Whipped Cream


  • 1 can Thai coconut milk, full fat
  • 2 – 3 Tbsp. organic powdered sugar
  • 1/4 tsp. vanilla


  1. Refrigerate coconut milk for at least a couple of hours. Open the can and pour off the liquid, saving the “cream”.
  2. Add organic powdered sugar and vanilla to the cream.
  3. Whip with electric mixer until soft peaks are formed. Keep chilled until ready to use.
Browse Cook(s): Samantha Edwards
Browse Theme(s): Breakfast Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.