Chilling that can overnight is the whole secret here — it lets the rich coconut cream separate and firm up so it whips into soft, billowy peaks in just a few minutes. A touch of powdered sugar and a splash of vanilla round it out into something light, fragrant, and just sweet enough, with none of the heaviness of a traditional whipped topping. It holds its shape beautifully on pies, hot cocoa, or straight off the spoon, and keeps well in the fridge for a few days if you want to make it ahead. This one's an easy staple to have in your dairy free rotation whenever a recipe calls for a cloud of something fluffy on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Refrigerate the unopened can of coconut milk overnight (at least 8 hours). Place your mixing bowl and beaters in the freezer for 15 minutes before whipping.
Open the chilled can without shaking it. Scoop the thick, solidified coconut cream from the top into the cold mixing bowl, leaving the thin liquid behind. Reserve the liquid for another use or discard.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
