Dairy-Free Whipped Cream
Recipe Info
Author: Audrey Dunham
Prep Time: 8 hours
Ingredients
- 2 cans full fat coconut milk (typically found in baking aisle), chilled in the refrigerator for 8 hours or overnight
- 2/3 cup + 2 tsp powdered sugar
Instructions
- Start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine).
- Open the chilled cans of coconut milk and add only the thick, hardened cream (it will rise to the top) to the chilled bowl. Set aside the liquid and save for another recipe.
- Beat the cream with an electric hand mixer or stand mixer on high until smooth, about 30 seconds. Then, carefully add the powdered sugar and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.
Notes
The leftover liquid from the coconut milk is great in smoothies!