Coconut Whipped Cream
YIELD: 1.5 CUPS | TIME: 10 MIN
- 1 (13.5 oz) can coconut cream, chilled (approximately 1 cup coconut cream)
- 1 1⁄2 tablespoons maple syrup
- 1 1⁄2 teaspoons vanilla extract
- pinch sea salt
Place coconut cream in refrigerator for about 8 hours or overnight. Optional to use a hand mixer or food processor. Ten minutes before whipping, place a bowl and whipping attachments to your hand mixer 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 the chilled bowl and whip with a hand mixer or whip in a food processor until thoroughly combined. Use in recipes for a Cool Whip substitution or serve immediately on Hot Chocolate or your other favorite dessert. Refrigerate and it will set into a firmer consistency.