Coconut Milk Whipped Cream

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Oh, YUM.  Easy and delightful.  Use for so many different things – on top of fruit, cake, pies, whatever!

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  • 1 can full fat (NOT lite) coconut milk – choose a can that when you shake it you DON’T hear the liquid moving, which means it has separated
  • 2 Tbsp powdered sugar, or to taste

Put the can in the fridge once you buy it if you can.  Carefully open the can and keep separated the cream from the water.  Put the cream in the bowl.  (Save the coconut water for drinking or for making the chocolate mousse.)  Whip with a fork or whisk or electric beater if you want it fluffier, adding powdered sugar if you wish.  Keep refrigerated until using.  It will “melt” if left out of the fridge.  It will still be delicious, but won’t have the consistency of whipped cream anymore.

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2 thoughts on “Coconut Milk Whipped Cream

  1. Pingback: Chocolate Mousse (or Chocolate Pie Filling) | Plant Based for Health

  2. Pingback: Chocolate Cake | Plant Based for Health

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