Coconut Whipped Cream Recipe
Coconut whipped cream is a great dairy-free substitute for traditional whipped cream. All you need is a few cans of full fat coconut milk! This coconut whipped cream recipe is dairy-free, vegan, keto, and Whole-30 friendly.Â
- Prep Time: 24 hours
- Cook Time: 5 minuts
- Total Time: 1 day 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 can or carton of coconut milk
- 1 tbsp sweetener (I used Lakanto powdered erythritol)
- 1/4 tsp vanilla extract
Instructions
- Before you get started, you will need to refrigerate the can of coconut milk in the fridge overnight or for at least 6 hours. The cream will separate from the liquid once the coconut cream is chill.Â
- Open coconut milk and scoop off the coconut cream. The cream will be very thick and should easily scoop off from the top.
- Place cold coconut cream into a bowl and whip it with an electric mixer.
- Whip until coconut cream is fluffy. Feel free to add vanilla extract or your sweetener of choice to flavor this whipped cream.
Notes
Nutrition Facts
- Serving Size: 1 serving
- Calories: 114.7
- Fat: 11.4g
- Carbohydrates: 1.4g
- Protein: >1
Find it online: https://thecoconutmama.com/coconut-whipped-cream/