Coconut Whipped Cream

This is the best diary free substitute for real whipped cream. This recipe is so simple but a great trick for anyone needing a creamy dairy free alternative to cream.

Ingredients:

One can (13.66 fl.oz. or 403mL) of Unsweetened Coconut milk (I use Thai Kitchen Organic)

1/2 cup Powdered Sugar

Directions:

  1. Scoop out all the thick, white coconut cream from the can (leave the liquid in the can) into a mixing bowl

  2. Add powdered sugar

  3. Using a hand mixer, blend the coconut cream and powdered sugar together. Do not over mix as this will make your cream more runny.

  4. Refrigerate 30 minutes to an hour before serving and your cream will set better.

Notes:

  • If you use the entire contents of the can, your whipped cream will never set and will just stay soupy. Make sure you just scoop out the solidified cream to use (the liquid will be at the bottom of the can).

  • Not all cans of coconut milk are created equal. Some brands will only make straight milk in them and they will never set in to cream no matter how much you beat it.

  • You can purchase cans of just Coconut Cream but they tend to run a little more pricey at the store.

Jorie C