Whipped Coconut Cream
Whipping your own dairy-free whipped cream is easy if you plan ahead. This recipe makes about 2 1/2 cups of whipped coconut cream, or about 20 servings of 2 tablespoons each. Vegan, dairy-free, gluten-free.
| Servings | Prep Time |
| 20servings | 5minutes |
| Passive Time |
| 12hours |
|
|
Ingredients
- 13.66fluid ounces full-fat coconut milk
- 1/4cup powdered sugar
- 1/2teaspoon vanilla
- 1pinch salt
Instructions
- Refrigerate coconut milk upside down for at least 12 hours. I keep a can or two in the fridge so it’s always ready. Chill a mixing bowl and whisk or beaters for at least 30 minutes.
- Turn the can of coconut milk over and scoop hardened white coconut cream into the chilled mixing bowl. Save the liquid at the bottom for smoothies, muffins, or curries. If you refrigerated the can right-side-up, don’t worry. Just pour off the liquid before you start scooping and watch for splashes.
- Using a whisk attachment if you have it or regular beaters, whip cream on high for about 30 seconds until smooth. Add remaining ingredients and whip until fluffy and forming soft peaks, about 2 minutes. Taste and add more sugar or vanilla as needed.
- Serve Whipped Coconut Cream at once, refrigerate for up to five days, or spoon into small containers and freeze for up to a year.
Recipe Notes
Nutritional Information for Whipped Coconut Cream
The nutrition label is for two tablespoons or 1/20th or the recipe above. Nutritional information is for supporting members and donors. If you don’t see it below, log in or join today! Log in to comment, too.
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