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
Pour can into bowl.
Add vanilla and sugar, and stir.
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!