Coconut Whipped Cream~ Vegan & Lactose Intolerant people listen up!!!!
I have a sweet tooth. I have to keep it under control. Sad face here. Really, even with this coconut whipped cream I still have to bring forth my moderation skills. But this coconut whipped cream hits the spot with just one or two dollups added to some fresh strawberries and blueberries.
- 1 can of *Refrigerated and turned upside down Unsweetened and Full Fat Organic Coconut Milk. (I’m not sure if the lite version will whip up as smooth)
- 1 teaspoon of pure Vanilla Extract
- 1 Tablespoon of Maple Syrup. (modify to taste)
Directions for making Coconut Whipped Cream:
Place empty and clean stainless steel bowl in freezer for 5 to 10 minutes. This will help keep the cream cool.
Take cold and upside down can of coconut milk and open. *Having it in the fridge overnight AND upside down makes the coconut cold and solid and the liquid content will easily pour out while the fat cream settles to the bottom. Save the liquid content for adding to other recipes or making up some coconut frozen treat.
Whip the coconut cream in chilled mixer and add Vanilla and Maple Syrup. Go light at first. It really doesn’t take much to sweeten this treat up. Keep mixing for several minutes until your Coconut Whipped cream starts to hold peaks.
Finito! Ready to serve.
Just be forewarned…. This is still a sweet and has high fat content. I’d say “good” fats, but still, Bring forth your Moderation skills. Enjoy!
If you like the Coconut Whipped Cream Recipe, you might also like our No Dairy Coconut Chocolate Bars!