If you enjoy coconut then you must try this coconut whipped cream. Not only is it heavenly, but it’s also dairy free!
I love dipping my strawberries in homemade whipped cream but I think I may like this coconut alternative even better.
Coconut whipped cream is made with coconut milk.
You do need to plan a little ahead. The coconut milk needs to be placed in the refrigerator overnight so that the cream portion separates from the more watery section.
You also need to pay attention to what kind of coconut milk you buy. I first purchased some Thai coconut milk from Ranch 99 but the coconut milk did not separate in the fridge. I’ve found that the American brands work best and you also need to make sure it is a full fat coconut milk and not a light version.
I’m so excited to have discovered this! It’s great for all kinds of desserts – try it with my creamy Avocado Mousse!
Coconut Whipped Cream
- 1 can full fat coconut milk or premium coconut cream
- 2-3 tbsp powdered sugar
- Place can of coconut milk or cream in fridge overnight. Right before making coconut whipped cream, remove can from fridge and open top with can opener. Carefully extract the solid cream portion which should have floated to the top. You can use the remaining watery section of the coconut milk for other purposes.
- Add in 2-3 tbsp of powdered sugar. Mix on high speed until soft peaks form. Serve immediately or keep unused cream in fridge.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.