You know every now and again I like to switch things up, as I usually get tired of the old ways. Why make boring old whipped cream when you can make homemade coconut whipped cream instead? We have already looked at how to make homemade coconut oil, in an earlier blog post. This however, is definitely easier.
I do enjoy coconut in its various forms and use it as much as possible when either cooking or baking in my kitchen. Although you can use coconut milk for this recipe, I would recommend that you opt for the cream as that produces more whipped cream in the end. You are only going to need about 10 minutes to whip up your cream, and that should be enough for 6 servings.
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Here’s What You’ll Need:
- coconut cream or full fat coconut milk
- icing or powdered sugar
- vanilla extract (optional)
- large mixing bowl
- mixer
Prep for this recipe starts the night before, when you leave your coconut cream or milk to chill overnight in your fridge. The mixing bowl has to be chilled also before you start the whipping process. Remember you only want to whip the cream which should be at the top of the can when you open it. When all is said and done, you can either enjoy immediately or store in your fridge for up to 2 weeks.
You can get the full recipe & instructions on the Minimalist Baker blog, here…
How To Make Coconut
Whipped Cream
You can watch the video below on How to Make Coconut Whipped Cream | Minimalist Baker …
You can watch the video below on How to Make Whipped “Cream” from a Can of Coconut Milk …
You can watch the video below on Homemade Coconut Whipped Cream (Dairy Free)…
