There is nothing I love more in the world than some really good strawberries with just a touch of coconut whip cream. My hubby and son love nothing more than a spoonful of almost frozen coconut whip cream when they pass by the freezer…so one can only imagine that we can go through a container of coco whip pretty darn fast during strawberry season. This Easter we were planning on making some bunny pancakes but needed some whip cream but since we are on quarantine still…the only option was to find a recipe to make it at home. I will admit that I was a little skeptical about how it was going to taste but it was super bomb and super fast to make. This is how easy 3 ingredient coconut whip cream is:
What You Need:
1 can of Coconut Cream
1/2 cup of Powdered Sugar
1-1.5 tsp of vanilla
How to Make it:
- Put the can of coconut cream in the fridge the night before or 8 hours prior to making
- Once fully chilled, open can and take only the solid cream out and put into a bowl
- Add powdered sugar and vanilla to cream
- Mix, Mix, Mix until you reach a nice creamy consistency
***Tip: Keep refrigerated when not using but it will be a crowd please for sure
ENJOY!!!