If you follow Sweat & Cinnamon on Instagram you may have seen posts the other night of some delicious pancakes we had for breakfast-dinner, with blueberries and “coconut milk whipped cream”. Now this is something that I happened to figure out by absolute total accident. I am also sure this is nothing new, and were I to Google “coconut milk whipped cream” I might likely find heaps of recipes for it, BUT OH WELL.

It aaaalllll happened when I had opened a can of coconut milk for a dish I was making and, having not used the entire can for this particular recipe, I put the left over milk in a container to store in the fridge. Well what’da’ya know, when I went to use it the next day, it had a very  “whipped-creamy” like texture and BAM. That’s it.

So here, with likely my easiest recipe ever, I give you an actual-no-whipping-totally-dairy-free-delicious-whipped-cream hack.

Coconut Milk Whipped Cream

What you’ll need

  • 1 can of coconut milk (**MUST be real coconut milk without separating agents and/or a long list of extra ingredients, or this recipe will not work.)
  • 1 tbsp coconut sugar (or your choice of non-liquid sweetener.)
  • 1 tbsp vanilla extract

What you’ll need to do

Open can.

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To give you an idea of the ingredient list you are looking for.

Pour can into bowl.

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Because coconut naturally separates it SHOULD come out of the can funky looking. The “solid” part will likely be on top with the liquid at the bottom. You WANT it to look this way.

Add vanilla and sugar, and stir.

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Chill for a good couple of hours.

TIP: If you like your whipped cream thicker then, whilst in the “pour into bowl step”, simply add about half of the amount of liquid from the bottom of the can!

Enjoy!

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