This 3 ingredients coconut whipped cream is a perfect vegan friendly substitute for traditional whipped cream, and comes together with coconut cream, maple syrup, and vanilla extract. It makes the perfect sweet topping for fresh fruit, desserts, and blended drinks.
1 (13.50z) can full-fat coconut milk, chilled for 1-2 days (see note for details)
1 tbsp powdered sugar
½ tsp vanilla extract
Prep the coconut milk. Chill the can of coconut and an empty bowl in the refrigerator overnight.
Separate the cream from the water. Open the coconut milk, scoop all the solid cream out and place in the chilled bowl. Set the remaining water aside and use for whatever you like.
Whip the coconut cream. Whip the coconut on it's own to get it nice and creamy before adding in sugar and vanilla and continuing to whip with an electric mixer. Continue to beat until stiff peaks form and enjoy!
Make sure to place a can of coconut milk in the fridge the night before you need this coconut whipped cream.