Vegan Coconut Whipped Cream

Printed from: www.grandmotherskitchen.net

Ingredients

Yield: approx. 1 1/2 cups of whipped coconut cream

3 cans coconut milk - Not coconut water

1/4 cup confectioners' sugar (sifted)

1 teaspoon pure vanilla extract

Directions

1. Refrigerate can of coconut milk, 8 hours or overnight.

2. Put a glass or stainless steel bowl along with the beaters into the freezer for about 30 minutes to chill.

3. Once chilled remove from freezer for your recipe.

4. Open can of coconut milk, taking care not to shake it. We only want the top layer of thick cream that has separated.

5. Scoop the cream into your chilled bowl.

6. Using the chilled beaters whip for 2 minutes.

7. Add the confections’ sugar being sure to put through a sifter. If you don’t have a special flour sifter, you can use a regular sieve and a large flat spoon and work the sugar though the sieve that way. You want to get all the lumps out.

8. Add the vanilla and whip in.

9. Stabilized whipped cream will hold its consistency for at least a day which makes it a good choice if using it in combination in other dessert recipes that call for whipped cream (or cool whip).

ENJOY!

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