Whipped Coconut Cream

1 14-ounce can coconut cream or full-fat coconut milk
1/4 to 3/4 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)

Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can—you want to encourage separation of the cream and liquid.

The next day, chill a large mixing bowl 10 minutes before whipping. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top layer of thickened cream and leave the liquid behind (reserve for use in smoothies and baking).

Beat for 30 seconds with a mixer until creamy. Then add confectioners’ sugar to taste (and vanilla, if using) and mix until creamy and smooth, about 1 minute. Taste and adjust sweetness as needed.

Use immediately or refrigerate. It will harden and set in the fridge the longer it’s chilled. Coconut whipped cream will keep for up to 1 to 2 weeks.

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