Coconut Milk Whipped Cream Recipe
Creamy and dreamy, this coconut whipped cream is a luscious and dairy-free alternative that will add a touch of tropical sweetness to your favorite desserts. Chill a can of full-fat coconut milk overnight then whip it up with your choice of sweetener and a hint of vanilla for a delightful topping that pairs perfectly with fresh berries, cakes, or pies. It's a simple treat that's sure to make your taste buds tingle with delight.
— Constant Cookbook
Ingredients
- 1 can coconut milk (not the lite kind), chilled over night at least 8 hours
- 1-2 tablespoons of a sweetener of your choice: confectioner's sugar, honey, or maple syrup
- 3/4 teaspoon vanilla extract
Instructions
- Refrigerate coconut milk overnight.
- Remove the coconut milk from the refrigerator and turn upside down. Use a can opener and open the bottom side of the can. The coconut milk and coconut water should have separated in the can. Pour off the coconut water slowly, making sure not to loose any of the thick cream. You can save the water and use it in smoothies.
- Pour the creamy milk into the bowl of your mixer. Whip until smooth and creamy. Mix in sweetener and vanilla.
- Serve with berries over cake or pie!
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