Coconut Maple Whipped Cream
vegan, refined-sugar-free icing
Equipment
- stand mixer or hand mixer
- chilled mixing bowl
Ingredients
- 1 13.5 oz can organic coconut milk
- 2 TB real maple syrup
- 1 tsp real vanilla extract
Instructions
- Chill can of coconut milk for 6+ hours in the fridge (not freezer!).
- Chill mixing bowl.
- When chilled, the coconut cream (coconut fat) will separate from the coconut milk and rise to the top of the can. It will solidify.
- After chilling, open can and scoop the solidified coconut cream into a chilled mixing bowl.
- Add the 2TB maple syrup and the 1tsp vanilla to the mixing bowl.
- Whip on high until smooth and creamy.
Notes
You can use a hand mixer or stand mixer (I use a 19-year-old Kitchen Aid Classic Stand Mixer) for this recipe, but not a blender. I've tried it in my Vitamix, but the blender is too fast and will make it into a drizzle rather than a whipped cream. Still yummy, but not the same consistency.
Also, you can replace the maple syrup with 1/2 cup powdered sugar and get good results as well.