How To Make Coconut Non-Dairy Whipped Cream! So easy and also, grain-free, gluten-free and dairy-free!
Place a can of organic coconut milk in the refrigerator overnight or for at least 4-6 hours to get very cold.
Tip: I place the metal mixing bowl from my electric mixer in the refrigerator about 1 hour before I make the coconut whipped cream to get the bowl cold.
Place the thick, white coconut cream from the can of coconut milk into the cold mixing bowl and using the electric mixer, and whipping attachment, mix for about 1 minutes, trying to make sure to remove all lumps and make whipped cream very smooth.
Add the organic powdered sugar and mix for another minute. Taste for desired sweetness level and add more sweetener if needed. Then add the vanilla extract and mix until combined (about 20 seconds).
Then add the vanilla extract and mix until combined (about 20 seconds).
The coconut non-dairy whipped cream can be used right away or placed in the fridge for later use. You might have to re-whip if it needs it. To get the same effect I did in the photos, place the coconut whipped cream into a piping bag with tip. It's very easy to get this effect and fun too! Enjoy!