Coconut Whipped Cream

I was going to save this for tomorrow and post twice but I thought what the heck, I'll post it today! I just whipped up (see what I did there?) a batch of coconut whipped cream. Also known as the dairy free girl's guide to starry eyed Heaven. This substitutes regular whipped cream perfectly and is a cinch to throw together. 


1 can of

full fat

coconut milk

2 tablespoons confectioner's (powdered) sugar

1/2 teaspoon vanilla 

vanilla not pictured.....oops

Start out by chilling your coconut milk in the fridge overnight. Make sure not to shake the can to allow the fat to separate. When ready to use, scoop out the fat portion of the milk (that thick white portion that settles at the top) in a stand mixer with the whipping attachment. Whip the milk fat on high (my mixer was set between the 6 and 8 speed) until it starts to thicken and show peaks. 

Add confectioner's sugar one tablespoon at a time. Add vanilla and you're done! 

Add coloring to frost cupcakes, enjoy this atop a cake or come back tomorrow to see it dolloped on a chocolate cream pie! 

Everyone needs some whipped cream on a Tuesday, right?