Coconut Whipped Cream
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Coconut Whipped Cream

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

1

cup
Prep time

10

minutes
Cooking timeminutes
Total time

10

minutes

Ingredients

  • 1 (14-ounce) can full-fat coconut milk or coconut cream (

  • 2 tablespoons powdered sugar, or to taste (no more than 3 tablespoons)

  • ½ to 1¼ teaspoons pure vanilla

  • 1/2 tsp cream of tartar or other stabilizer

Directions

  • Chill a small mixing bowl and beaters or a whisk in the freezer for 30 minutes or more.
  • Do not shake the coconut milk or cream. Open it, and if there isn’t a thick cream on the top, cover and refrigerate it for several hours or overnight.
  • Scoop ¾ cup of the solid coconut cream from the top of the can and put it in the chilled small mixing bowl.
  • Whisk or beat the coconut cream with mixer (chill beaters for 30 minutes) until it is smooth and slightly fluffy, about 1 minute.
  • Sift in the powdered sugar or sugar substitute.
  • Add the vanilla and whisk or beat on low speed to incorporate the ingredients.
  • If your coconut cream is too soft, you may need add cream of tartar or stablizer and whisk or beat until combined.
  • Cover and refrigerate the coconut whip for up to 3 days. I
  • will thicken a little more as it chills.

Notes

  • This is a great alternative for anyone lactose intolerant or on other diets.

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