Coconut Milk Whipped Cream is a cinch to make and the perfect non-dairy topping for any dessert, hot cocoa, ice cream or even homemade waffles.
Making this Coconut Milk Whipped Cream is almost too simple to have to explain but it is so great for those of you who want a dairy-free alternative to regular whipped cream. I like the Thai Kitchen brand. I have found that those that have less additives work best.
The most difficult part of making it is having to remember to put the can in the refrigerator 6-8 hours before you want it. (or overnight or course is perfect too)
While the can is in the frig, the cream and water will separate and the cream will rise to the top of the can.
There are two ways you can get the cream itself out of the can. Careful not to shake the can when you remove it from the refrigerator.
You can open from the top and scoop out the cream or you can turn the can over and open it from the bottom. The liquid will be there and you can pour it off then scoop out the cream.
You can save the coconut water to use in a smoothie.
1 can full fat coconut milk or coconut cream (if you can find it in your store), refrigerated, coconut water poured off
2 tablespoons powdered sugar or raw honey (adjust more or less for sweetness)
½ teaspoon vanilla extract, optional
Place can of coconut milk in the refrigerator for 6-8 hours
Chill a bowl in the freezer for about 10 minutes before mixing cream.
Add ingredients to the bowl and mix with a hand mixer on high for 3-5 minutes.
Serve or chill for later use.
If not using immediately, you may want to whip it again right before serving.
Coconut Milk Whipped Cream
- 15 ounces coconut milk refrigerated, coconut water poured off
- 2 tablespoons raw honey or powdered sugar adjust more or less for sweetness
- ½ teaspoon vanilla extract optional
- Mix all ingredients in a bowl with a hand mixer on high for 60 seconds.
- Serve or chill for later use.
- If not using immediately, you may want to whip it again right before serving.