Sriracha Whip Cream
dairy, egg, soy and gluten free, vegan
  • 1 (13.5 ounce) can full fat coconut milk, refrigerated overnight
  • 4-8 tablespoons sriracha hot sauce*
  • *adjust to your heat preference
  1. Refrigerate coconut milk in can overnight.
  2. When ready to use, open can and transfer solid coconut milk to large mixing bowl. (Pour liquid into another container for later use - smoothies, salad dressings, etcetera).
  3. Add sriracha to solid coconut milk in bowl, and using hand mixer, whip to stiff peaks. Alternatively, you can use your stand mixer with balloon / wire whip attachment, at highest speed.
Recipe by spabettie at