This Vanilla Whipped Coconut Cream recipe is a healthier, dairy-free, vegan, and refined sugar-free topping. Made with canned coconut milk, the whipped cream is fluffy, creamy, and perfectly flavored with vanilla.
1can (13.5 ounce)unsweetened canned coconut milk or cream, full fatrecommendations in the Blog Post
1tablespoonpure maple syrupor any sweetener
1teaspoonvanilla extract
Instructions
Refrigerate the unopened can of coconut milk overnight.
For best results - Place a small mixing bowl in the freezer for 20 – 30 minutes before you begin to make the whipped cream.
Open the can of coconut milk, being careful not to shake it! The coconut cream solids will be at the top of the can. Scoop out the coconut solids into your chilled mixing bowl.
Add the maple syrup and vanilla extract. Use a hand held mixer (or stand mixer) fitted with the whisk attachments and start on low-speed to break up the coconut milk solids. Then turn to high-speed and beat until soft peaks form - about 3-5 minutes. Note - If the mixture is still too thick and the coconut solid is not breaking down, add some of the coconut liquid from the can, one teaspoon at a time. Any remaining coconut liquid can be saved for smoothies!
Add additional maple syrup as needed to sweeten to taste. The whipped cream is ready to use right away, or can be covered and refrigerated. Enjoy!
Notes
Coconut milk brand - Recommendations are in the Blog Post.