Ingredients for Coconut Whipped Cream
- Coconut Milk
- Vegan Powdered Sugar
- Soymilk Powder
- Vanilla Powder
- Lemon Extract
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How to Make Coconut Whipped Cream
- Refrigerate one 13.5-ounce can of full-fat coconut milk for at least 4 hours, or preferably overnight for best results.
- Chill your mixing bowl and whisk in the refrigerator for optimal whipping.
- Carefully open the chilled can of coconut milk. Scoop out the thick, solidified coconut cream from the top, leaving the watery liquid behind (reserve the liquid for another recipe).
- Place the coconut cream in the chilled bowl.
- Beat the coconut cream with an electric mixer (handheld or stand) until it becomes thick, fluffy, and holds stiff peaks. This should take approximately 3-5 minutes.
- (Optional) For a stiffer topping, gently whisk in 1-2 teaspoons of soft vegetarian gelatin or powdered agar agar (follow package directions for dissolving).
- Store the whipped cream in an airtight container in the refrigerator.
- Use within 2-3 days for best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
81g
Carbs
2g