Servings: 1 scant cup of coconut whipped cream
How to Make Coconut Whipped Cream
Homemade dairy-free coconut milk whipped cream is easy to make and is such a creamy, delicious alternative to regular whipped cream
Ingredients
- 1 (14-oz) can full-fat canned coconut milk refrigerated overnight*
- 1 tablespoon pure maple syrup
- ½ teaspoon pure vanilla extract
- pinch sea salt
Instructions
- Place a full-fat can of coconut milk in your refrigerator for at least 24 hours.
- Open the can and scoop out the thick cream at the top, saving the coconut water for other uses.
- Add the coconut cream to a mixer (or a bowl if using a hand mixer), along with the rest of the ingredients.
- Beat on low speed using a whisk attachment for 10 to 20 seconds, then slowly bump up the speed to high. Continue whipping the coconut cream until fluffy and stiff ridges form.
- Serve on your favorite dessert.
Notes
*Use 1 (14-ounce) can coconut cream instead of coconut milk if available.
Nutrition
Serving: 2Tbsp, Calories: 86kcal, Carbohydrates: 4g, Protein: 1g, Fat: 8g, Sugar: 3g