Coconut Whipped Cream
Coconut whipped cream is an excellent accompaniment to desserts in general. Use coconut cream as a topping in fruit bowls, parfaits, granolas, etc. The sky's the limit!
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Servings: 1 cup (175 to 250 mL)
Calories: 812kcal
Ingredients
- 1 can coconut milk
- 1 tablespoon maple syrup honey or agave syrup
- ½ teaspoon vanilla extract or 1 vanilla pod, seeds removed
Instructions
- Refrigerate a can of coconut milk the day before (or for at least 8 hours). The next day, 1 hour before making the whipped cream, put a pothole or medium bowl in the freezer.
- Turn the box of coconut milk upside down and open it with a can opener. Transfer the coconut water to another bowl and set aside for another occasion (for example, a smoothie or other).
- With a spoon, take the solidified coconut cream and transfer it to the bowl previously placed in the freezer.
- Using a hand mixer or whisk, whip the cream until light and fluffy. Add maple syrup and vanilla and mix gently.
- Cover the bowl and put the whipped cream in the fridge until future use. It will firm up when refrigerated but will soften at room temperature.
- Placed in an airtight container in the refrigerator, this coconut whipped cream will keep for up to 1 or 2 weeks.
Nutrition
Calories: 812kcal | Carbohydrates: 24g | Protein: 8g | Fat: 81g | Saturated Fat: 72g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 52mg | Potassium: 888mg | Sugar: 12g | Vitamin C: 4mg | Calcium: 91mg | Iron: 13mg
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