Updated: Jan 24
Need a dairy-free alternative to whipped cream? The base for our whipped cream requires only 1 ingredient: canned coconut milk. This recipe is so quick and easy!
Whipped Coconut Cream
1 can full-fat coconut milk
20 g powdered sugar, add more to taste
1/2 tsp Vanilla Extract
Small pinch of salt
other extracts, powders, flavorings (e.g. matcha powder)
Refrigerate coconut milk at least 4 hours (or overnight).
Remove coconut milk from refrigerator (making sure to not shake the can). Open can and scoop out the fatty cream and put into mixing bowl. Save clear liquid for use in other desserts.
Sift in powdered sugar, vanilla extract, and salt. Using electric mixer, whisk the cream until you see soft peaks. For additional sweetness, add more powdered sugar and keep mixing. If coconut cream is not whipping up, add tapioca starch 1 tbsp at a time and mix. Refrigerate until ready to consume.