Coconut Whipped Cream
Servings 1 ½ cups
Ingredients
- 1 14-ounce can coconut cream or full-fat coconut milk, chilled
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Place the can of coconut milk or coconut cream in the refrigerator for at least 6 hours or overnight to chill it. If using coconut milk this will separate the thick coconut cream from the thinner coconut milk. If using coconut cream, the cream is already separated, but you will want the mixture to be cold.
- Remove the can from the refrigerator without shaking it to combine the liquid from the thicker cream. Carefully scoop the thick coconut cream from the can.
- Using a hand mixer or stand mixer, whip the coconut cream on medium-high speed for 2-3 minutes, or until it becomes light and fluffy, similar to the texture of traditional whipped cream.
- Add in the maple syrup and vanilla extract. Mix again until stiff peaks form.
- Taste for sweetness and add more maple syrup if desired.
- Serve immediately or refrigerate for an even thicker cream!
Notes
Chilling the coconut milk/cream ahead of time is important. If using coconut milk, this will not only chill the mixture, but it will separate the thick coconut cream from the thinner coconut milk. If using coconut cream, the cream is already separated, but you will want the mixture to be cold.
Be sure to buy coconut cream OR whole fat coconut milk, but do not use cream of coconut, which is a sweetened mixture that won't work the same.
Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Sodium: 7mg | Sugar: 6g
