Coconut Whipped Cream
This Coconut Whipped Cream is a light, dairy-free topping made with coconut cream, perfect for desserts, fruit, and more!
Servings: 4
Equipment
- Stand Mixer or Electric Mixer
Ingredients
- 1 13.5 oz can Coconut Cream Chilled in the fridge for 1 to 2 days
- 1 tbsp Powdered Sugar Sifted, you can add more if you would like a sweeter whipped cream
- 1 tsp Vanilla Extract or Vanilla Bean Paste
Instructions
- Place your can of coconut cream in the refrigerator for 1 to 2 days.
- When you are ready to make, chill your mixing bowl for 15 minutes in the fridge before whipping the cream.
- Open your can of coconut cream and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
- Using a hand mixer or stand mixer, fluff the coconut cream for 2 to 3 minutes. Add in the sifted powdered sugar and vanilla, if using. Then mix for an additional minute, until smooth and creamy.
- Note, that if the coconut cream is too thick and stiff (after adding your sweetener), you can thin it down with a little of the reserved coconut water. This will help to make it smooth and creamy. Just add a little bit at a time while mixing. I normally end up having to add 1 to 2 tbsp to get the whipped cream to my desired texture!
- Use the coconut whipped cream right away or store it in the refrigerator in a sealed container for up to one week. When you go to use it out of the fridge, gently mix before serving.