How to make Coconut Whipped Cream
Learn how to make light and fluffy coconut whipped cream with two ingredients! It's an easy vegan alternative to heavy whipping cream, perfect for dolloping on your favorite desserts.
Servings: 14 servings
Calories: 120kcal
Ingredients
- 2 (14.5 oz) cans full fat coconut milk, chilled overnight
- 1 tablespoon maple syrup
- Coconut water (from can) as needed
Instructions
- Remove the lid from the can then carefully scoop out the solid bit from the top into a bowl, leaving the coconut "water" in the bottom of the can.
- Using an electric mixer, beat the coconut cream until fluffy.
- Whip in the monk fruit extract (or syrup), taste and adjust sweetness if needed.
- If it doesn't fluff/thin add a teaspoon of the coconut water as needed.
- Place in the fridge until ready to use.
Nutrition
Serving: 3tablespoons | Calories: 120kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 132mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg