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
13.5ozcoconut creamcanned
2tbspmaple syrup
2tspvanilla extract
⅛tspsea salt
Instructions
Chill acan 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.