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Coconut Whipped Cream


  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4-6 1x
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Ingredients

  • 1 (13-ounce) can whole coconut milk
  • 1 tablespoon organic maple syrup or raw honey
  • 1 teaspoon vanilla extract

Instructions

  1. Place the can of coconut milk in the refrigerator overnight or at least 8 hours before making the whipped cream
  2. Chill a metal bowl and whisk or beaters in the freezer for 15 minutes
  3. Take the coconut milk out of the refrigerator and remove the lid. Be sure not to shake or tip the can to encourage separation of the cream and liquid.
  4. Gently scoop out the coconut cream, placing it in the chilled bowl.
  5. Save the remaining liquid in the refrigerator for a smoothie.
  6. Using an electric hand mixer or whisk, whip the coconut cream until light and fluffy.
  7. Whip in the maple syrup and vanilla extract.
  8. Use right away or store in a glass jar in the refrigerator for up to 3 days
  9. Bring it back to room temperature when using again

Notes

Chill coconut milk in the refrigerator overnight or for at least 8 hours.

  • Category: Dessert
  • Cuisine: Paleo, Vegan