3-Ingredient Vegan Coconut Whipped Cream
Serves 65 mins prep0 mins cook
Need a dairy-free dessert topping that's not overly sweet and made with simple ingredients? This whipped coconut cream is just as thick and luscious as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more. Made with 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut milk the day before you need it.
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What you need
Instructions
0 Remove the chilled can of coconut milk or cream from the refrigerator. Don't shake the can; we want the liquids and solids to stay separate. 1 Open the can from the bottom and pour off all the watery liquid that should have separated from the creamy solids. 2 Scoop out the solidified cream into the bowl of a stand mixer fitted with the whip attachment (or into a large bowl and use a whisk or hand mixer). 3 Add the powdered sugar and vanilla. 4 Whip on high speed until fluffy and thick, 1-2 minutes. 5 Refrigerate until needed, up to 2 days. Re-whip if the cream separates.View original recipe