Coconut Whipped Cream

Gluten Free, Soy Free, Dairy Free, Refined Sugar Free

Ingredients

• 1 14. oz. can of full-fat coconut milk*
• 1 table­spoon maple syrup, raw hon­ey, or agave nec­tar (more to taste)
• 1 tea­spoon vanil­la extract

Directions

1. Place the can of coconut milk, a medi­um-sized bowl (stain­less steel and glass work best), and the beat­ers in the refrig­er­a­tor overnight (prefer­ably for at least 24 hours).
2. Care­ful­ly remove the can with­out shak­ing it, and use a can open­er to remove the top
3. Spoon out the solid­i­fied part at the very top, being care­ful to leave behind all of the sep­a­rat­ed coconut water at the bot­tom (save this for a deli­cious smoothie!)
4. Work­ing quick­ly, before the bowl, beat­ers, and coconut milk warm to room tem­per­a­ture, add the sweet­en­er of choice and vanil­la extract
5. Using a hand or stand mix­er, whip on medi­um to medi­um-high for about 2–4 min­utes, scrap­ing down the sides as needed
6. Use as a top­ping for a deli­cious fruit par­fait, hot choco­late, or even by the spoonful!
7. Store in the refrig­er­a­tor and enjoy with­in 2–3 days

Troubleshooting Tips

• *The brand of coconut milk is very impor­tant here – some work, and some flop. I’ve had good luck with Thai Kitchen and Native For­est, I have NOT had good luck with Trad­er Joes or 365 brand
• If you want a stur­dier cream, add 1–2 table­spoons of arrow­root pow­der when you add the sweetener
• If the whipped cream “deflates” in the fridge, just whip it for a few sec­onds to bring it back to life
• Don’t be afraid to be cre­ative! Choco­late coconut whip, cin­na­mon infused, etc. The pos­si­bil­i­ties are endless!