- 1 14-ounce can (414 ml) coconut cream (I really like Trader Joe's brand), or full fat coconut milk (Thai Kitchen is better)
- 1/4 - 3/4 cup (28 - 84g) icing/powdered sugar (use organic to make sure vegan ambiance)
- optional: 1/2 teaspoon vanilla flavoring
- Chill your coconut cream or coconut milk within the refrigerator overnight, ensuring to not shake or tip the can to inspire separation from the cream and liquid.
- The following day, chill a sizable mixing bowl ten minutes before whipping.
- Take away the coconut cream or milk in the fridge without tipping or trembling and take away the lid. Scrape the top, thickened cream and then leave the liquid behind (reserve to be used in smoothies).
- Note. in case your coconut milk did not harden, you most likely got a dud can without proper fat content. For the reason that situation, you can test to salvage it along with some tapioca flour - 1 to 4 Tablespoons of - throughout the whipping process. Which has labored for me personally several occasions.
- Place hardened cream inside your chilled mixing bowl. Beat for thirty seconds having a mixer until creamy. Adding vanilla (optional) and powdered sugar and blend until creamy and smooth - about one minute. Taste and adjust sweetness when needed.
- Use immediately or refrigerate - it'll harden and hang within the fridge the more it's chilled. Could keep for approximately one to two days!
- Coconut whipped cream is ideal for topping desserts like cake. hot cacao and frozen treats. It is also well suited for french toast. cake fillings. mousse. as well as no-churn frozen treats !
This isn't my original recipe or concept, rather one I have adapted from a number of other bloggers.