Whipped Coconut Cream
The solid top layer from a can of coconut milk easily whips into velvety billows that can be used as a plant-based substitute wherever you might use conventional whipped cream.
Gather Your Ingredients
Key Equipment
Before You Begin
To ensure that the cream whips properly, be sure to use full-fat coconut milk here.
Instructions
1.
Refrigerate unopened cans of coconut milk for at least 24 hours to ensure 2 distinct layers form. Skim top layer of coconut cream from each can and measure out 1 cup (save any extra cream and milky liquid for another use). Using stand mixer fitted with whisk attachment, whip coconut cream, sugar, and vanilla on low speed until well combined, about 30 seconds. Increase speed to high and whip until mixture thickens and soft peaks form, about 2 minutes. (Whipped coconut cream can be refrigerated for up to 4 days.)
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