Coconut Whipped Cream
Tis' the season for desserts, where whipped cream is often a must addition to top some of those delights off with. However, store-bought whipped creams typically have corn syrup and other ingredients we want to avoid. As we always say, the best way to control an ingredient list is to make your own. So if you are looking for an alternative option to complete your holiday desserts, look no further! This coconut whipped cream recipe from Downshiftology will only take 5 minutes to whip up and is truly delicious and is also dairy-free.
13.5 oz full-fat coconut milk, chilled for 1-2 days
1 table spoon honey, maple syrup or powdered sugar, add more if desired
1 teaspoon vanilla extract
Place your can of coconut milk in the refrigerator for 1-2 days.
Chill your mixing bowl for 15 minutes in the fridge.
Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy.
Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week. Coconut Cream is best kept cool right up to serving!
P.S. This whipped cream is the perfect addition to our recipe for baked apples with cider - enjoy!