Coconut Milk Whipped Cream Recipe
Photo source: Grandmother's Kitchen
This coconut milk whipped cream recipe can be used with any of your desserts. It gives a good alternative for those that are allergic to dairy products.
One 15-ounce can full-fat coconut milk
1 tablespoon pure cane sugar
1 teaspoon pure vanilla extract
One pint fresh strawberries.
Coconut Whipped Cream
Place the can of coconut milk in the refrigerator overnight.
Once cooled, open the can and scoop off the firm layer of coconut cream that has solidified on the top of the can.
Use only this thicken part, save the liquid and either drink it as is, or use in a smoothie.
Put the thickened cream into a chilled bowl and using an electric mixer, beat on high speed for 3 to 5 minutes until the cream is light and fluffy.
Beat in the cane sugar and vanilla.
Keep covered with plastic wrap and refrigerated until ready to use. The cream will keep for a few days.
Wash, dry and remove the stem from the strawberries.
Transfer the coconut whipped cream to a piping bag.
Cut the top third off the berries. Pipe the cream on top and place the strawberry top back on.