Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.
Ingredients
- 1 can unsweetened coconut milk , 14 ounce
- 2 tablespoons white sugar , or to taste
- 1 teaspoon pure vanilla extract
Instructions
-
1
Refrigerate can of coconut milk, 8 hours or overnight.
-
2
Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
-
3
Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
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4
Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Nutrition Facts
Per serving
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