This is a heart–healthy, delectable whipped cream you can use on desserts or serve up with fresh fruit. It’s a staple in vegan, dairy-free living and will make its way into many sweet treats.
Makes 1 cup
1 (14-ounce) can full-fat coconut milk, refrigerated for 24 hours
3 tablespoons maple syrup
1 teaspoon vanilla extract
The coconut milk needs to be refrigerated before use in order to whip properly. When refrigerated, it solidifies and the cream separates from the
water. Scoop out the cream for whipping, and save the water for later use in smoothies.
Chill a mixing bowl and beaters in the freezer for 10 minutes prior to whipping.
Place cream in chilled bowl and beat with a mixer until smooth and creamy. Add in the syrup and vanilla and mix well. Taste and adjust sweetness as desired.
Note: For a sweeter cream, you can add 1/2 cup organic powdered sugar.
To make more, simply double or triple the recipe!
- Show your child how the water and cream separate from each other when left in the fridge overnight.
- Scoop out the cream and let your child add in the other ingredients.
- Have them mix it up and dip in their fave fruit for a taste test.