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Coconut Milk Whipped Cream

By Nicole Spiridakis

1.9

(2)

Ingredients

One 13.5-oz can full-fat coconut milk
3 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract

Preparation

  1. Step 1

    Store the can of coconut milk upside down in the refrigerator overnight.

    Step 2

    The next morning, turn the can right-side up and open it. Drain the liquid into a separate container and discard.

    Step 3

    Place the coconut milk solids in a large bowl and add the confectioners' sugar and vanilla. Beat with an electric mixer on medium-high speed until the mixture resembles whipped cream, about 1 minute.

    Step 4

    Use immediately in place of whipped cream as a frosting or as an accompaniment.

Reprinted from Flourless., by Nicole Spiridakis, copyright 2014. Published by Chronicle Books.
TagsDessertCoconut MilkVanillaHerbs & SpicesDairy FreeGluten FreeRawEasy5 Ingredients or FewerNo-CookElectric MixerCookbooks
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