Coconut Whipped Cream

Topped with: COCONUT WHIPPED CREAM (Dairy-free)


  • 1 15-ounce can full-fat coconut milk
  • 1 tbl powdered sugar or more to taste (optional)
  • 1 tsp vanilla or more to taste (optional)




  • Mixing bowl
  • Hand beaters or a stand mixer


  • Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
  • Open the can of coconut milk. There will be a firm, waxy layer on top.
  • Scoop out this firm layer coconut cream that has solidified at the top of the can.
  • Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
  • Place this cream in the bowl of a stand mixer, or a large bowl.
  • Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
  • Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

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