Coconut Whipped Cream
It took me quite a few batches to get this one just right and it may take a couple for you as well but the good news is there’s lots of taste testing is in your future!
A powerful blender and patience should really be listed as key ingredients here, but I suppose we should approach most things that way anyways, with patience not the blender… okay well maybe the blender too haha!
“This recipe offers a super indulgent whipped topping that is healthier than store bought.”
Ingredients
1 can Coconut Milk with added thickener
2 tbsp Maple Syrup
1-2 Vanilla Bean Pod scraped out or 3 tbsp Vanilla Extract
1-3 tsp Coconut Sugar
Directions
1. Refrigerate a well shaken can of coconut milk overnight
2. Freeze blender mixers and a metal bowl 30 minutes to an hour before making
3. Whip coconut milk alone on high speed till smooth
4. With mixer still running slowly add other ingredients
5. Blend until peaks begin to form
6. Serve immediately for best results
Will keep in refrigerator up to a week, but it is recommended to consume right away
Depending on use, makes about 2 cups or 8-10 servings
Ingredient Benefits:
Coconut - High quality fat, contains anti-inflammatory properties and essential minerals
Vanilla Bean - Soothes digestive issues, rich in antioxidants
Since this is homemade recipe you are able to refrain from consuming many common preservatives, additives, oils and dairy in store bought versions
Sarah’s Tips:
If you can find it use full fat coconut milk
Add some extra Vanilla to achieve that rich Vanilla taste, you can flavor it seasonally as well like with cinnamon or nutmeg for fall desserts
You can add tapioca starch or arrowroot powder to thicken if you need to, this will not affect the flavor
If it doesn’t turn out the first time, please don’t get discouraged, a lot depends on the products and tools you are working with
To make things easier you can purchase a Whipped Cream Charger to dispense perfect fluffy plumes