Whipped coconut cream is flavourful, easy to make and a healthy alternate to whipped dairy cream. It can be used as a topping on fresh fruit, as an icing on cupcakes, and on other delicious desserts… like our Banana Cream Pie!
1 can (400 mL) full fat coconut milk, refrigerated
2 1/2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
Strain any liquid coconut water that may be in the can of coconut milk (discard or set aside for another recipe), and spoon out the chilled milk solids into a large mixing bowl. Add the maple syrup (or agave) and the vanilla extract. Whisk with an electric beater for a few minutes, or until the coconut milk turns into a thick, smooth cream. The whipped cream needs to remain chilled if not being used right away, so please be mindful when using it for desserts, to be taken out of the house for pot lucks and the like. Enjoy this delicious dessert staple!
This recipe was made by our recipe developer Jill Stella Richards.