Coconut Whipped Cream
Ingredients
The cream
-
1
can
full-fat coconut milk
The sweetener
-
1-3
tablespoons
powdered sugar
-
1
teaspoon
vanilla extract
Instructions
- Chill the mixing bowl and beater in the freezer for 5-10 minutes.
- Remove the chilled mixing bowl and carefully open the refrigerated can of coconut milk.
- Scoop out the thick layer of coconut cream from the top of the can into the mixing bowl, discarding the coconut water.
- Whip the coconut cream on medium speed for 2-4 minutes until fluffy and small peaks form.
- Add the powdered sugar and vanilla extract, then beat until well incorporated.
- Serve immediately or refrigerate in a sealed container. Re-whip if it becomes too firm.
Nutrition Facts (estimated)
Servings
about 6
Calories
100
Total fat
9g
Total carbohydrates
6g
Total protein
1g
Sodium
5mg
Cholesterol
0mg
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