Coconut whipped cream is one of the best weapons in the vegan dessert arsenal. Coconut Whipped Cream turns an ordinary dessert into something special with a fluffy, creamy, delicious dollop of whipped cream on top. I keep a can of Trader Joe’s Coconut milk in the fridge at all times, just in case. The best part? The recipe is super easy.
1 14 oz can organic coconut cream or milk, chilled overnight
2 T powdered sugar (to taste)
1/2 t. vanilla extract
Before starting, chill mixing bowl 15-30 minutes (optional).
Open can and drain off the clear liquid (not necessary if using coconut cream). The solid, almost shortening looking white stuff will be your fluffy whipped cream in just a moment.
Beat coconut cream in stand mixer or with electric hand beaters until nice and fluffy.
Add vanilla and powdered sugar to taste and beat to combine.
THAT’S IT! Enjoy on pies, pancakes, puddings, cakes, berries, etc. Stores well in the fridge tightly covered with plastic wrap for a few days but the texture is extra-amazing when freshly beaten.