Homemade dairy-free whipped cream nirvana is closer than you might think! This coconut whipped cream is simple to make and positively decadent to enjoy!
Homemade Coconut Whipped Cream
Plan ahead by putting the can of coconut milk in the refrigerator the day before, making it super easy to make insanely delicious coconut whipped cream in just minutes.
Vegan, GF Tres Leches Cake (yes, you read that right!)
- 1 can unsweetened coconut milk (full fat – 14gr. or more)
- 1/3 cup sifted confectioner’s sugar
- 1/4 cup non-dairy milk powder (Vance’s DariFree™)
- 1/2 cup toasted, sliced almonds – optional –
- 1/2 cup toasted, flaked coconut (sweetened) – optional –
Chill coconut milk by putting the unopened can in the refrigerator for at least 4 hours – this will help the milk to separate.
Before preparing the cream, chill a metal mixing bowl and whisk attachment or beaters in the refrigerator or freezer.
Open coconut milk can by removing the lid. Using a spoon, skim the thick cream off the top of the coconut water and transfer to the chilled bowl. There should be approximately 1 cup of cream skimmed off, leaving approximately 1/2 cup coconut water in the can to save for other uses.
Beat the cream with the chilled whisk attachment or beaters until thick and fluffy – at least 3-5 minutes. Meanwhile, sift confectioner’s sugar and mix with non-dairy milk powder. Stir in the sugar mixture with the cream and beat again until integrated. Cover and chill until serving.
*Hop to the yummy recipe for this Dairy-Free, Gluten-Free Tres Leches cake!