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Whipped Coconut Cream

Once coconut milk settles, a thick, semisolid cream rises to the top. That layer can be scraped off and whipped into an airy dessert topping, a vegan alternative to whipped cream.


  • 1-3/4 cup homemade coconut milk
  • 2 tsp. confectioners’ sugar
  • 1/2 tsp. pure vanilla extract
  • Table salt


  • Let the coconut milk sit in the fridge for 2 days to chill thoroughly and separate fully.
  • The next day, scrape the thick cream from the top (you should have 1/2 to 3/4 cup), strain, and combine it in a chilled medium bowl with the confectioners’ sugar, vanilla extract, and a pinch of table salt. With a handheld electric mixer fitted with chilled beaters, beat on low speed until smooth and combined, about 30 seconds. Increase the speed to medium high, and beat, scraping the bowl occasionally, until the cream thickens and light peaks form, 6 to 7 minutes. The consistency should be like light Greek yogurt. Use immediately, or refrigerate in an airtight container for up to 3 hours.


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