Whipped Coconut Cream (Vegan Whipped Cream)
Recipe by Karen Gaudette Brewer from allrecipes.com
8 Hr. 10 Mins.
Ingredients
4
4 servings
- •1 (14 ounce) can unsweetened coconut milk
- •2 tablespoons white sugar, or to taste
- •1 teaspoon pure vanilla extract
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 220
- Carbohydrate: 9g
- Fat: 21g
- Fiber: 1g
- Protein: 2g
- Sugar: 6g
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