Description
A luscious and dairy-free coconut whipped cream, perfect for topping desserts, pancakes, or fresh fruit. Made with just three simple ingredients, this vegan-friendly treat is light, airy, and customizable for any palate.
Ingredients
1 can full-fat coconut milk or coconut cream, chilled overnight
2–3 tablespoons powdered sugar (or sweetener of choice)
1 teaspoon vanilla extract (optional)
Instructions
- Chill a mixing bowl and whisk (or hand mixer beaters) in the freezer for 10-15 minutes.
- Open the chilled can of coconut milk and scoop out the solid cream into the chilled bowl, leaving the liquid behind.
- Beat the coconut cream on medium-high speed for 3-5 minutes, until peaks begin to form.
- Add powdered sugar and vanilla extract, then continue beating until fluffy and smooth. Adjust sweetness to taste.
- Serve immediately or store in the fridge for up to a week. Re-whip briefly before serving if needed.
Notes
Use full-fat coconut milk or cream for the best results.
Chill the coconut milk overnight to separate the cream from the liquid.
The leftover coconut liquid can be used in smoothies or other recipes.
Coconut whipped cream is not suitable for freezing.
- Prep Time: 10 minutes
- Category: Dessert Toppings
- Method: Whipping
Nutrition
- Serving Size: 8 servings
- Calories: 90 kcal (per 2-tablespoon serving)
