How to make Whipped Coconut Cream (Non-dairy cake frosting)?

Whipped Coconut Cream is like making clouds out of coconuts, fluffy and sweet, perfect for topping cakes.

Coconut milk is our starting point, kind of like how water is the start of a bubble bath. You’ll need canned full-fat coconut milk, which is thick and creamy, not the thin kind you drink with breakfast.

Put the can in the fridge overnight, or even better, let it sit on the counter for 24 hours. This is like giving the coconut milk a nap so it can get ready to be fluffy. When it wakes up, the thick part will rise to the top, and you’ll have a layer of liquid underneath.

Take the thick, creamy part with a spoon, that’s your coconut cream. Put it in a bowl and use an electric mixer or even a whisk like you do when you make bubble bath. Beat it until it gets light and fluffy, just like clouds.

If you want it extra sweet, add a bit of sugar, kind of like adding sprinkles to your cake. Now you have whipped coconut cream, ready to go on top of your cake! Whipped Coconut Cream is like making clouds out of coconuts, fluffy and sweet, perfect for topping cakes.

Coconut milk is our starting point, kind of like how water is the start of a bubble bath. You’ll need canned full-fat coconut milk, which is thick and creamy, not the thin kind you drink with breakfast.

Put the can in the fridge overnight, or even better, let it sit on the counter for 24 hours. This is like giving the coconut milk a nap so it can get ready to be fluffy. When it wakes up, the thick part will rise to the top, and you’ll have a layer of liquid underneath.

Take the thick, creamy part with a spoon, that’s your coconut cream. Put it in a bowl and use an electric mixer or even a whisk like you do when you make bubble bath. Beat it until it gets light and fluffy, just like clouds.

If you want it extra sweet, add a bit of sugar, kind of like adding sprinkles to your cake. Now you have whipped coconut cream, ready to go on top of your cake!