Coconut Whipped Topping
Yield: 1 1/2 cups
- 14 oz coconut milk Thai Kitchen full fat
- 1/2 tsp vanilla (powder works best)
- 2 Tbsp organic powdered sugar OR 1 Tbsp raw honey OR any other sweetener
- 1 pinch salt
REFRIGERATE coconut milk overnight. For best results, chill your mixing bowl and serving bowl ahead of time, too!
SCOOP the thick cream off the top of the can.
ADD the vanilla, sweetener, and salt.
MIX with a hand mixer, egg beater, or lots of man power on a whisk for about 2 minutes until peaks begin to form.
DRIBBLE a little of the water from the can if it's too thick.
POUR into chilled serving bowl and refrigerate until ready to serve.
You can adjust the sweetener as necessary. Some people like it without the sweetener at all, and others like a small amount of stevia. Be careful about using liquid sweeteners, as you can make your topping runny. Play around with it and see what works best for you!