How to Make Coconut Whipped Cream

Prep Time 00:05 Inactive Time 08:00 Total Time 08:05 Yields 1-1/2 cups

Ingredients

Directions

  1. Refrigerate the coconut cream for at least 8 hours, but preferably 24 hours.
  2. Scoop out the solid part of the coconut cream and add to the bowl of an electric mixer (or you can use a hand mixer). Leave behind any of the thin watery coconut milk, reserving for another use.
  3. Whip the cold coconut cream with the whisk attachment until light and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for an additional minute.
  4. Use immediately or store for up to 4 hours.

Recipe Notes

  1. You can use honey to sweeten this, but the whipped coconut cream will have a looser texture to it and won't be as stable.
  2. If you anticipate using this recipe often, always leave a can of coconut cream in your refrigerator!
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