Ingredients

The following ingredients have 1 Servings
  • 1 15 oz Can Unsweetened Coconut Cream (or Full-Fat Unsweetened Canned Coconut Milk)
  • 1/4 to 1/2 Cup Powdered Sweetener* (to taste, see notes)
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract* (optional, see notes)

Instruction

  • Chill the canned coconut cream (or milk) in the fridge overnight.
  • Scoop out the chilled coconut cream, leaving any clear liquid in the can, and add it to the bowl of a stand mixer or a large bowl if you are using an electric hand mixer.
  • Whip the coconut cream using the whisk attachment (if using a stand mixer) over a medium-high speed until you get fluffy stiff peaks before adding in your sweetener of choice and extract if you're planning on using them.
  • Whip everything together until combined. Stop whipping to taste test and scrape down the sides of the bowl as needed.
  • Use the coconut whipped cream right away or transfer it to a closed container to chill in the fridge until you're ready to use it.