Coconut Whipped Cream

• servings: 15 servings
• active time: 1 day
• total time: 1 day 5 minutes

Ingredients

2 Cans Full-fat coconut milk

4 Tablespoons Icing sugar (optional)

Directions

Place your cans of coconut milk in the fridge and chill for 24 hours.

Remove the cans from the fridge and open them gently, making sure not to shake them.

Scoop the white, creamy part from the top of each can and place it into a bowl, trying not to get any water at all in there.*

Place the bowl of coconut cream into the fridge for 30 minutes. At the same time, place a mixing bowl and beaters into the freezer.

After the 30 minutes is up, remove the cream from the fridge and mixing bowl and beaters from the freezer. Transfer the cream into the mixing bowl and whisk on high speed until the cream becomes thick and holds stiff peaks. Take care not to mix beyond this point or it will become runny again.

Add the icing sugar a little bit at a time and whisk it in briefly before adding the rest.

Store, covered, in the fridge for up to 1 week.

Nutrition

• Serving Size: 1 15th
• Calories: 98 kcal
• Total Fat: 9 g
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g