Light, airy, and sweet whipped coconut cream. And it's totally vegan.
Cold, large mixing bowl
One can of full-fat coconut cream- see notes below
On the sidelines:
1/4 cup [30g] powdered sugar
1 teaspoon vanilla extract
Tiniest pinch of salt
In order to whip up thick coconut cream, we need to get rid of any coconut water that may be in the can. To do this, throw the can of coconut cream in the fridge overnight. As the cream chills, the water will separate out from the solids.
Spoon out only the the cream from the can into your mixing bowl and save the coconut water for a smoothie or margarita.
On medium-low speed, beat the cream until soft peaks.
Add in the powdered sugar, vanilla, and salt and beat until stiff peaks.
Use immediately or store in the fridge for up to a few days.