Ingredients and Weight:
- 1 can (13.66 oz) full-fat coconut milk, well chilled
- 1/4 cup powdered sugar (optional)
- 1/2 teaspoon vanilla extract (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Open the can of coconut milk and scoop out the solid cream that has separated from the liquid (about 1 cup).
- Place the coconut cream in a chilled mixing bowl.
- Use an electric hand mixer or stand mixer to whip the coconut cream on high speed until stiff peaks form, about 2-3 minutes.
- If desired, add powdered sugar and vanilla extract to taste and continue whipping until combined.
Nutritional Information (per 1/4 cup serving):
- Calories: 200
- Fat: 20g
- Saturated fat: 16g
- Sodium: 0mg
- Carbohydrates: 6g
- Sugar: 5g
Dish Characteristics:
- Light and fluffy
- Rich and creamy
- Dairy-free and vegan
- Versatile (can be used as a frosting, ice cream topping, or dip)
User Comments:
- "This whipped coconut cream is absolutely delicious! It's so light and fluffy, and it has a wonderful coconut flavor."
- "I can't believe this is vegan! It's the perfect frosting for my chocolate cake."
- "I used this as a dip for fruit and it was a hit! The kids loved it."
Special Precautions and Tips:
- Make sure the coconut milk is well chilled before whipping for best results.
- If you don't have an electric mixer, you can whip the coconut cream by hand using a whisk, but it will take longer.
- This whipped cream can be stored in the refrigerator for up to 3 days.
- If you want a thicker whipped cream, add more powdered sugar.
