This coconut whipped cream is just as delicious as regular whipped cream. It can even be used as a vegan frosting because it becomes thicker after you refrigerate it. Melt vegan chocolate chips and whip them into the coconut cream for a spectacular chocolate frosting or drizzle in a dash of pineapple juice and frost gluten-free carrot cupcakes! Yum!

Coconut Whipped Cream

 

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Prep time

5 mins

Total time

5 mins

 

Author: The Glisten Girls

Recipe type: Dessert

Cuisine: Vegan

Ingredients

• 1 can coconut milk, chilled at least 2 hours
• ½-1 tsp. honey or maple syrup
• 1 tsp. vanilla extract

Instructions

1. Place the thick, creamy part of the coconut milk in a mixing bowl and discard the watery part.
2. Whip coconut cream with mixer using the wire whisk attachment for 2 minutes.
3. Add sweetener and vanilla extract and whip for 30 seconds.
4. Scrape down the bowl and whip for about one more minute, or until airy.
5. Serve immediately or refrigerate.

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