MAKES ABOUT 2 CUPS
Whipped coconut cream is a delicious vegan substitute for traditional whipped cream. Pipe this cream onto your favorite desserts or serve a dollop with fresh berries.
2 (8-OUNCE) CANS FULL-FAT COCONUT MILK
⅓ CUP POWDERED SUGAR
1. Chill the cans of coconut milk in the refrigerator for at least 8 hours.
2. Carefully open the cans and skim the fat from the top. Place the fat in the bowl of a stand mixer and beat for 15 to 20 seconds on low speed.
3. Add the powdered sugar and beat for 10 to 15 seconds until combined.
4. Cover the bowl and chill for about 1 hour.
5. Whip the cream by hand until smooth and serve immediately.