For whipped coconut cream, be sure to use coconut cream or full-fat coconut milk. And remember to chill before whipping!
Prep Time10minutes
Total Time10minutes
AuthorGlutenFreeBaking.com Elizabeth Barbone
Ingredients
1(13.5 ounces) can full fat coconut milk
1/4cuppowdered sugar (1 ounce; 28 grams)
1teaspoonvanilla extract
Instructions
Place the can in the refrigerator. Chill overnight.
Open the can of coconut milk and scoop out the hard coconut cream. (If after an overnight chill, there isn’t a layer of hard coconut cream, you can’t make whipped coconut with that brand of coconut milk.)
Place the coconut cream in a small mixing bowl. Use a handheld mixer and whip until light and fluffy. (Sometimes it looks a little gray. This is normal.) In a slow and steady steam, pour in the sugar and vanilla extract. Whip until combined.
Serve. Whipped coconut cream lasts about two days in the refrigerator. Rewhip before serving.