How to Make Coconut Whipped Cream
Cake bakers, sugar fiends, muffin lovahs – if you’re looking for a healthier alternative to frosting or icing for your yummy baked goods, you gotta try homemade coconut whipped cream. It’s super easy to whip up, hella decadent, and dee-lish!
Coconut Whipped Cream
- Either refrigerate a can of organic coconut milk or place it in the freezer for an hour. This step is crucial (otherwise, your whipped cream will be runny and gross).
- After taking your chilled can of coconut milk out of the fridge, turn the can upside down (so all the coconut liquid is at the top), and open it with a can opener.
- Drain the water at the top of the can until you’re left with straight up thick, creamy, coconutty goodness.
- Plop that ish in a blender, add a teeny bit of stevia or sweetener of choice (to taste), vanilla extract (to taste), and some berries (for a bit of color, if you wish), and process until fluffy and whipped.
- EAT IT! 😀
Easy peasy, right?
What’s your favorite vegan treat to put whipped coconut cream on?
About Sunny (Sunny's Profile)
Longtime vegan, hardcore compassionate beauty junkie, serious cake aficionado, and lover of all things floofy and sparkly! If there's something in particular you'd like me to review, drop me a line at Sunny@VeganBeautyReview.com. You can also find me on Facebook, Instagram, Twitter, YouTube, and Google +.Filed in: vegan food
