Love whipped cream, but can't do dairy? Not a problem! Coconut whipped cream is a wonderful alternative that's fully dairy-free without sacrificing any of the wonderful taste and texture.
Final Image Credit: Kristan Raines
Things You’ll Need
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1, 13.5 oz can (emulsifier-free) full-fat coconut milk, refrigerated overnight
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1 – 1 1/2 tbs maple syrup
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1/2 tsp vanilla extract
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1 pinch sea salt
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1 medium bowl, chilled
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Handheld mixer
Step 1
Without shaking or tipping, open the can and carefully scoop out the coconut cream that has separated from the top. Save the remaining coconut water for another use.
step 1 Image Credit: Kristan Raines
Step 2
Place the coconut cream in a chilled medium-sized bowl along with 1 tbs of maple syrup, vanilla and salt. Beat until thick and fluffy, about 1-2 minutes. Taste and mix in additional 1/2 tbs of maple syrup if needed.
Step 2 Image Credit: Kristan Raines
Step 3
Serve coconut whipped cream over fresh fruit or as desired. Yields about 1 cup.
Step 3 Image Credit: Kristan Raines
Tip
If not using the coconut cream immediately, store in the refrigerator for up to three days. If it hardens while in the fridge, simply let it sit a room temperature for a bit, then re-whip until light and fluffy.
