3-Ingredient Vegan Coconut Whipped Cream

Name: 3-Ingredient Vegan Coconut Whipped Cream
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: American
Ingredients: 1 (400 ml) can coconut milk or coconut cream, refrigerated for at least 8 hours or up to several days; ¼ cup (35) powdered sugar, sifted if lumpy*; ½ teaspoon vanilla paste or extract

5 mins prepServes 6

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.

6 servings

What you need

1 coconut milk

¼ cup powdered sugar

½ tsp vanilla paste

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Instructions


0 Remove the chilled can of coconut milk or cream from the refrigerator. Don&#39;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.

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3-Ingredient Vegan Coconut Whipped Cream

What you need

Instructions

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