This coconut whipped cream recipe is a great dairy-free whipped topping option.
Being dairy-free doesn't mean going without a sweet whipped topping on desserts. Coconut cream can whip up fluffy and makes a great substitute for dairy whipped cream. The key is keeping it cold.
Coconut cream develops when a can of full-fat coconut milk is refrigerated. The fats and water separate making it easy to scoop the coconut cream off the top. The remaining coconut water can be reserved and used in smoothies or other desserts and soups as needed.
Use a good hand mixer to fully aerate the coconut cream to make it super fluffy. Add a bit of sweetness and vanilla then serve on your favourite desserts.
(Makes 8 servings)
1 can (400ml) full-fat coconut milk, refrigerated
1 tablespoon maple syrup (or honey, agave, powdered sugar or sweetener, etc.)
1 teaspoon pure vanilla extract
2 or 3 days before making this recipe, refrigerate the can of full fat coconut milk. 30 minutes before beginning preparation, also refrigerate the medium mixing bowl that will be used to make the coconut whipped cream.
Open the cold can of coconut milk. The process of refrigeration will have separated the coconut cream from the coconut water. Scoop out the solidified coconut cream into the chilled bowl leaving the coconut water in the can (save the coconut water separately for use in other recipes, or discard).
Using a hand mixer, whip the coconut cream for a few minutes until it becomes smooth. Add in the maple syrup and pure vanilla extract then continue whipping for an additional few minutes.
Use as whipped topping on desserts, in mousse, or as needed. Store in an airtight container in the refrigerator for up to 5 days.
Nutritional Information Per Serving:
total calories = 76 | total fat = 3.1g | saturated fat = 2.94g | cholesterol = 0mg | sodium = 7.25mg | net carbohydrates = 11.81g | dietary fibre = 0.04g | sugars = 11.36g | protein = 0.22g