- 1 can coconut milk or coconut cream (13.5oz)
- 1-2 tbsp powdered sugar, or stevia to taste
- optional 1/4 tsp pure vanilla extract
*Be sure to read through the FAQ listed above in this post. And if you’re a visual learner, you might find it useful to check out the video above showing how to make the coconut whip cream.Chill coconut milk or cream in the fridge overnight. Once cold, open the can and transfer only the thick and creamy part to a bowl. (Discard the watery part, or save for another recipe.) Using either a stand mixer or hand beaters (or a fork and a lot of arm strength), whip the cream with your sweetener and optional vanilla until it forms stiff peaks like real whipped cream!View Nutrition Facts
Calories: 33kcal