Coconut Whipped Cream

Jo Zimny

By
@EmilyJo

This is so delicious and a great alternative to dairy whipped cream. Please note I didn't add the chilling time of the coconut milk to the preparation time.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Ingredients

1-14 oz can(s)
coconut milk, unsweetened (not the lite kind)
1/3 c
powdered sugar
1/4 c
soymilk powder
2 tsp
vanilla powder (if using vanilla sugar decrease this amount slightly)
2
drops, lemon extract
1 pinch
cream of tartar

Directions Step-By-Step

1
Put the can of coconut milk in the fridge for anywhere from 4 hours to a few days. Also chill your bowl and whisk if you use a whisk. The colder the better.
2
Open the can of coconut milk and remove the cream from the top of the can and put it into your whipping bowl. Keep the left over milk for something else.
3
Whip the coconut cream until light and fluffy.
4
Gently beat in the rest of the ingredients.
5
Store in the fridge and use as fast as you can, this spoils easily.
6
For a stiffer topping add some soft vegetarian gelatin or powdered agar in equal amounts.
7
Bon Appetit!

About this Recipe

Course/Dish: Dips, Other Sauces, Spreads