YIELD: 1 CUP
This whipped cream could not be easier.
Stash a few cans of coconut milk in your fridge so you are ready to rock when the need arises for whipped cream.
Also, use the best-quality coconut milk you can, and be sure it’s full fat—with this recipe, quality counts.
1 (13.5-ounce) can full-fat (organic is best) coconut milk
1 tablespoon confectioners sugar, or 1 teaspoon powdered stevia
- Before you attempt to whip your coconut cream, place the can of coconut milk in your refrigerator and chill overnight.
- Flip the can upside down and open.
- Drain all liquid from the can (use it in smoothies or recipes that call for non dairy milk) until you are left with just the thick white cream from the can.
- Place the cream and confectioners sugar into a sturdy mixing bowl, and using a whisk attachment, whip until fluffy.
- Use immediately.
