There is no denying that I have a bit of a sweet tooth. As much as I would love to eat brownies and cake for dessert every night, that just isn’t possible. Lately I’ve been trying to curb my dessert cravings with a little bowl of yogurt in the evening or a square of dark chocolate, or even better…a nice bowl of fresh berries with a dollop of whipped coconut cream.
Coconut cream gives you a healthy dose of good fats, is fairly low in sugar and has a hint of coconut flavour. Just like regular whipped cream, it is great on top of a bowl of fresh berries, on a slice of pie or warm apple crisp, or even used as a frosting.
What you’ll need:
- A can of full-fat coconut milk
- 2-3 tsp maple syrup or honey
- 1/2 tsp vanilla extract
Pop the can of coconut milk in the fridge overnight. This will thicken the coconut milk and allow you to whip it into cream. If you just whip it at room temperature, it will come out watery. I like to keep a can or two of it in the fridge for whenever I need to make some whipped coconut cream.
Chill a large bowl and the mixer’s beaters in the fridge for 15 minutes. This is helpful for both whipped coconut cream and conventional whipped cream.
When you’re ready to make the cream, flip the can over and open up the BOTTOM with a can opener.
You’ll have only the harden coconut milk left in the can. Scoop it out into a the chilled mixing bowl. Using a hand mixer, or a stand mixer, whip the cream until fluffy. Add in vanilla extract and 2-3 tsp of maple syrup or honey to sweeten to taste.
Store any unused whipped coconut cream in the fridge for up to a week (if it lasts that long!). If it becomes too hard in the fridge, just scoop it out into a chilled bowl and re-whip.
