Dairy-free whipped cream is a luscious and fluffy treat that pairs well with just about any dessert! Enjoy it on a bowl of fresh berries, pie, cake, or anything else you can think of!
Melt the coconut oil and warm the coconut milk in a pot or microwave until it is lukewarm. Add both to a high-speed blender and mix on high until the mixture is smooth.
Transfer the blended mixture to a mixing bowl, cover, and refrigerate it for at least 6 hours, or until it’s thickened and chilled (it’s best to leave it overnight).
Add the powdered sugar, vanilla, and cream of tartar to the chilled bowl of coconut milk and oil. Using an electric mixer, whip the chilled mixture on high speed until it becomes light, fluffy, and forms stiff peaks, about 3-5 minutes.
You can use the whipped coconut cream immediately, or store it in the refrigerator for up to 3 days. If it becomes too firm in the refrigerator, re-whip it before using it to achieve the desired texture.