Coconut Whipped Cream
Delicious coconut whipped cream that's vegan, dairy-free, and easy to make!
Servings 1 serving
- 1 400 ml can of full fat coconut milk
- 2 tablespoon of maple syrup
- ¾ teaspoon of vanilla extract
The day before you want to make this recipe, place the can of coconut milk in the fridge overnight.
When you're ready to make the recipe, turn the can of coconut milk upside down. Open the can and you will find coconut water on top. Discard the water or save it for another recipe.
Transfer all of the firm coconut cream to the bowl of a stand mixer.
Add the maple syrup and vanilla to the bowl and whip on high-speed until it's smooth and fluffy.
Store it in the fridge if you're not serving right away, but serve as soon as possible.