Dairy free whipping cream is so delicious and makes a perfect vegan substitute for traditional whipped cream. It's incredibly easy to whip up and only requires 3 ingredients or less!
Refrigerate canned coconut milk for at least 8 hours, or overnight.
Once the coconut milk has chilled overnight and you are ready to make the whipped cream, place a large mixing bowl into the freezer for 10-15 minutes to chill.
After the bowl has chilled, remove the cans of coconut milk from the fridge (do not shake them). Scoop out the thick coconut cream from the top and place it in the bowl, leaving behind the liquid.
Whip the coconut cream for one minute, then add in the vanilla and powdered sugar. Scrape the sides of the bowl until the powdered sugar and vanilla are fully incorporated.
Whip the cream on medium high until stiff peaks form and the consistency is similar to that of whipped cream. This could take around 5 minutes.