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Coconut Whipped Cream (diary free!) Recipe

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This recipe for Coconut Whipped Cream (diary free!) is from The Fehr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can of full-fat coconut milk (cream only)
1 tablespoon pure maple syrup, honey or sugar
1 teaspoon vanilla extract
Directions:
Directions:
Place the can of coconut milk in the refrigerator and leave it there until well-chilled, at least 6 hours. Open the can of coconut milk. There will be a firm, waxy layer on top. Scoop out this firm layer coconut cream that has solidified at the top of the can. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.).

Place this cream in the bowl of a stand mixer, or a large bowl. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
Personal Notes:
Personal Notes:
Amazing whipped cream that is Jon friendly!

 

 

 

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