Description
A simple coconut whipped cream recipe. A dairy free and vegan alternative to traditional whipped cream!
Ingredients
Scale
250 milliliters coconut cream (1 cup)
1–2 tablespoons confectioner’s sugar, or to taste
1 teaspoon vanilla extract (or vanilla bean paste)
Instructions
Pour the coconut cream into a metal mixing bowl. Whisk gently, then cover with clingfilm/plastic wrap and transfer to the refrigerator to chill, at least eight hours, or overnight.
With a hand mixer, whip the chilled coconut cream on high speed for one minute, or until soft peaks form.
Mix in the confectioner’s sugar and vanilla extract.
Use immediately. Store leftover coconut whipped cream in the refrigerator for up to five days.
Notes
Use coconut cream for this recipe, rather than coconut milk.
- Prep Time: 10 minutes
- Chilling Time: 8 hours
- Category: Frostings and Fillings
- Method: No Bake