Coconut Whipped Cream
Servings: 4
Finally, the dairy-free whipped topping we've all been waiting for! I use coconut whipped cream on all manner of breakfast foods, desserts and even as a fruit dip. It's fluffy, creamy and oh-so-delicious.
Equipment
- mixer
Ingredients
- 13.5 oz coconut cream canned
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- ⅛ tsp sea salt, unrefined
Instructions
- Chill a can of coconut cream until cold, up to 1 day. If there is any liquid left in the can after chilling, remove.
- Transfer chilled coconut cream to a mixing bowl and whip the cream until smooth, using a hand mixer or standing mixer with the whisk attachment. This will take a few minutes.
- Add maple syrup, vanilla and sea salt to a mixing bowl. Whip again until light and fluffy. Use immediately.
- Store the whipped cream in an air-tight container and re-whip before serving again.
Notes
- If you are unable to find canned coconut cream, use 2 cans of full-fat coconut milk and drain all excess liquid after chilling.
- Swap the maple syrup with your fav natural sweetener.
- The coconut cream must be thoroughly chilled before whipping, as it won't aerate enough otherwise.
Nutrition
Calories: 349kcal, Carbohydrates: 13g, Protein: 3g, Fat: 33g, Saturated Fat: 29g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 78mg, Potassium: 336mg, Fiber: 2g, Sugar: 6g, Vitamin C: 3mg, Calcium: 22mg, Iron: 2mg