- 1–14 oz or 400 ml can full-fat coconut milk
- 4 tbsp powdered sugar, agave or maple syrup
- 1/2 tsp vanilla extract (optional)
- Chill the coconut milk can in the fridge overnight.
- Refrigerate a large mixing bowl and the beaters at least 15 minutes before whipping.
- Remove the can from the fridge without tipping or shaking it, and open it. There will be a firm and thick white layer of coconut cream on top. Scoop the coconut cream into your chilled mixing bowl.
- Reserve the coconut water that has settled to the bottom of the can to make smoothies or oatmeal. You can also use it in baking and cooking.
- Whip the cream until fluffy.
- Add the vanilla extract, the powdered sugar, and the agave or maple syrup (or your favorite sweetener), and whip again for at least 1 or 2 minutes. This step is optional.
- Serve it over some vegan hot chocolate or plenty of other dessert recipes.
- Keep the leftovers in an airtight container in the fridge for 1-2 weeks. It will harden in the fridge. If the whipped cream becomes too firm, whip again before serving.
- Powdered sugar is the sweetener that works best for this recipe.
- You can use any other kind of sweetener, but you’ll probably need to add more or less of it depending on how sweet you like your coconut whipped cream.
- I don’t usually add any sweetener, especially if I want to use the whipped cream to make sweet recipes like vegan hot chocolate.
- Vanilla extract is optional, although it will give the coconut whipped cream a delicious flavor.
- Serving Size: 1/4 of the recipe
- Calories: 162
- Sugar: 11.9 g
- Sodium: 12 mg
- Fat: 11 g
- Saturated Fat: 11 g
- Carbohydrates: 14.4 g
- Protein: 1 g