Coconut Whipped Cream
This coconut whipped cream is a healthier version of traditional whipping cream. It's delicous and so easy to make and you will love that it is vegan and paleo.
Servings: 12
Calories: 158kcal
Equipment
Ingredients
- 2 cans coconut cream or full fat coconut milk
Optional Ingredients:
- 1 tablespoon honey, maple syrup or powdered sugar
- 1 teaspoon vanilla extract
Instructions
- The night before you are going to make your whipped cream put the cans of coconut milk or cream in the fridge.
- Before you make the whipped cream, place a metal bowl in the freezer for 10-30 minutes.
- Remove the cans of coconut cream from the fridge and remove the top, thick layer of coconut from the cans and place them in your cold bowl (leave the coconut water in the can).
- Using your hand mixer, blend the coconut cream until it forms thick peaks.
- Once the whipped cream is the texture you desire, add the sweetener and vanilla extract.
- Whip it a little more with your hand mixer, until the sweetener and vanilla extract are combined into the whipped cream.
- Serve and enjoy!
Notes
- Do not use light coconut milk to make this recipe - it won't turn out.
- Store this in the fridge for up to a week after making.
Nutrition
Calories: 158kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 10mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg