Low Sodium Vegan Coconut Whipped Cream

Total time8 hr 10 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp powdered sugar
½ tsp vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Place the mixing bowl and beaters in the freezer for 10 minutes before whipping.
2
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into the chilled bowl, leaving the watery liquid behind — you should have roughly 3/4 to 1 cup of solid cream.

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