- 1 (14 ounce) can unsweetened coconut milk
- 2 tablespoons white sugar, or to taste
- 1 teaspoon pure vanilla extract
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- 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.
- 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.
04/11/2018
recipepes.com
Whipped Coconut Cream (Vegan Whipped Cream), recipe
PT15M
PT1H
5
455 calories