Coconut Whipped Cream
TIME: 8 HR 15 MIN | YIELD: 1.5 CUPS
INGREDIENTS:
1 (13.5 ounce) can coconut cream, chilled (approximately 1 cup coconut cream)
1 1/2 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
Pinch of sea salt
INSTRUCTIONS:
Place coconut cream in refrigerator for about 8 hours or overnight.
Optional step: ten minutes before whipping, place your bowl and hand mixer attachments or food processor in the freezer.
Open coconut cream and carefully scoop out just the cream from the can.
Add cream, maple syrup, vanilla extract and sea salt to bowl or food processor and whip until thoroughly combined.
Use in recipes for a Cool Whip substitution or serve immediately on Hot Chocolate, Pumpkin Pie or your other favorite dessert.
Refrigerate and it will set into a firmer consistency.
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Coconut Whipped Cream
INGREDIENTS
- 1 (13.5 ounce) can coconut cream, chilled (approximately 1 cup coconut cream)
- 1 1/2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- Pinch of sea salt
INSTRUCTIONS
- Place coconut cream in refrigerator for about 8 hours or overnight.
- Optional step: ten minutes before whipping, place your bowl and hand mixer attachments or food processor in the freezer.
- Open coconut cream and carefully scoop out just the cream from the can.
- Add cream, maple syrup, vanilla extract and sea salt to bowl or food processor and whip until thoroughly combined.
- Use in recipes for a Cool Whip substitution or serve immediately on Hot Chocolate, Pumpkin Pie or your other favorite dessert.
- Refrigerate and it will set into a firmer consistency.