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coconut milk whipped cream

jostlori avatar
Recipe by
Lori L (JostLori)
@jostlori
San Diego

This is a great alternative when you have vegan company. Make sure you use full fat coconut milk. Low fat will not thicken. NOTE: TIME DOES NOT INCLUDE OVERNIGHT REFRIGERATION OF THE CAN OF COCONUT MILK.

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yield 6 -8
prep time 10 Min
method No-Cook or Other

Ingredients For coconut milk whipped cream

  • 14 oz
    can aroy-d brand full fat coconut milk
  • 1/4 c
    powdered sugar
  • 1/2 tsp
    vanilla or almond extract

How To Make coconut milk whipped cream

  • 1
    The day before you need the whipped cream, place the can of coconut milk in the fridge. Do NOT shake or tilt the can. You want all the "cream" to stay on top).
  • 2
    Chill a metal mixing bowl for 10-15 minutes before starting to make the whipped cream.
  • 3
    Take the can of coconut milk from the fridge. DO NOT TILT or SHAKE! Remove the lid. Scrape out the thick cream on top and place in the chilled metal bowl. (Use the leftover liquid for something else.)
  • 4
    Beat the hardened cream with a mixer for 30 seconds until smooth. Add the powdered sugar and vanilla. Beat again until smooth and creamy, but DO NOT overbeat, as it will separate. Use immediately. Leftovers can be refrigerated for up to 2 weeks, but will harden.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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