A vegetarian/vegan all these years and I’m just now making Coconut Whipped Cream for the VERY FIRST TIME?!??! What in the heck was I waiting for?? It’s EASY and AMAZZZZZING!
At Trader Joes, I bought two cans of this coconut cream – I actually purchased them a while ago, not knowing what I would do with them. Before whipping, I tasted the cream, and was amazed by how creamy and sweet it is. (PERFECT!!)
Making the “Whipped Cream” was ridiculously easy and only required 2 ingredients: Coconut Cream & Powdered Sugar. I refrigerated the cream overnight so the cream turned in to a solid – there was some liquid coconut water at the bottom of the can which I saved for a smoothie.
I whipped the cream in a Kitchenaid Stand Mixer, although a hand mixer would have gotten the job done as well. Adding a few tablespoons of powdered sugar at a time, I did taste tests until the flavor was to my liking. OR maybe I added little bits at a time so I would have more opportunities for taste tests…. Regardless, I only used 3-4 tablespoons of powdered sugar at most. It didn’t take much – the cream itself is already very sweet.
I got this recipe from the Minimalist Baker and I am forever grateful to her for the inspiration. I used this cream atop my Mini Pumpkin Pies for Thanksgiving, it was perfectly light, fluffy, and rich, and is holding up well in the refrigerator.