Gluten Free, Soy Free, Dairy Free, Refined Sugar Free
- 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
- 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).
- Carefully remove the can without shaking it, and use a can opener to remove the top
- 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!)
- Working quickly, before the bowl, beaters, and coconut milk warm to room temperature, add the sweetener of choice and vanilla extract
- Using a hand or stand mixer, whip on medium to medium-high for about 2–4 minutes, scraping down the sides as needed
- Use as a topping for a delicious fruit parfait, hot chocolate, or even by the spoonful!
- Store in the refrigerator and enjoy within 2–3 days
- *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!