Coconut Whipped Cream
 
Prep time
Total time
 
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.
Author:
Recipe type: Dessert
Serves: ~2 cups
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
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/coconut-whipped-cream/