No-Sugar Whipped Coconut Cream Recipe
By Erin Dooner
- One 14-ounce can full-fat coconut milk
- 1⁄2 teaspoon vanilla extract
- Refrigerate coconut milk overnight or at least 6 hours to allow cream to separate from water. Without shaking or turning the can upside down, open the can and scoop out the entire solidified, waxy layer of coconut cream at the top and place into a medium mixing bowl. Don’t include any of the coconut water, which you can use for smoothies or drink as is.
- Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whip cream at low speed until creamy, then increase to high speed. Beat for 3 to 5 minutes or until light and fluffy and soft peaks form. Add vanilla and beat until combined. This is fluffiest right after whipping, but it keeps well in the refrigerator for 3 days in an airtight container.
Find more healthy dessert recipes and baking substitutions in Healthy Holiday Treats.
Recipes adapted with permission from The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies and More by Erin Dooner. Follow Dooner's blog, Texanerin.
This is a great dairy-free, vegan and naturally sweet substitute for regular whipped cream and can be used in the same way for all of your holiday treats. Try it in cream pies; dolloped on top of brownies, pies and fruit desserts; and alongside berries.