Dessert

Coconut Whipped Cream is for Dessert.

Coconut Whipped Cream takes 10 minutes to prepare.

Coconut Whipped Cream takes 10 minutes to cook.

Coconut Whipped Cream makes 20 servings.

The ingredients for Coconut Whipped Cream are:

1/4 cup C & H Powdered Sugar
1/4 tsp Trader Joe's Pure Bourbon Vanilla Extract
1 (14 fl. oz) can Trader Joe's Coconut Cream, Extra Thick & Rich

Here is how you make Coconut Whipped Cream:

1.Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.2.The next day, chill a large mixing bowl 10 minutes before whipping.3.Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).4.Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp - during the whipping process. That has worked for me several times.5.Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.6.Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!?Makes 2 1/2 cups. One serving equals 2 Tablespoons.

The nutritional information for Coconut Whipped Cream is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 51.1

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 6.6 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.0 g
• Protein: 0.5 g