Homemade coconut whipped cream has been on my ‘what to make next’ short list and I finally made it. I don’t know why it was so intimidating, but I finally tested it out and voila, I present homemade coconut whipped cream.
Just as creamy and sweet as the store bought stuff with less of the bad stuff.
Thanks to The Minimalist Baker for the recipe:
1 can full fat coconut milk
1/4- 1/2 cup powdered sugar
Refrigerate the can of coconut milk for at least 24 hours (I keep one in the fridge to have at hand)
As you prepare the cream, chill your mixing bowl for 5-10 minutes in the freezer
Open the can of coconut milk and scoop out the thick cream, some cans will have it on the top with the clear liquid on the bottom, others will be all cream, depending on the type you buy
Add the cream to the chilled mixing bowl
Add the sugar and mix well until a thick cream is formed
Eat right away with your favorite fresh fruit, top a cake or save to have on hand for your next dessert! The peaches are perfect at the farmers market right now, just saying;)