3-Ingredient Whipped Coconut Cream
This homemade Coconut Whipped Cream is a great dairy free alternative to whipped cream. It can be used in place of whipped cream in many recipes, serve it with pies, or use as cupcake frosting. Bonus, it has a great flavor!
Servings: 1 cup
Ingredients
- 1 can unsweetened coconut cream 13.5 oz, 400 ml
- 2 - 3 tablespoon powdered sugar use more or less to taste
- ¼ teaspoon pure vanilla extract
Instructions
- Refrigerate coconut cream overnight. Do not shake the can. Scoop out the top cream and leave the liquid.
- Add coconut cream to a mixing bowl along with powdered sugar and vanilla extract, beat until stiff peak.
- Use as you would regular whipped cream.
Notes
- Calories are estimated for ¼ cup serving.
- The top cream portion weigh about 7 oz, so about half the can.
Nutrition
Serving: 32g | Calories: 108kcal
