Coconut Whipped Cream - Vegan Dairy Free Whipped Cream
Make dairy-free whipped cream from the thick cream in a chilled can of coconut milk. Refrigerate the can overnight, use a chilled bowl and beaters, then whip the separated cream with icing sugar and optional vanilla.
Ingredients
- 1 can (400 ml) Coconut Milk (20% fat)
- 1 tbsp (8 g) Powdered/Icing Sugar, to taste
- Vanilla Extract can also be added
Instructions
- Place coconut milk can in refrigerator overnight.
- Place a bowl and hand mixer whisks into freezer for at least 15 minutes before making the whipped cream.
- The next day, open can without shaking the can.
- Scoop out only the cream from the can into the chilled bowl.Save the coconut water, in case the whipped cream is too thick.
- Add vanilla extract, if using, and sift powdered/icing sugar into the cream.
- Beat the cream with a hand mixer, on medium speed until soft peak. About 7-10 minutes.