Whipped Coconut Cream
Thick, fluffy, and creamy whipped coconut cream is just as good as dairy and goes with almost every dessert you can think of pairing it with.
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Servings: 6 Servings
Calories: 150kcal
Ingredients
- 16 ounce full-fat coconut milk chilled (see note)
- 1 teaspoon pure vanilla extract
- Finely ground sugar to taste see note
Instructions
- In a chilled (see note) mixing bowl, put the solid (do not use the liquid) coconut milk in the mixing bowl and beat with the whisk attachment on a high speed for approximately 4 to 5 minutes, or until it starts to thicken and begins to turn into whipped cream.
- Turn the mixer off and scrape the sides, then add the 1 teaspoon pure vanilla extract and sugar to taste.
- Beat on a high speed until the cream is thick and fluffy.
Notes
- Chill the coconut milk overnight in the refrigerator with the can upside down. Open from the bottom and scoop out the solid cream.
- The finer the sugar the better. Use confectioner’s sugar or process granulated sugar in a food processor or a blender until it’s ultra-fine. This prevents the sugar from weighing down the cream.
- For best results, put the mixing bowl and the whisk in the freezer until they’re cold. This allows the cream to stay cold.
- The Nutrition Facts are an estimate only.
Nutrition
Calories: 150kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 166mg | Sugar: 0g | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 2.5mg
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