I am so excited to share this recipe- it is super easy to make, cheaper than most other whipped creams, healthier, and stays much better than whipped dairy cream. For this recipe I use coconut cream (not to be confused with coconut milk). Coconut cream is similar to coconut milk, but the water content is much lower, and fat content is higher. When you refrigerate the coconut cream, much of the liquid will solidify. This solid cream is what you will use for the whipped cream! I use the leftover coconut water in a smoothie.
I use this whipped cream as a topping on waffles, hot cocoa, and in fruit salad. You could also use this as a cake frosting or filling (just add a tad more sugar for frosting). What’s nice about this whipped cream is the fact that it does not have an overwhelming coconut flavor. You can also easily add other flavors, like orange juice, lemon zest, or maple syrup.
Scoop out the solid cream:
|This is from only 2 cans of coconut cream.|
Whipped Coconut Cream
1 can Coconut cream
2 Tbsp powdered sugar
1 1/2 tsp vanilla
Can add a pinch of nutmeg and cinnamon.
Refrigerate can for at least 12 hours.
Open can and remove solid layer that has form on top OR flip can over to open liquid side to drain first.
Beat solid cream on high with confectioner’s sugar and vanilla.
Use immediately or refrigerate for up to one week.