Homemade Coconut Whipped Cream (Dairy Free Vegan)
Coconut Whipped Cream Author: Laura @ Petite Allergy Treats
  • 1 can coconut cream (not milk)
  • 2-4 T powdered sugar
  1. Allow can to cool in a refrigerator overnight.  The longer the better but at least 5 hours.
  2. Scoop out entire cream out of can; leave the small amount of liquid at the bottom.
  3. Using a hand mixerr, beat on high for 1 minute.  Add sugar and beat another 4 minutes.
  4. Serve cold.  Keep leftovers for up to 5 days in a covered container in the refrigerator.
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.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/homemade-coconut-whipped-cream-dairy/