Whipped Coconut Cream
Updated: Nov 19, 2020
Sweet, fluffy and full of good fats. This whipped coconut cream is a nice alternative to traditional dairy whipped cream. It’s easy to make, keeps well in the fridge, and is refined sugar-free!
Whipped Coconut Cream
makes about ¾ cup
Ingredients:
1 13.5 ounce can of full fat coconut milk*-chilled in the fridge overnight
2 tablespoons maple syrup
1 teaspoon vanilla
Directions:
Place a can of full-fat coconut milk in the fridge to chill at least 4 hours, but overnight is best. You need to allow enough time for all of the fat get cold and rise to the top of the can.
Remove the chilled can of coconut milk from the fridge, open it and use a spoon to scoop out the fat from the top of the can, into a pint-sized wide mouth glass jar, until only the liquid remains.
Using a handheld beater (with only one beater attached) give the coconut fat a quick blend.
Add the syrup and vanilla and beat until smooth and fluffy.
This will keep well in the fridge for about a week.
Notes:
*Any brand of full-fat coconut milk should work. Our favorite is this, but I’ve also had good luck with this brand. The amount of fat in each can of coconut milk varies, so I try to keep 2 cans in my fridge just in case the can I choose doesn’t have a lot of fat.
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