Eggless Classic Coconut Whipped Cream

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.6

(10)

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Ingredients

6 servings

1 can (13.5 oz) full-fat coconut milk
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
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.
2
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.

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