Ingredients:
1 can of full fat coconut milk
2 tablespoons confectioner's (powdered) sugar
1/2 teaspoon vanilla
 |
| vanilla not pictured.....oops |
Start out by chilling your coconut milk in the fridge overnight. Make sure not to shake the can to allow the fat to separate. When ready to use, scoop out the fat portion of the milk (that thick white portion that settles at the top) in a stand mixer with the whipping attachment. Whip the milk fat on high (my mixer was set between the 6 and 8 speed) until it starts to thicken and show peaks.
Add coloring to frost cupcakes, enjoy this atop a cake or come back tomorrow to see it dolloped on a chocolate cream pie!
Everyone needs some whipped cream on a Tuesday, right?
aaaaand this looks amazing. I'm so glad you shared this tonight! I just happen to have all of the ingredients. Perfect timing! ;)
ReplyDeleteWoohoo! Make yourself something sweet girl! Then let me know how it comes out ;)
ReplyDeleteSomeone was just telling me about this! We go meat and dairy free during Lent and I'm always looking for sweet alternatives. I'll need to try this one!
ReplyDeleteYes please do! It's so hard to find recipes that fit those guidelines! (though whipped cream probably doesn't make the dinner list on a regular basis ;))
ReplyDelete