I am never making traditional whipped cream again. No joke, coconut whipped cream is one of the best things I have ever tasted.
I had relatively low expectations when I read about this, but I am always intrigued by dairy alternatives – not because I try to avoid dairy, but mostly because I wonder if they taste anything like the real thing. Plus, if it does end up tasting good, I’m happy to get behind it if it’s healthier than the dairy version. Let me tell you… this may actually be more caloric than standard whipped cream, but I like it enough to overlook that. Plus, if you do have any dairy sensitivities, then it’s a no brainer.
It didn’t have a super strong coconut flavor, in my opinion, but I happen to love coconut, so I may have not noticed if it did. So, if you’re not a fan of coconut, I’d encourage you to try it out and see what you think. And for those of you who do like coconut, then you absolutely have to try this out with your next dessert. Plus, keep in mind, you can obviously tweak it to suit any dessert with cacao. matcha, or another flavoring you’d like.
Coconut Whipped Cream
Yield about 2 1/2 cups
- 1 can coconut cream (be careful not to shake the can)
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- Store the can in the fridge overnight.
- Chill a metal mixing bowl in the fridge for 1 hour before making the whipped cream.
- Carefully, without shaking the can, scoop off the hardened coconut cream at the top of the can. Leave the coconut water behind.
- Put the cream into the mixing bowl and beat until completely smooth and stiff peaks form (about 5-7 minutes).
- Add the vanilla and maple syrup and mix to combine.
Inspired by The Minimalist Baker.