Whipped Coconut Cream

Name: Whipped Coconut Cream
Prep time: 5 min
Cook time: 3 min
Total time: 5 min
Yield: 6
Ingredients: 1 can coconut milk (13.5 oz can); 1 tbsp maple syrup; 1 tsp vanilla extract

5 mins prepServes 6

I originally posted this Whipped Coconut Cream recipe on the blog back in 2016 but rediscovered my Iove for it this week when I made it for my apple crisp. I made a big batch and have been dipping berries in it for a healthy and satisfying dessert and just had to share it with you guys! It’s 3 ingredients, low in sugar, dairy-free, and the perfect topping for fruit, pie, crisps, waffles, granola, warm brownies, even cookie sandwiches. Enjoy!

6 servings

What you need

1 tsp vanilla extract

1 can coconut milk

1 tbsp maple syrup

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Instructions

1. Remove coconut milk from the fridge. Flip over. Open can and pour out the coconut water (you can save it for smoothies!). Scoop coconut cream into a bowl.
2. Add vanilla extract and maple syrup.
3. Using a stand mixer or hand beaters, whip the coconut cream on medium-high for about 3 minutes until soft peaks form.
4. Serve with anything your heart desires! Enjoy!

Note: you can store any unused whipped coconut cream in a sealed container in the refrigerator for several days. It will firm up a bit, so you always can let it sit at room temp for a bit and then re-whip it if you’d like it fluffier.

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Whipped Coconut Cream

What you need

Instructions

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