I love whipped cream. Who doesn’t, really? I used to fill a bowl with redi-whip and top it with chocolate chips for dessert!
I figured there had to be a way to recreate this yumminess without using dairy products. I toyed with the idea of whipping soy creamers, but never got around to trying it out. Then I saw the idea to use canned coconut milk. Genius! The flavor is delicious (subtle, not too “coconutty”) and it is so easy. Here’s how to make it yourself:
Coconut Whipped Cream
makes enough for 4 servings, and is easily doubled for larger crowds
1 can full fat coconut milk
3 T powdered sugar
1 tsp vanilla
Refrigerate the can of coconut milk overnight (pay attention to your can…some specify which end to open….put the end you will open facing up). Once chilled, carefully remove can without shaking it. Open the can and scoop the hardened coconut cream off the top, being careful to leave the thinner, more watery coconut milk in the can (you will use this in the awesome smoothie that you will now make tomorrow morning!). Put the coconut cream into your mixer (or in a bowl if you use a hand mixer) and begin to whip, slowly raising the speed to the highest setting. The cream will quickly start to thicken.
Once it is starting to thicken, add the powdered sugar and vanilla. Whip it a few minutes longer. Some recipes I’ve seen use some form of thickener in their whip creams. I’ve found that making it ahead of time and chilling it thickens it up nicely, without any added ingredients. Of course, you can serve it right away, it just won’t be quite as firm. This makes a delicious topping for all kinds of desserts, including my Spiced Chocolate pudding. Enjoy!
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