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.
Prep Time: 5 minutesminutes
Total: 5 minutesminutes
Servings: 6servings (1.5 cups)
Ingredients
1(400 ml) can coconut cream, refrigerated for at least 8 hours or up to several days
¼cup(35) powdered sugar, sifted if lumpy*
½teaspoonvanilla paste or extract
Instructions
Remove the chilled can of coconut milk from the refrigerator.
Open the can from the bottom and pour off all the watery liquid that should have separated.
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).
Add the powdered sugar and vanilla.
Whip on high speed until fluffy and thick, 1-2 minutes.
Refrigerate until needed, up to 2 days. Re-whip if the cream separates.
Notes
*In place of powdered sugar, feel free to use 1 tablespoon maple syrup or honey instead. The cream might not be as smooth or fluffy but it will still taste delicious!If it's warm in your kitchen, chill your mixing bowl and whip attachment for 10 minutes before whipping the cream. Nutrition values are for 1 of 6 servings.