Coconut Milk Whipped Cream Recipe

Ingredients:

• 1 can of full-fat coconut milk (refrigerated overnight)
• 1 tbsp of sweetener (honey, sugar, agave, or maple syrup)
• 1 tsp of vanilla extract

Instructions:

1. Refrigerate the can of coconut milk overnight to harden the cream.
2. When ready to make the whipped cream, remove the can from the fridge and flip it upside down.
3. Open the can and pour out the liquid. You will only use the solid cream at the top.
4. Add the sweetener and vanilla extract to the cream and using a handheld mixer, whip the cream until it becomes fluffy and peaks form.
5. Transfer the whipped cream to a bowl and serve.

Serving Suggestions:

• Top your favorite dessert with coconut milk whipped cream, such as pies, cakes, or fruit.
• Use it as a frosting for cupcakes or muffins.
• Eat it as is or add it to your coffee or hot chocolate for a creamy and delicious twist.

Verdict:

This coconut milk whipped cream recipe is a vegan, dairy-free, and gluten-free alternative to regular whipped cream. It’s light, fluffy, and has a subtle coconut flavor that goes well with most desserts. The recipe is easy to make and can be made ahead of time and stored in the fridge for up to 5 days. It’s a must-try for anyone looking for a healthier and delicious option for whipped cream.