This recipe is perfect for topping off so many desserts. It goes well on top of cake, pudding, fruit, mousse, ice cream, or anything else you would like. It also works well as an icing! This whipped cream is a healthier version than the store-bought kind, but it is still delicious and tastes like coconut! Plus it’s vegan! This recipe is super quick to make, except for the fact that you need to chill a can of coconut milk for at least 24 hours, so I would recommend storing your cans of coconut milk in the refrigerator.
Ingredients
- A can of coconut milk chilled for at least 24 hours
- 1-2 tablespoons sweetener (sugar, maple syrup, agave syrup, powdered sugar, etc.)
- ½ teaspoon vanilla
Directions
- Take your can of coconut milk out of the fridge and flip it over. Open the can and scoop out the coconut cream into a bowl.
- Use an electric mixer to beat the cream until smooth and fluffy.
- Add in sweetener of choice to taste and vanilla. Mix again.
- Serve on top of any dessert or place in the refrigerator until ready to use.
