Allergy friendly. cupcake happy!

The best thing about canned coconut milk is the dairy-free coconut whipped cream! This is an absolute treat and a dream come true for those who can’t have dairy.

COCONUT WHIPPED CREAM

1 can full-fat coconut milk, chilled (I prefer Thai Kitchen or Whole Foods brand, chilled several days)
1/3 cup powdered sugar

Freeze the stainless steel bowl and wire whip attachment of a stand mixer for at least 30 minutes. From the coconut milk can, scoop out only the solid white part of the coconut milk that has separated from the liquid (the less liquid, the better). Place the solidified coconut milk and the powdered sugar in the chilled bowl. Whip on high speed for two minutes (turn off the mixer once or twice during whipping to scrape down the bowl). Use as a whipped topping on cakes, pies or other desserts. It pipes from a dessert decorator or piping bag beautifully! To make it extra special, before whipping, you can also add 1 vanilla bean, scraped. Store in the refrigerator. So good!

Sheila’s Tips:

1)      When you chill the coconut milk, do so with the label right side up. When you are ready to prepare the whipped cream, open the can with a can opener from the bottom side. You should be able to easily pour off the liquid part and you can scoop the white solid portion into your mixing bowl.

2)      I reserve the liquid part and use it in any of my cake recipes that call for milk or non-dairy milk…it makes a very moist and tender crumb.

3)      Like dairy whipping cream, this will not hold up well when the weather is humid, so plan accordingly! Also be sure to refrigerate your dessert if you won’t be serving this immediately.