How to make Coconut Whipped Cream
Coconut whipped cream is a super simple two-ingredient vegan dessert topping for all of your favorite treats.
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