Coconut Milk Whipped Cream
Today I'm going to share with you how to make Coconut Milk Whipped Cream with just a little bit of hands on time and a few ingredients. You'll want to dollop it on top of all your summer desserts!
Servings: 8 servings
Calories: 207kcal
Equipment
Ingredients
- 2 cans full fat coconut milk Thai Kitchen is awesome for this
- 2 teaspoons vanilla
- 2-3 tablespoons sweetener such as agave maple syrup or powdered sugar
Instructions
- The day before you need your whipped cream, place the cans of coconut milk in the refrigerator. This will allow the coconut water and cream to separate and for the cream to harden.
- Without shaking them too much, remove the coconut milk cans from the fridge and open them with a can opener. Use a spoon to scoop the hardened coconut cream from the top of the can into a large bowl or your stand mixer.
- With a hand mixer or your stand mixer fitted with the whisk attachment, whisk the hard cream until it begins to soften and stiff peaks form. This will take about 4-5 minutes.
- Add in the vanilla and 3 tablespoons of sweetener and mix thoroughly to combine.
- Taste for sweetness and add more sweetener if desired.
- Dollop and enjoy!
Notes
This coconut milk whipped cream never lasts long in our house, but if you happen to have leftovers, don't worry! You can easily store it for a later use.
To store leftover whipped cream, simply place it in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 207kcal | Carbohydrates: 7g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 212mg | Fiber: 0.01g | Sugar: 4g | Vitamin C: 2mg | Calcium: 17mg | Iron: 3mg
