DIY Coconut Whipped Cream! Naturally vegan, dairy free, gluten free and refined sugar free (plus a keto/low carb option)! Even though it’s really simple, I actually really love this dessert. It’s light, refreshing, and perfect for summertime.
I usually whip up a batch of this whipped cream and serve it with some mixed berries (strawberries, blueberries, and raspberries are my favorite). It would also pair well with most other fruits too!
Here’s the recipe and what you’ll need:
1 (14oz) can full fat coconut milk
2-3 TBS maple syrup or honey (use a sugar free sweetener for a keto/low carb version!)
1 tsp vanilla
1/8 tsp salt (optional)
fresh fruit of choice for serving
Place your can of coconut milk in the fridge overnight or for at least 6 hours.
Remove from the fridge and carefully open the can with a can opener. Gently remove the coconut cream from the can with a spoon (the coconut cream will naturally separate from the coconut milk when it’s cold and sit on top). Make sure you only get the cream and not the milk. The milk will be clear and the cream is bright white!
Whip the coconut cream in a large bowl with a hand-mixer until fluffy.
Add in maple syrup, vanilla and sea salt and whip until smooth.
Serve right away with fresh fruit or chill until serving
Store the remaining coconut milk in the fridge and use it for smoothies or in baked goods!
My favorite way to enjoy this whipped cream is on top some chilled berries. But feel free to serve it any other way you would use regular whipped cream! How would you enjoy this dairy free whipped cream?