This coconut whipped cream is wonderfully easy to make and lick-the-spoon delicious. It’s the perfect replacement for dairy-based, traditional whipped cream and is every bit as tasty.
Ingredients
114-ounce canfull-fat coconut milk, see notes
½ cuppowdered sugar
1teaspoonvanilla
1teaspoontapioca starch, optional - see notes
Instructions
Put your can of coconut milk into your fridge overnight to chill. Turn the can upside down and open it from the bottom. Pour out the watery coconut milk and save it for another use.
1 14-ounce can full-fat coconut milk
Scoop the thick coconut cream out of the can and put it into a medium-sized bowl. Add the powdered sugar and vanilla.
½ cup powdered sugar, 1 teaspoon vanilla
Use electric beaters to whip the coconut cream for 30 seconds, or until soft peaks form. Add the optional tapioca starch if you're having trouble getting your coconut whipped cream to thicken.
1 teaspoon tapioca starch
Notes
Make sure that there is no guar gum or other additives in the coconut milk you buy or it may not thicken properly. We like to use Aroy-D coconut milk in this recipe.Add tapioca starch if you're having trouble with the coconut whipped cream thickening.