Ingredients
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1
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3
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Directions
With just two ingredients canned coconut milk and powdered sugar, you can whip up this easy non-dairy, vegan whipped cream to serve with berries, dessert or anyway you wish to use it. Because Im coconut obsessed, I cant get enough of this stuff. The hardest part about making it is remembering to put the can in the refrigerator the night before, its that easy!,Light coconut milk will not work here, youll need to use the full fat kind. The cream floats to the top and hardens as it chills in the refrigerator all night. Then you combine it with sugar and whip it up. Its best eaten within the hour, but if you have extra and need to refrigerate it, you can simply re-whip it the next day. If you prefer to use a different sweetener, thats fine too. Enjoy!,
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Steps
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1
Done
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Open the Can Without Shaking and Spoon Out the Thick Cream at the Top of the Can, Transfer to a Medium Mixing Bowl and Discard the Liquid Left Behind |
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2
Done
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Add the Sugar and Whip Using a Hand Mixer Until Creamy and Thick, About 1 Minute on High. |
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3
Done
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Refrigerate Until Ready to Use, Best If Used Within 2 Hours. |
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4
Done
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If It Stays Longer and Hardens, Whip It Once Again. |
