Coconut Whipped Cream

Dorit Teichman Dorit Teichman
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Keep a can of coconut milk or cream in the refrigerator, and you’ll always be ready to whip up this fluffy nondairy topping.

10m 4
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Directions

  1. Chill a mixing bowl (ideally stainless steel) and the beaters of a hand mixer (or the whisk attachment for a stand mixer) in the refrigerator.

  2. Remove cream from the top of the can, leaving behind the liquid underneath. Add the cream to the chilled bowl and whip until soft peaks form, about one to two minutes.

  3. Add the sweetener and vanilla extract and mix until combined. Use as desired.

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1 Comment

Gitty •

Does this keep in the fridge? How far in advance can I make it?

Raquel Malul Kosher.com Team •
Reply to Gitty

It says it can last for 5-7 days in the fridge.