Ingredients
1 can (13.5 oz) full-fat coconut milk
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup shredded sweetened coconut
Fresh berries, optional
Instructions
Chill the can of full-fat coconut milk in the refrigerator for at least 12 hours, or overnight.
Toast the shredded coconut: Spread the shredded coconut in a dry skillet over medium-low heat. Stir or toss frequently until lightly golden and fragrant. Immediately transfer to a plate to cool completely.
Open the chilled can of coconut milk carefully. Scoop out only the thick, solid cream from the top into a chilled mixing bowl.
Using a hand mixer or immersion blender, whip the coconut cream until it becomes light and fluffy.
Gradually add the powdered sugar and vanilla extract, and whip again until smooth and well combined.
Spoon the cream into serving cups or ramekins.
Top each with a few toasted coconut bits and optional fresh berries.
Refrigerate for at least 1 hour before serving.
Notes
For best results, use a full-fat coconut milk and ensure it is well-chilled prior to opening.
Adjust the amount of powdered sugar to your preferred level of sweetness.
You can prepare the coconut cream in advance and store it in an airtight container in the refrigerator.
Leftover cups can be kept in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 5
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 14g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 16g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg