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Coconut Whipped Cream
Homemade vegan pumpkin pie with coconut cream.
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Chloe Coscarelli This dairy-free whipped cream alternative is light, fluffy, creamy and perfect for topping your favorite desserts.

Technique tip: For best results, coconut whipped cream should chill in the refrigerator for a few hours or overnight before serving.

Work quickly to keep everything cool. The colder your kitchen and equipment are, the better your whipped cream will hold up.

Ingredients

    • One 13.5-ounce can coconut milk (not lite), preferably Thai Kitchen brand or Whole Foods 365 brand, chilled in the refrigerator overnight (be sure not to shake or stir)
    • 1/2 cup powdered sugar

Preparation

Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes (if it is not very cold, the cream will not whip properly). Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).

Add powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.

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