I love desserts. Apple pie, cake, cookies, and pancakes (not a dessert, but who cares?!). The problem though: every one of them is better with a generous dollop of whipped cream–and I’m totally allergic to milk. Makes me just a tiny-bit sad. But, I am nothing if not resourceful, and maybe a little crazy. I came up with this too yummy Coconut Milk Whipped Cream Recipe that totally makes every dessert happy to have a squishy topping on top. And that’s what we all want, right? A happy dessert? LOL!
By the way, I use this recipe for making pretty much ANYTHING that needs whipped cream. Icing? Yup. Topping for pancakes? Yup. Ice Cream? Yup. So, it’s really versatile. Just don’t be sorry if you think it’s so good that you end up eating it all before it gets on top of your desserts…it’s really that good.
Ingredients for Coconut Milk Whipped Cream
- 2 cans coconut milk (I have the best luck with Sun Luk brand–the other stuff just doesn’t behave right and get fluffy while Sun Luk fluffs right up)
- 1/2 cup powdered sugar
- 2 tspn vanilla extract
How to Make Coconut Milk Whipped Cream
- Refrigerate coconut milk in the can overnight (or just for an hour, or even 10 minutes, if that’s all you’ve got). This is so it will separate.
- Open your cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the powdered sugar and vanilla to the coconut cream.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Enjoy!
Coconut Milk Whipped Cream Recipe - Vegan and Paleo
I came up with this too yummy Coconut Milk Whipped Cream Recipe that totally makes every dessert happy to have a squishy topping on top. And that's what we all want, right? A happy dessert? LOL!
Ingredients
- 2 cans coconut milk, I have the best luck with Sun Luk brand–the other stuff just doesn’t behave right and get fluffy while Sun Luk fluffs right up
- 1/2 cup powdered sugar
- 2 tspn vanilla extract
Instructions
- Refrigerate coconut milk in the can overnight (or just for an hour, or even 10 minutes, if that’s all you’ve got). This is so it will separate.
- Open your cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the powdered sugar and vanilla to the coconut cream.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Enjoy!