Homemade Coconut Whipped Cream (Dairy Free Vegan)
Coconut Whipped Cream Author: Laura @ Petite Allergy Treats
Author: Laura @ Petite Allergy Treats
Ingredients
- 1 can coconut cream (not milk)
- 2-4 T powdered sugar
Instructions
- Allow can to cool in a refrigerator overnight. The longer the better but at least 5 hours.
- Scoop out entire cream out of can; leave the small amount of liquid at the bottom.
- Using a hand mixerr, beat on high for 1 minute. Add sugar and beat another 4 minutes.
- Serve cold. Keep leftovers for up to 5 days in a covered container in the refrigerator.
Notes
I have only made this with
canned coconut cream, not coconut milk
both are available in stores. Coconut milk contains a higher water content. The coconut cream is almost pure fat so the entire can is almost used. Coconut milk could work in a pinch but only the solid fat from the top would work and will not yield as much as a full can of cream.
canned coconut cream, not coconut milk
both are available in stores. Coconut milk contains a higher water content. The coconut cream is almost pure fat so the entire can is almost used. Coconut milk could work in a pinch but only the solid fat from the top would work and will not yield as much as a full can of cream.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/homemade-coconut-whipped-cream-dairy/