Love whipped cream, but can't do dairy? Not a problem! Coconut whipped cream is a wonderful alternative that's fully dairy-free without sacrificing any of the wonderful taste and texture.
Things You'll Need
1, 13.5 oz can (emulsifier-free) full-fat coconut milk, refrigerated overnight
1 - 1 1/2 tbs maple syrup
1/2 tsp vanilla extract
1 pinch sea salt
1 medium bowl, chilled
Without shaking or tipping, open the can and carefully scoop out the coconut cream that has separated from the top. Save the remaining coconut water for another use.
Place the coconut cream in a chilled medium-sized bowl along with 1 tbs of maple syrup, vanilla and salt. Beat until thick and fluffy, about 1-2 minutes. Taste and mix in additional 1/2 tbs of maple syrup if needed.
Serve coconut whipped cream over fresh fruit or as desired. Yields about 1 cup.
If not using the coconut cream immediately, store in the refrigerator for up to three days. If it hardens while in the fridge, simply let it sit a room temperature for a bit, then re-whip until light and fluffy.