coconut whipped cream
Why buy vegan whipped cream when you can make it yourself?
Quick & Easy
Budget-Friendly
Ingredients:
1 (14 oz) can of full fat coconut milk chilled in the fridge for 24 hours
2-4 tbsp of powdered sugar (adjust to desired sweetness)
½ tsp of vanilla extract
Servings vary
Chill a large mixing bowl and whisk attachment for at least 10 minutes in the freezer before making cream.
Remove the thick and hardened coconut cream from the can of coconut milk and place it in the chilled mixing bowl. (Be sure to leave the excess coconut water in the can)
Using the chilled whisk attachment, beat on medium high for 2 minutes.
Add sugar and vanilla and continue to beat for another 2 minutes.
Serve immediately or transfer into an airtight container. (cream will last for up to 1 week and will need to be whisked for a few seconds before serving again)
Enjoy!