Easy Coconut Whipped Cream, Dairy-free

Coconut Whipped Cream

I love whipped cream, but I don’t do dairy, and I don’t do high-fructose corn syrup (like cool-whip). So what’s a girl to do? Make coconut whipped cream, of course.

This is super simple.

Simply follow these steps for a delicious whipped cream to add to your pancakes, puddings, ice creams and other health dessert recipes you can find on my blog.

Ingredients:

1 can of organic coconut milk–the kind that comes in a can

Directions:

Place the can of coconut milk in the fridge overnight (at least 8 hours).

Then, remove the can. Turn it upside down, and open the can.

Then scoop out the hardened coconut milk into a cold mixing bowl.

Whip the coconut for 2-3 minutes, until it starts to look like whipped cream.

This is delicious as is, topping your favorite desserts or smoothies.

Add the sweetner of your choice (1/4-1/2 tsp works, but increase according to your personal taste)–I like grade B maple syrup when I use this on pancakes; or vanilla when I add this to a chocolate dessert.

Pour out the leftover coconut liquid in to a container and save it for smoothies (it will last up to 3 days in the fridge).

I stir in blended fruit when I want a different color or flavor to my whipped creme.

For example:

Stir in blended strawberries for a sweet-berry flavor and red or pink coloring (think holiday treats and desserts like Valentines, Easter, Fourth of July, Mother’s Day, Christmas, you get the idea).
shutterstock_coconut pink whipped creme