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Whipped Coconut Cream
Lisa

Whipped Coconut Cream

This simple, easy, and creamy Coconut Whipped Cream makes a great topping for any dessert, a beverage, or even a fruit!
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course: Dessert, vegan
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 14oz. cans of Coconut milk, full fat. This is in the canned foods area in the grocery stores, it is not in the refrigerator or cooler area.
  • 6 Tbsp. Arrowroot or Tapioca Flour
  • 6 Tbsp. Real Maple Syrup
  • 4 tsp. Pure Vanilla Extract

Equipment

  • hand or free-standing mixer

Method
 

  1. A day or two before making this whipped cream, put the 2 cans of coconut milk in the refrigerator.
  2. Remove the 2 cans of coconut milk from the refrigerator. (It is very important not to shake the cans, you want the cream to be separated from the water.)
  3. Open the 2 cans of coconut milk and skim the fat off the liquid, put into a mixing bowl and keep the liquid for another recipe.
  4. Start blending the coconut fat and slowly add the Arrowroot, maple syrup, and vanilla.
  5. Blend until the coconut thickens and you get a firm peak.
  6. Now it is ready to top your favorite dessert, beverage, or fruit.
  7. This Whipped Coconut Cream should be stored in a covered container in the refrigerator.

Notes

 Why not try different flavors!
Add Cocoa Powder, Cinnamon, or some other unique spice to your Whipped Coconut Cream!