Coconut Whipped Cream
Easy and fast recipe to get a super fluffy and light coconut whipped cream.
coconut milk, coconut whipped cream, how to make coconut whipped cream, whipped cream
(1 cup) coconut milk
of vanilla powder
(optional) whipped cream stabilizer
Place coconut milk in the fridge overnight.
The next day, chill a large bowl in the freezer for 15-20 min.
Add in milk**, vanilla powder, sugar and stabilizer and whip using a hand mixer until stiff peaks form (5-10 min).
Serve immediately or place in the fridge for 1-2 hours if you want it to be extra firm.
**If you use canned coconut milk: open your can of coconut milk and scoop out the hardened coconut cream with a spoon into your bowl and use the remaining liquid to make a smoothie.