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Whipped Coconut Cream

Liz Winters
Whipped cream that's so light and fluffy you'll forget it's dairy-free!
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Prep Time 10 minutes
Chill Time 4 hours

Equipment

  • Mixer

Ingredients
  

  • 15 oz coconut cream or full fat coconut milk. See notes!
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

Instructions
 

  • Place sealed can or carton of coconut cream in fridge upside down. Allow to chill for at least 4 hours to get the cream to separate.
  • About 30 minutes before you're ready for whipped cream action, place your mixing bowl in the fridge or freezer to cool it down.
  • When you're over all this waiting BS, turn your can of coconut cream right side up. Open it and scoop JUST the cream off the top and into your chilled bowl. If you're using pure coconut cream, then this will be the majority of the container. Save the leftover liquid for smoothies!
  • Add maple syrup and vanilla to bowl with coconut cream. Beat on high until coconut cream is smooth, fluffy and doubles in size.
  • It's best when served the same day. Keeps in fridge for up to 3 days.

Notes

You can also make this with full-fat coconut milk. Chill the coconut milk upside down at least 4 hours, but preferably overnight. 
Turn the can right side up and scoop up the separated cream. The amount of cream you're able to get will vary based on the brand.