add the coconut cream to a mixing bowl. Using an electric mixer, whip on high until fluffy and soft peaks form. *If the mixture seems too thick/clumpy, you can pour in a small bit of the coconut water. Now mix in your vanilla and powdered sugar. Top onto your favorite sweet treats and beverages!
Notes
*Some cans of coconut milk separate better than others and some take longer. I always keep a couple of cans in the back of my fridge.
*The thickness of the whipped coconut cream can depend on the fat content of the coconut milk (they vary from brand-to-brand), as well as, how long the coconut milk has been chilled for.
Save the excess coconut water to make smoothies or tea with later.