Oh whipped cream. I love your ways, every day. I just like simple, creamy desserts. And this whipped coconut cream fits the bill no refined sugar, it’s paleo and vegan and I can eat it by the spoonful, ahem, bowlful. A little maple syrup and some vanilla and magic happens. No distinct maple flavor, just sweet, fluffy and wonderful.
Quick note: the amount of cream can vary greatly by brand and even by can, so start small with adding sweetness and work up.
•1 can coconut milk or coconut cream
•1 tsp vanilla
•1-3 tbsp organic grade A pure maple syrup*
•Hand mixer or stand mixer or immersion blender with whisk attachment
•Metal or glass mixing bowl
•Refrigerate coconut milk or cream at least four hours to allow the cream to separate from the milk. Refrigerate metal mixing bowl and beaters an hour before.
•Remove everything from the fridge. Turn can upside down and open. Scoop out cream and place in bowl.
•Mix cream on medium until stuff peaks form. The first time I made this, I stopped at soft peaks. Be patient. It tastes better if you want for the stiff peaks. Add syrup and vanilla and mix to combine.
•Use with your favorite dessert or eat it as is!
1. *Grade B maple syrup has more nutrients and more maple flavor so feel free to use that if you want extra maple flavor and complexity.
2. I have heard good things about subbing pure maple syrup sugar and coconut sugar for the syrup, but I haven’t tried it myself.
3. If you would like no carb sweetener, freshly ground stevia leaf can be added instead to taste