Description
A soft, fluffy whipped coconut cream made from chilled full-fat coconut milk, lightly sweetened with powdered sugar and finished with pure vanilla for a creamy dairy-free topping.
Ingredients
Scale
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 to 2 tbsp powdered sugar (optional, for sweetening)
- ½ tsp pure vanilla extract
Instructions
- Place the unopened can of full-fat coconut milk in the coldest part of the refrigerator and leave it completely undisturbed overnight for at least 12 hours. Do not shake or tip the can.
- Open the chilled can carefully. Scoop only the thick, solid coconut cream from the top into a chilled metal mixing bowl. Leave the translucent coconut water at the bottom and save it for smoothies.
- Using an electric hand mixer or stand mixer with a whisk attachment, beat the solid coconut cream on medium-high speed for 1 to 2 minutes until creamy, soft, and fluffy.
- Sift in the powdered sugar and add the vanilla extract. Beat for another 30 seconds to incorporate. Serve immediately, or store in the refrigerator where it will firm up slightly.
Notes
Use full-fat coconut milk and keep the can completely still while chilling so the coconut cream and water separate properly. For the softest texture, serve immediately after whipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 55
- Sugar: 1g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg