Indulge in the decadent combination of chocolate and coconut with this easy-to-make chocolate coconut whipped cream. Its vegan and dairy-free, perfect for topping desserts or enjoying as a sweet treat on its own.
Ingredients:
- 1 can 13
- 5 oz coconut milk, chilled
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Place the can of coconut milk in the refrigerator for at least 4 hours or overnight to allow the cream to separate from the liquid
Open the chilled can of coconut milk without shaking it
Scoop out the thick, creamy coconut cream that has risen to the top of the can and place it in a mixing bowl
Add cocoa powder, powdered sugar, and vanilla extract to the coconut cream
Using an electric mixer, beat the mixture on high speed for 2-3 minutes until it becomes light and fluffy, resembling whipped cream
Taste and adjust the sweetness or chocolate flavor as desired by adding more powdered sugar or cocoa powder
Serve immediately on top of your favorite desserts or store in the refrigerator for later use
It will firm up slightly when chilled
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