This post is merely a precursor to a Healthified peanut butter pie recipe I am dreaming up. I couldn’t believe I hadn’t already written about coconut whipped cream, as it deserves its own article. It’s so easy to make, and any store-bought version doesn’t compare to the homemade kind (plus the ingredients aren’t as clean!). The trick is to make sure you are using a cold bowl. You can accomplish this by placing your bowl in the freezer first for 10 minutes. You will also want to make sure you prepare a day in advance by placing your coconut milk or cream in the refrigerator the day before (I always have a can or two in the fridge for this reason!). Then grab your hand blender or beater, and you have perfectly whipped coconut cream in under five minutes!
Easy Homemade Coconut Whipped Cream
Equipment
- Hand blender or beater
- Medium mixing bowl
Ingredients
- 1 cup coconut cream equals about 2 [5.4oz] cans or 1 [13oz] can
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Place a medium bowl in the freezer for 10 minutes.
- Spoon the coconut cream into the mixing bowl, draining any of the coconut water, reserving it for another use (see note). Use a hand mixer to beat the coconut cream on high speed until fluffy, about 1 minute.
- Add the maple syrup and vanilla extract. Beat again for 30 seconds.
- Use immediately, or transfer the coconut whipped cream to an airtight container or mason jar and store in the refrigerator for up to 10 days.
