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Fluffy homemade marshmallow in a rustic wooden bowl with fresh berries in the background.

Coconut Whipped Cream

Baked bree smiling woman enjoying homemade jam at kitchen table.Melissa Nicholson
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Prep Time 1 day
Cook Time 0 minutes
0 minutes
Total Time 1 day 5 minutes
Course Dessert
Cuisine American
Servings 1
Calories 45 kcal

Ingredients
  

  • 1 14-ounce can full-fat coconut milk, refrigerated for 24 hours
  • 1-3 tablespoons powdered sugar to taste
  • 1 teaspoon pure vanilla extract optional

Instructions
 

  • Chill a mixing bowl and beaters in the freezer for 10 minutes before starting.
  • Open the can of coconut milk without shaking. Scoop out the solidified coconut cream, leaving the liquid behind.
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  • Place the coconut cream into the chilled mixing bowl.
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  • Using an electric mixer, beat the coconut cream on medium speed until it begins to become fluffy.
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  • Add powdered sugar, starting with 1 tablespoon and increasing to taste. Add vanilla extract if using.
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  • Continue to beat the mixture until it forms soft peaks and has a smooth texture, about 3-5 minutes.
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  • Serve immediately or store in the refrigerator in an airtight container for up to 1 week.
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Nutrition

Calories: 45kcalCarbohydrates: 9gProtein: 0.02gFat: 0.2gSaturated Fat: 0.2gSodium: 1mg
Keyword coconut, coconut whipped cream
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