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Coconut Whipped Cream

January 19, 2016
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January 19, 2016

VEGAN Dessert Pizza! #coconutwhippedcream _

Coconut whipped cream has been something I’ve been meaning to try for quite some time now. I’m so glad that I did because it has completely changed the way I think about coffee.

VEGAN No-Churn Chocolate Ice Cream! healthy, creamy, dairy-free and sugar free! #healthy #vegan #icecream_

It’s so easy to make. All you need is:

2 cans full-fat coconut milk
2-3 Tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Hand mixer or mixing bowl

VEGAN No-Churn Chocolate Ice Cream! healthy, creamy, dairy-free and sugar free! #healthy #vegan #chocolate #icecream - www.wakeuptowaffles.com

Some people just refrigerate their coconut milk as is, but I like to flip mine upside down to refrigerate it. That way, when you open the lid, you can just pour out the watery part and scoop out the coconut cream on the bottom. This isn’t necessary, but it does make it easier.

Make sure your coconut milk is FULL FAT!

Some people like to add a ton of sweetener to their coconut whipped cream, but I think 2 Tablespoons of maple syrup is just enough. 

VEGAN Dessert Pizza! #coconutwhippedcream_

This delicious coconut whipped cream is:

Fluffy
Creamy
Coconuty
Sweet (but not too sweet)
Delicious in coffee and on oatmeal 

If you decide to make this delicious and fluffy whipped cream, you need to put it in your coffee! When it starts to melt, it makes the coffee so perfectly cream and sweet. Mmmmm… Just thinking about it makes me want a mocha.

VEGAN Dessert Pizza! #coconutwhippedcream

Once you whip up a batch of this deliciousness, you’ll be all set for life. The possibilities are endless!

Coconut Whipped Cream
Author: Ella Smith
Recipe type: Dessert
Prep time:  15 mins
Total time:  15 mins
Serves: ~2 cups
 
The possibilities are endless with this super fluffy, sweet and nutritious treat! You can put it in your coffee, on top of pie or on waffles.
Ingredients
  • 2 cans full-fat coconut milk, refrigerated upside down overnight
  • 2-3 Tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
Instructions
  1. Refrigerate the coconut milk upside down overnight.
  2. Chill the mixing bowl in the freezer for 10 minutes before making the whipped cream.
  3. Carefully remove cans from the refrigerator and use a can opener to lift the lid.
  4. Pour out the watery layer on top into a large bowl.
  5. Scoop out the bottom coconut cream layer into the chilled mixing bowl and use mixer or hand mixer to whip the cream on medium until light and fluffy. Do this for all 3 cans.
  6. Add maple syrup and vanilla extract and whip until combined.
  7. Serve on fresh fruit, granola, oatmeal or coffee.
  8. Save remaining whipped cream in an airtight container in the refrigerator for up to 3 days.
Notes
If you like your whipped cream super sweet, you can certainly add more maple syrup.
Honey can also be used instead of maple syrup, but I didn't think it tasted as good.
Nutrition Information
Serving size: 2 Tablespoons Calories: 122 Fat: 12.1 Saturated fat: 10.7 Carbohydrates: 4.1 Sugar: 2.3 Sodium: 7.7 Fiber: 0 Protein: 1.1 Cholesterol: 0
3.5.3208

 

 

 

Filed Under: All recipes, Dessert, Dips & Spreads, Gluten-Free, How-To, Quick & Simple, Vegan

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Hi, I’m Ella ~ a college student, vegetarian, food lover and waffle fanatic. My favorite things include eating delicious food, cozy Minnesota winter nights, snuggling with my dogs and creating wholesome recipes.

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