Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don’t miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you’re always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm…! Plan ahead, because the coconut milk needs to chill overnight.
Original recipe makes 1 cup
1 (14 ounce) can unsweetened coconut milk
2 tablespoons white sugar, or to taste
1 teaspoon pure vanilla extract
8 hrs 10 mins
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Calories: 220 kcal
Carbohydrates: 9.1 g
Cholesterol: 0 mg
Fat: 20.9 g
Fiber: 1.1 g
Protein: 2 g
Sodium: 13 mg