Light, sweet, with just a hint of flavor from its coconut cream base, this whipped cream is perfect for topping cake, ice cream, waffles, berries, or just eating with a spoon. Who knew non-dairy could be so creamy?

Prep time: 10 min. or less. Plus, make sure to chill your mixing bowl, beaters, and coconut milk or cream in the fridge or freezer for several hours or overnight before making this recipe.

Ingredients:

½ cup coconut cream*

2  tablespoons (+ 2 more teaspoons for sweeter whipped cream) powdered sugar

1 ½ teaspoons vanilla

1. Put all ingredients in your chilled bowl and beat with an electric mixer on medium or high until light and airy.
2. Serve immediately if possible.

*The harder, bright white stuff that separates to the top of the can during the chilling process is the coconut cream. You can also buy coconut cream, but still chill it before using.