Coconut Whipped Cream

Coconut

Four ingredient whipped cream.

By Wes Jones
Whipped cream in glass bowl.
Healthier and tastes better than regular whipped cream.
Prep: 24 hr
Cook: 4 hr 30 min
Total: 28 hr 30 min
Yield: 4 Cups

Ingredients

Equipment

Instructions

  1. Chill cans of coconut milk overnight in refrigerator (longer preferred).
  2. Before whipping, chill mixing bowl in freezer for 10 minutes.
  3. Open coconut milk cans gently.
  4. Scoop hardened coconut cream into mixing bowl with as little liquid as possible.
  5. Add 1 tbsp pure maple syrup, 1/2 tsp pure vanilla extract, and pinch of sea salt.
  6. Whip using whisk attachment on high.
  7. Scrape down sides to incorporate.
  8. If there are clumps you can add a bit of the coconut liquid from the can.
  9. Whip to desired consistency.
  10. Cover and place in refrigerator for 4 hours or more.

You need to use a high quality coconut milk for this. The best one I've found is the Whole Foods 365 Coconut Milk. Cheap brands don't separate and firm up enough.

We started making this to go with our homemade Hot Chocolate.

PS. You can definitely add more vanilla extract if you want.

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