With just two ingredients – canned coconut milk and powdered sugar, you can whip up this easy non-dairy, vegan whipped cream to serve with berries, dessert or anyway you wish to use it. Because I’m coconut obsessed, I can’t get enough of this stuff. The hardest part about making it is remembering to put the can in the refrigerator the night before, it’s that easy!
Light coconut milk will not work here, you’ll need to use the full fat kind. The cream floats to the top and hardens as it chills in the refrigerator all night. Then you combine it with sugar and whip it up. It’s best eaten within the hour, but if you have extra and need to refrigerate it, you can simply re-whip it the next day. If you prefer to use a different sweetener, that’s fine too. Enjoy!
Original Source: Whipped Coconut Cream