coconut milk whipped cream
Prep time: 
Total time: 
I am pretty sure I've seen this on the internet for at least five years, it was someone's genius idea, and so whomever that is, we should all say thank you!
  • 1 can of full-fat (important!) coconut milk chilled in the refrigerator at least over night
  • 4 T sifted (also important!) powdered sugar
  • ½ t extract (almond or vanilla, or another flavor, depending on what you're making)
  1. Chill a mixing bowl and a whisk in the freezer overnight, and chill your can of coconut milk in the fridge over night.
  2. Once your coconut milk has been in the fridge overnight the cream and liquid have separated, and for this you are only using the cream, so flip the can upside down, open it, and pour out the few inches of liquid that have collected on the bottom (drink it up or use it in a smoothie).
  3. Put the remaining thick coconut cream into your cold mixing bowl and whisk (I have read that you can do this by hand but I used my stand mixer because I'm lazy and it doesn't get enough use anyway) for a few (2-3) minutes on medium-high speed until the coconut cream starts to look fluffy.
  4. Add the sifted powdered sugar and the extract (if you like) and keep whipping until the cream is stiff and makes peaks (and generally is the consistency of whipped cream).
  5. Enjoy! (I pipped it out of a bag very successfully).
Recipe by The Yummy Kind at