Coconut Whipped Cream
This light, fluffy and decadent Coconut Whipped Cream is an easy, dairy-free dessert topping that you'll want to put on everything! Made with just 3 ingredients, you'll never settle for Cool Whip again.
- Prep time
- 24 hr
- Cook time
- 16 hr 48 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 can (13oz/403ml) full fat coconut milk, chilled
- 2 tbsp powdered sugar (optional)
- 1 tsp 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.