coconut milk whipped cream

Name: Coconut Milk Whipped Cream
Prep time: 10 min
Yield: 6
Cuisine: American
Ingredients: 14 ounce(s) can aroy-d brand full fat coconut milk; 1/4 cup(s) powdered sugar; 1/2 teaspoon(s) vanilla or almond extract

3 Pinches

Lori L (JostLori)

San Diego

Updated on Jul 16, 2023

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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prep time 10 Min

cook time

method No-Cook or Other

yield 6-8 serving(s)

Ingredients

14 ounces can aroy-d brand full fat coconut milk
1/4 cup powdered sugar
1/2 teaspoon vanilla or almond extract

How To Make coconut milk whipped cream

Step 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).

Step 2

Chill a metal mixing bowl for 10-15 minutes before starting to make the whipped cream.
Step 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.)
Step 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.
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