Homemade Coconut Whipped Cream
Homemade Coconut Whipped Cream is a healthy alternative to your basic whipped cream! It's Vegan, keto-friendly, dairy-free, and paleo-friendly! It is so light and fluffy and makes the perfect garnish. It's what you should serve on Valentine's Day for a night in!
Servings 1 pie
Calories 233kcal
Equipment
- kitchen aid stand mixer
- metal or glass bowl
Ingredients
- 2 13.5 oz cans of full-fat coconut milk stored overnight in coldest part of fridge
- 3 tbsp pure maple syrup
- 1 tbsp pure vanilla extract
- 1 cup fresh strawberries optional for dipping
Instructions
- Open the cold cans of coconut milk; the solid cream will have risen to the top. Spoon it into a stand mixer fitted with the whisk attachment.
- Beat on high until it thickens and peaks form.
- Slowly fold in pure maple syrup and vanilla extract. Transfer to a metal or glass bowl and store in the fridge until ready to use.
- Serve with your favorite fruit for dipping!
Notes
How can your kids help?
Have them dump the ingredients into the stand mixer. Also have have measure out all ingredients as an added math lesson!
Why won't my coconut cream whip?
You need to buy fully fat coconut milk. Light coconut milk will not whip as well.
Why is my coconut whipped cream runny?
If you overbeat your whipped cream it will become runny.
How to store this dessert?
Store your whipped cream in a glass container. Glass is non-porous so it does not absorb flavor or odors which helps maintain the freshness of the whipped cream.
Nutrition
Serving: 1cup | Calories: 233kcal | Carbohydrates: 5.5g | Protein: 2.3g | Fat: 24.1g | Saturated Fat: 21.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 15.1mg | Potassium: 5mg | Sugar: 2.1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 21mg