Whipped Coconut Cream (Vegan Whipped Cream) - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Karen Gaudette Brewer
Dairy-free whipped cream made with coconut milk.
Ingredients
- 1 (14 ounce) can unsweetened coconut milk
- 2 tablespoons white sugar, or to taste
- 1 teaspoon pure vanilla extract
Instructions
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
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