How to Make Coconut Whipped Cream

By nnlester

Ingredients

• 1 14- ounce full-fat canned coconut milk* refrigerated overnight
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• pinch sea salt

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from theroastedroot.net

Preparation

Step 1

Place a full-fat can of coconut milk in your refrigerator for at least 24 hours.

Open the can and scoop out the thick cream at the top, saving the coconut water for other uses.

Add the coconut cream to a mixer (or a bowl if using a hand mixer), along with the rest of the ingredients.

Beat on low speed using a whisk attachment for 10 to 20 seconds, then slowly bump up the speed to high. Continue whipping the coconut cream until fluffy and stiff ridges form.

Serve on your favorite dessert.

You can save coconut whipped cream in a sealed container just like you would regular whipped cream. It will thicken up slightly as it sits.