Description
Light, fluffy coconut whipped cream made from chilled full-fat coconut milk, perfect as a dairy-free topping for desserts and drinks.
Ingredients
- 1 400 ml/13.5 fl oz can full fat coconut milk, refrigerated 1-2 days
- 1–2 tbsp powdered sugar (optional)
Instructions
- Chill a large mixing bowl (or bowl of a stand mixer) in the fridge for 10 minutes.
- Remove the can of coconut milk from the fridge. Scoop the hardened coconut cream into the chilled bowl, leaving the liquid behind and setting it aside.
- Using a hand mixer or stand mixer, beat the coconut cream on high for about 2 minutes until light and fluffy. Avoid over-beating.
- If the cream is too thick or lumpy, add a small amount of reserved coconut liquid (about 1/2 tablespoon at a time) and beat until smooth.
- Taste and add 1-2 tablespoons powdered sugar if desired, then mix briefly to combine.
- Use immediately or store in the refrigerator until ready to use.
Notes
- Make sure the coconut milk is well chilled so the cream separates properly.
- Do not shake the can before opening.
- Store leftovers in the fridge for up to 3 days; re-whip if needed.
- Best used as a topping for fruit, desserts, or hot drinks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 10 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
