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Homemade Fluffy Coconut Cream Whipped
This delightful creation has been a staple in my kitchen and a crowd favorite during gatherings.
Ingredients
- 400 ml can of full-fat coconut milk (preferably organic)
- 2 tbls of powdered sugar
- 1 teaspoon of pure vanilla extract
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Directions
Place the can of coconut milk in the refrigerator for at least 6 hours, preferably overnight. This process helps the coconut milk thicken and separate. The cream will rise to the top, making it easier for you to scoop out.
Carefully open the chilled can and scoop out the thickened cream into a bowl. It's crucial you just get the cream and attempt to avoid as much liquid as possible to ensure a fluffy whip.
Add the powdered sugar and vanilla extract to the thickened cream.
Using a hand mixer or stand mixer on medium-high speed, whip the ingredients until it forms soft peaks, which takes around 2-3 minutes. The key here is not to overwhip it since that may lead to a grainy texture.
Taste your whipped cream. If you prefer it a touch sweeter, feel free to add more powdered sugar and whip it again briefly to combine.
Your Homemade Coconut Cream Whipped is ready to serve! It's fantastic on fruit salads, desserts, or pancakes. Remember, it should be used immediately or stored in an airtight container in the refrigerator for up to 3 days.
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