How To Make Whipped Coconut Cream Topping (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar) Recipe

Ingredients

1 can organic full-fat coconut milk (13.5 ounce, unsweetened)
2 - 4 tablespoons organic unrefined granular sweetener
1 teaspoon organic vanilla bean powder (or organic vanilla extract)

Preparation

Step 1

Put a can of full-fat coconut milk in the refrigerator overnight.

When you open the can, there will be a layer of thick cream on the top and coconut water on the bottom.

Scoop out the thick cream and put it in an electric mixer bowl (save the coconut water to make a smoothie).

Add the granular sweetener and vanilla of your choice (Note: vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a pure white color, omit the vanilla bean powder or use vanilla extract).

Mix on high setting with the "whisk" attachment until it becomes thick.

Use as a topping on fruit, granola, pancakes, desserts, parfaits, etc.

Enjoy!