1(398 ml/14 oz can) full fat coconut milk or coconut cream(see note)
2tablespoonsconfectioners' sugar(powdered sugar)
¼teaspooncream of tartar
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Place the unopened can of coconut milk in the fridge for at least 24 hours.
Remove the can from the fridge when you’re ready to make the whipped “cream.”
Open the can and carefully scrape the solid cream out, leaving the watery part behind (save the coconut water to add to a smoothie!).
Place the cream and the remaining ingredients in a tall measuring cup.
Using an immersion blender, blend until thick. You can also use the whisk attachment on a hand mixer.
If, after 2-3 minutes of blending, you still don’t have a scoopable product then there’s likely too much liquid and it won’t work. It’s very important to use a high fat coconut milk (see note).
Makes about 1 1/2 cups, serving size 1/4 cup.
This recipe will only work with a high fat coconut milk. Check the nutrition facts and choose one that has a minimum 130 calories in a ¼ cup. We tested it with one brand that had 100 calories in a ¼ cup and it made a semi-scoopable whipped product but it wasn’t nearly as good as the one with more fat!