A perfect lactose-free substitute for anything needing a dollop of whipped cream.  I’ve seen this in several places now, but I’ll give the credit to Thug Kitchen’s Official Cookbook (hilarious!) – I’ve even taken to keeping a can of coconut milk in the fridge in case of a dessert topping emergency!

Coconut Whip

1 can (400 mL) full fat coconut milk – COLD

1 to 2 T. icing sugar (to taste)

1/2 t. vanilla

Open your cold can of coconut milk and carefully lift out the solidified coconut cream on the top – save the rest of the liquid for your next smoothie – and add it into the (chilled) bowl of your electric mixer with the whisk attachment.  Beat it until it starts to increase in volume, add in the icing sugar and vanilla and beat it again until it fluffs up – this whole process should only take a couple of minutes.  This works best serving it straight away, but mine has done well (with 1 or 2 cans of coconut milk), whipping it a couple of hours ahead – enjoy!

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