Coconut Cream
Whip up this fluffy, 10-minute dairy-free Coconut Cream recipe! It's a light, vegan topping perfect for all your favorite desserts.
Ingredients
- 2 cans full-fat coconut milk (refrigerated overnight)
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
Instructions
- 1
Scoop cream: Open the cans of chilled coconut milk and scoop out the solidified cream into a mixing bowl, leaving the clear liquid behind (save it for another use, such as in smoothies).
- 2
Beat cream: Using an electric mixer, beat the coconut cream on high speed until it starts to thicken and soft peaks form.
- 3
Add ingredients: Add the powdered sugar, vanilla extract, and a pinch of sea salt to the bowl. Continue to beat until well combined and the mixture reaches a whipped cream consistency.
- 4
Refrigerate: Transfer the coconut cream to a container and refrigerate until ready to use. It will firm up a bit more when chilled.
Cook it from the original
This recipe comes from bakedbree.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bakedbree.com