Coconut Whipped Cream

It doesn't get more decadent or more easy than this coconut whipped cream. This two ingredient whipped cream can be whipped up in under five minutes, and it is the perfect topping to just about anything! Deliciously dairy free and irresistibly creamy.

What you'll need:

1 can coconut milk (full fat)
Sweetener to taste (I prefer organic maple syrup or honey)

Begin by chilling an unopened can in the refrigerator for at least 8 hours or overnight. Carefully remove the lid and you should have a solid white block of coconut cream along the top of the can. Scrape this into a bowl, taking care to leave the coconut water at the bottom behind.

Using a hand or stand mixer, whip the coconut milk for about 3-5 minutes until it forms a firm whipped cream. When the consistency is right, add in your sweetener of choice. I prefer Stevia, but you could also use a small amount of fine-grain sugar. 

Vanilla Whipped Cream: Add 1/2 tsp. vanilla extract

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