Prep time: 12 hours
Cook time: 5 minutes
Serves: About 1½ Cups of Whipped Cream
This Coconut Whipped Cream is rich, creamy and slightly sweet – it’s an awesome vegan replacement for standard whipped cream. It’s great with waffles (especially Pandan Waffles), fruit, desserts – it’s thicker than standard whipped cream so it would also be great as frosting for cupcakes or cakes.
www.foodisafourletterword.com
Refrigerate the can of Coconut Cream overnight. The cream should solidify and separate from the water in the can. Scoop out only the cream and place it into a mixing bowl (you should get about 1 Cup of cream)
Add 3 Tablespoons of Powdered Sugar. Whisk on the highest setting for 3-5 minutes. It will increase in volume and become slightly fluffy. Taste and add more sugar if you prefer. Enjoy!
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here.
-Van
4 Comments
Eman
February 14, 2019 at 4:28 pm
Can this be make with honey? Aslo, I have seen some Kefir recipes online, but hate to throw away a failed recipe. I trust your advice, do you have an easy Kefir recipe ” in the works” ?
Thanks again.
Van
February 15, 2019 at 4:34 am
Hi Eman, you can use honey as the sweetener, but the texture will be a little thinner than it would be with powdered sugar. You can also add a teaspoon of Tapioca Starch if you want the texture thicker.
Ike
September 2, 2021 at 11:51 am
Does this stay stabilize in room temperature? Or will it melt?
Van
September 2, 2021 at 11:55 am
It’s not stabilized, so you can’t keep it at room temperature.