Coconut Whipped Cream (Non-dairy)

Ingredients

  • 1 can (13.5-15 oz) coconut cream
  • 1 tbsp (15 mL) powdered sugar
  • 2-3 tsp (10-15 mL) vanilla extract

Directions

  1. Refrigerate the can of coconut cream overnight so that the liquid and solid separate. 

  2. Open the can and place the solids into a small bowl to break up the chunks. Reserve the liquid for another use. (Use the liquid in smoothies or oatmeal!) 

  3. Put the solids into the container of the Whipped Cream Maker & Decorator. Add in powdered sugar and vanilla.

  4. Place the lid to secure. Pump the handle until contents reach the desired consistency. 

Yield:

  • 16  servings

Nutrients per serving:

Calories 90, Total Fat 4 g, Saturated Fat 3.5 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 10 g, Fiber 0 g, Sugars 13 g, Protein 0 g

Cook's Tips:

Use full fat coconut cream (not light). You need the fat in order to get the creamy texture.

Cream of coconut is a different product than coconut cream. Coconut cream is the recommended product for this recipe.

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