Easy Coconut Whipped Cream (Gluten-Free, Vegan/Plant-Based

• Vegan
• Gluten free

• Canned Goods

  • 1 can Classic coconut milk, whole fat

• Baking & Spices

  • 1 tbsp Sweetener
  • 1/2 tsp Vanilla extract or vanilla bean

Found on nutritionicity.com

Description

Directions

• 1) Chill can of coconut milk in refrigerator overnight. Coconut milk must have been chilled for at least 10-12 hours for the separation of the cream and water to complete. A few minutes before making your whipped cream, place a small mixing bowl in the freezer to chill.
• 2) Remove your can of coconut milk from the refrigerator and flip it over. The coconut water will be on this end. Open the can and pour the coconut water off (I save it for using in smoothies, yumm!) Scrape out the remaining congealed cream into your chilled mixing bowl.
• 3) Beat the cream with an electric mixer until it appears smooth and the desired level of softness has been achieved. This will usually take 3-5 minutes. To make the whipped cream sweeter, add 1 tablespoon of sweetener (more or less to taste) and 1/2 teaspoon of vanilla extract or vanilla bean (more or less to taste). Beat again just until combined. If you prefer a thinner whipped cream you can add back in some of the coconut water that was removed and mix until desired texture is achieved. Unlike the dairy based version, coconut whipped cream will keep between 1-2 weeks in the refrigerator. It will be solid when removed from the chiller. It will soften up as it warms or you can lightly mix it with the electric mixer to loosen it up again.