Coconut Whipped Cream (Dairy Free, Vegan).
Coconut whipped cream is a perfect topping for a wide variety of desserts! Make this dairy free topping and enjoy it with ice cream, cake, or pie.
Ingredients
- 15 ounces full fat coconut milk
- 3 Tablespoons powdered sugar Use more or less to taste.
- 1 teaspoon vanilla extract
Instructions
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Place the can or container of full fat coconut milk in the refrigerator for at least 8 hours or overnight.
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Once it's chilled, carefully open the can and scoop out the coconut cream. Discard any coconut water or liquid. Place it in a mixing bowl along with the powdered sugar and vanilla extract.
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Beat on medium high speed until soft peaks form. Taste and adjust the amount of sugar if needed.
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Enjoy immediately or store in the refrigerator. It will firm up in the refrigerator, but it will keep for about 5 days.
Recipe Notes
This is best eaten right away. You can refrigerate it for a 5 days, but it won't be as light and fluffy.