Homemade Coconut Whipped Cream
Light, luscious, airy and sweet -- the perfect vegan topping for any treat.
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Servings: 1 cup
Ingredients
- 1 can 13-14 oz or container unsweetened coconut milk (full fat – 14gr. or more)
- 1/3 cup sifted confectioner’s sugar
- 1/4 cup non-dairy milk powder Coconut Milk Powder OR 1/4 – 1/2 tsp. cream of tartar
- 1/2 cup toasted sliced almonds, optional
- 1/2 cup toasted flaked coconut (sweetened), optional
Instructions
- Chill coconut milk by putting the unopened container in the refrigerator for at least 4 hours – this will help the milk to separate.
- Before preparing the cream, chill a metal mixing bowl and whisk attachment or beaters in the refrigerator or freezer.
- Open coconut milk by removing the lid – do not shake! Using a spoon, skim the thick cream off the top of the coconut water and transfer to the chilled bowl. There should be approximately 1 cup of cream skimmed off, leaving approximately 1/2 cup coconut water in the can to save for other uses.
- Beat the cream with the chilled whisk attachment or beaters until thick and fluffy – at least 3-5 minutes. Meanwhile, sift confectioner’s sugar and mix with non-dairy milk powder or cream of tartar. Stir in the sugar mixture with the cream and beat again until integrated and light.
- Cover and chill until serving.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.