Just because you're vegan doesn't mean you can't enjoy a deliciously rich and creamy whipped topping. This coconut whipped cream topping is absolute proof it can be done!
2 (14-ounce) cans full-fat coconut milk
1/3 cup powdered sugar
Chill coconut milk in the refrigerator for 4 - 12 hours. Chill the whisk attachment and mixing bowl in the refrigerator as well.
When you're ready, attach the chilled whisk attachment to mixer.
Open the chilled cans of coconut milk, being careful not to stir or shake the contents inside.
Carefully scoop the top thick 'cream' from the coconut milk from inside the can; reserve the remaining coconut milk/water for smoothies or other recipes and place the thick coconut cream in the chilled mixing bowl. Add the powdered sugar.
Whip the coconut cream and sugar until just smooth and thick, about 20 - 30 seconds. Do not overmix or the mixture will fall and become thin.
Use the whipped cream immediately, or cover and refrigerate up to 4 hours prior to use.
Photo © Depositphotos.com/Pics4ads