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A spoon dolloping coconut whipped cream into a glass jar.

Coconut Whipped Cream

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  • Author: Julianne Dell
  • Prep Time: 5 minutes
  • Inactive Time: 24 hours
  • Total Time: 24 hours 5 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

Coconut whipped cream is a light, fluffy dairy-free whipped topping for your favorite desserts. Start with cold coconut milk, and add powdered sugar and vanilla as desired. It takes only one bowl and 5 minutes!

Ingredients

  • 1 can (13 ounces/403ml) full-fat coconut milk, chilled
  • 2 tablespoons powdered sugar (optional)
  • 1 teaspoon pure vanilla extract (optional)

Instructions

  1. Place the can of coconut milk in the fridge to chill for at least 18-24 hours.
  2. Once ready, place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  3. Remove the lid from the can and separate the hardened coconut cream from the liquid coconut water. Discard the liquid or set it aside to use for another time.
  4. Beat the hardened cream in the chilled mixing bowl on medium-high speed until soft peaks form (about 1-2 minutes).
  5. Add the powdered sugar and vanilla extract, as desired, and continue beating until combined. Serve immediately.

Notes

  • This recipe makes about 1 1/2 cups of whipped cream.

Find it online: https://beyondfrosting.com/coconut-whipped-cream/