It's true! You really can make an amazing dairy-free whipped topping using canned coconut milk! All you need is:
- one can full fat coconut milk
- powdered sugar, to taste
First, you need thick creamy coconut milk. Canned coconut milk really does vary in terms of thickness. I have found that Native Forest is one of the best.
Second, to get the coconut milk at thick as possible, put it in the refrigerator overnight. When you open the cold can, you should have thick cream. Scoop the thick cream into a chilled bowl. If there is water at the bottom of the can don't use that part.
Using an electric mixer whip the chilled coconut milk, adding powdered sugar to taste.
Use as you would whipped cream. It's delicious on this dairy-free pumpkin pie.
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