Whipped Coconut Cream
This simple, easy, and creamy Coconut Whipped Cream makes a great topping for any dessert, a beverage, or even a fruit!
Equipment
- hand or free-standing mixer
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
Instructions
- A day or two before making this whipped cream, put the 2 cans of coconut milk in the refrigerator.
- 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.)
- 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.
- Start blending the coconut fat and slowly add the Arrowroot, maple syrup, and vanilla.
- Blend until the coconut thickens and you get a firm peak.
- Now it is ready to top your favorite dessert, beverage, or fruit.
- 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!