Easy Coconut Whipped Cream (Dairy-Free)

Name: Easy Coconut Whipped Cream (Dairy-Free)
Prep time: 1 min
Total time: 1 min
Yield: 10 serving
Ingredients: One can; Optional: 3 TB powdered sugar; Optional: 1 tsp pure vanilla extract

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5.0

6 reviews

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Prep Time
1 min
Total Time
1 min
Servings
10
Calories
45 kcal
Course
Dessert
Cuisine
American

Easy Coconut Whipped Cream (Dairy-Free)

Iris Warren

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Here's how to make Coconut Whipped Cream that's fluffy, delicious, and vegan. It's fantastic for anyone who wants an alternative to regular whipped cream. You only need one can of coconut milk for this recipe, but feel free to add sugar and extract as desired.

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Ingredients

Servings

One can 15 oz full-fat coconut milk, found in the Asian aisle of grocery stores
Optional: 3 TB powdered sugar
Optional: 1 tsp pure vanilla extract

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Instructions

Chill can of coconut milk in fridge overnight. Place large mixing bowl and beaters (of electric mixer) in freezer 10 minutes before making the recipe.
Carefully transfer the firm top layer of coconut cream that solidified in the can of coconut milk, into the chilled mixing bowl. Be careful not to include any watery liquid. Either reserve the clear liquid for smoothies or discard it.
At high speed, whip solidified coconut cream about 3 minutes, just until it becomes smooth and fluffy, with soft peaks. It will not increase in much volume, but it will taste fluffy and light. On low speed, gently mix in the powdered sugar and vanilla extract, 5-10 seconds.
Serve immediately with your choice of dessert or fruits. (Leftover coconut whipped cream can be kept airtight in fridge for a day or two; if needed, briefly re-whip to serve. )