Coconut Whipped Cream (3-Ingredients)
Delicious coconut whipped cream that's vegan, dairy-free, and easy to make!
Servings: 10
Calories: 135kcal
Ingredients
- 1 400-ml can chilled full-fat coconut cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Advanced Prep: The day before you want to make this recipe, place the can of coconut milk upside down in the fridge overnight.
- Remove the can of coconut milk from the fridge, turn back upright, and open the can. You will find coconut water on top. Discard the water or save it for another recipe.
- Transfer all of the firm coconut cream to the bowl of a stand mixer.
- Add the sugar and vanilla extract to the bowl and whip on high-speed until it's smooth and fluffy.
- Store it in the fridge if you're not serving right away, but serve as soon as possible.
Notes
- Storing Leftover Whipped Cream: This whipped cream is best enjoyed immediately. But, you can keep it in a sealed container in the fridge for up to a week. If it gets too firm, give it another whip with a hand mixer.
- Freezing Instructions: Homemade coconut whipped cream can last up to a month in the freezer. Place in a freezer-safe container or bag for best results. To thaw, place in the refrigerator to soften. Keep in mind that this will change the texture of the cream and it will not be as fluffy or smooth.
Nutrition
Calories: 135kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 132mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg