(Vegan, gluten free, nut free, soy free)
Recipe by: Jennifer Coatanroch, La Vie Plenty

The perfect combination of quick, easy, and delicious. Who doesn't love whipped cream?! It's definitely a huge win at our house. You can always find a can of coconut milk in my fridge just in case I'd like to throw together some quick whipped cream!
3 ingredients. That's it. SO simple.
Minimal equipment. Even better.
NO hands-on prep. Just refrigerating the coconut and bowl ahead of time. Easy!
This whipped cream is a great addition to so many things!
Berry Trifle: make a quick, healthy dessert by layering the whipped cream with fruit in a pretty glass, and topping it as desired
As a topping for any dessert
Topped with fresh fruit
Strawberry Shortcake
On top of hot cocoa
On top of iced coffee
Lemon Chiffon pie
Or just on a spoon!

It's a great way to get kids involved too. Check out this video of my son and I making the whipped cream and berry trifle! :)
If you like the video, please like and subscribe to our YouTube channel!
Bon Appétit, and Happy Cooking!

Coconut Whipped Cream
Vegan, Gluten free, Soy free, Nut free
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Yield: 4 servings
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Ingredients:
1 can full-fat coconut milk (preferably chilled at least 3 hours)
1 teaspoon vanilla extract
1 tablespoon maple syrup
Trifle option: fruit, nuts, shredded coconut, shaved chocolate, sponge cake
Equipment:
Mixing bowl (preferably chilled)
Hand mixer
Can opener
Spatula
Teaspoon
Tablespoon
Directions:
Flip the can of coconut milk upside down, and open the bottom end with a can opener. Pour the water into a container and store in your refrigerator for another use.*
Scoop the cream into your mixing bowl, using a spatula to get it all out.
Add the vanilla and syrup to the bowl.
Using a hand-mixer, beat for 1-2 minutes until peaks form. Note: This will not get as fluffy as dairy whipped cream would- but it still tastes delicious!
Taste and adjust sweetener if needed.
Enjoy!!
*Coconut water can be used in many dishes: smoothies, use it in place of water for rice, add it to a curry dish, use it in butternut squash soup, make sorbet...endless opportunities!
Bon Appétit!
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