Coconut Whipped Cream
Coconut whipped cream made with full fat coconut milk, vanilla, and maple syrup. Chill the can overnight, scoop the cream, whisk until fluffy. Three ingredients, 10 minutes, perfect on pie, hot chocolate, or anything that needs a dollop of something good.
6 servings
Calories: 20kcal
Ingredients
- 1 can of full fat coconut milk refrigerated for two hours or overnight
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Instructions
- To make the coconut cream, open the can and with a spoon remove the cream, the thickest part, and put it in the bowl of a mixer or a bowl.
- The liquid, do not throw it away, use it later to make a smoothie or something else.
- Add the maple syrup and vanilla.
- Whisk vigorously or with a hand mixer until fluffy. If you have any leftover whipped cream, store it in a jar in the refrigerator.
Notes
- The can must be refrigerated at least 3 hours, overnight is best.
- Use full fat coconut milk only. Light won't work.
- Save the leftover liquid for smoothies or soups.
- Store in the fridge up to 5 days. Whisk again before using.
- If it won't whip, it wasn't cold enough.
Nutrition
Serving: 50grs | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 15mg | Sugar: 4g | Calcium: 7mg