With Thanksgiving on the way, I thought I would let you know how we top pies around here. I have also been known to put
a big scoop a bit on hot cocoa or a dairy free latte. Mmmm… Whipped topping made with coconut milk? Yes, please.
Whipped Coconut Cream
1 – 14 ounce can coconut milk (not light), chilled in refrigerator overnight
2 tablespoons powdered sugar
¼ teaspoon gluten free vanilla
Chill a mixing bowl and beaters for mixer in freezer for 20-30 minutes.
Carefully open chilled can of coconut milk, spooning the thick “cream” from the top. Avoid the thin liquid underneath. Beat coconut cream in the chilled bowl for several minutes to form peaks.
Add sugar and vanilla and continue to beat for another minute.