Coconut Whipped Cream
Coconut Whipped Cream
- 1 14- ounce can full fat coconut milk
- 1/4 – 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Chill your coconut cream or coconut milk in the refrigerator overnight
- 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, thickened cream and leave the liquid behind
- You can use the liquid in smoothies or acai bowls
- Place hardened cream in your chilled mixing bowl
- Beat for 30 seconds with a mixer until creamy
- Add vanilla and powdered sugar and mix until creamy and smooth, about 1 minute
- Use immediately or refrigerate