Coconut Whipped Cream

Whipped cream berries.jpg

Simple.
Easy.
Delicious.
Dairy-free whipped cream.
Need I say more?
Note: Coconut milk cans MUST be refrigerated overnight in order for this cream to whip properly. DO NOT SKIP THIS STEP!

Coconut Whipped Cream

Ingredients:
2 cans full-fat coconut milk (refrigerated overnight)
Note: You could also use cans of coconut cream, your volume will increase slightly.
2 Tbsp maple syrup
2 tsp vanilla

Instructions:

  • Place your beaters and a medium glass/stainless bowl in the freezer for 10 minutes.

  • Open coconut milk cans upside down, pouring off the coconut water (reserve for smoothies 😉) and remove only the cream into your cold bowl, adding all other ingredients.

  • Whip with a hand mixer until thick and creamy. Serve immediately.