This recipe is super quick and easy. Only part that requires brain work is storing the can of coconut milk in the fridge the night prior. (You can always just store a can in the fridge.) Not only does this taste amazing but coconut milk is high in heart healthy fats with loads of immune-boosting benefits. It is high in fibre, which makes you feel full, longer. It’s a great for your skin and hair, as well as anti-aging benefits.
whipped coconut cream
Makes approx 2 cups (depends on how much cream vs milk you get out of your can)
• 1 can organic coconut milk • 1 tbsp maple syrup* • 1/2 tsp vanilla* (optional – I don’t ever use it, don’t feel it’s needed, but some might prefer)
* Feel free to add more maple syrup &/or vanilla for icing (But, test it first! I find less is more for this recipe…I had a bunch of 6 year old kids over and they devoured this in bowls with fruit and asked for seconds. My 10 year old commented that he was surprised that they all loved it because they were probably used to traditional whipped cream). I am also going to experiment with using vanilla bean and will post results.
Place a can of organic coconut milk (don’t use lite** – it’s just watered-down coconut milk) in the fridge UPSIDE DOWN to chill overnight (If you’ve forgotten to do this step put it in the back of the fridge for a good 3, but overnight is ideal). The cream will separate from the milk and solidify. Flip the can upright before removing the lid, so that the milk is now on the top. Pour off the milk (use it in smoothies, overnight oats, chicken dishes or baking). Spoon out the cream and whip it on high speed with 1 tbsp maple syrup. You can add 1/2 tsp of vanilla if you like or add more sweet if needed but I like to keep it simple. You can place back in the fridge after whipping to firm up even more, if needed (i.e., for icing).
** Lite coconut milk cuts about 2/3 the (healthy) fat by using water. You can use this in smoothies or chicken dishes but not here.
Use with strawberries, on pancakes or waffles, hot cocoa, granola, fruit crisp, pies or as cake icing. Will store a good week in covered container in the fridge.