Coconut Milk Whipped Cream
Light and fluffy whipped cream made from a can of coconut milk!
Equipment
- 1 hand mixer or stand mixer
Ingredients
- 1 can full fat coconut milk
- 3 tbsp pure maple syrup
- 1/2 tsp vanilla extract
Instructions
- One day prior, place a can of coconut milk in the refrigerator overnight.
- When ready to make, remove the can from the refrigerator. Scrape out the hardened coconut milk at the top of the can and put into a medium sized bowl or stand mixer bowl. Try to avoid scooping out any liquid, which can be discarded.
- Using an electric mixer or whisk, mix the hardened coconut milk until light and fluffy like whipped cream. Add the maple syrup and vanilla extract and mix again until combined. Place in the refrigerator until ready for use.
- Leftovers can be stored in an airtight container in the refrigerator for up to a week. Lightly whisk to prior to use.
Notes
This recipe was made with 365 Whole Foods Market organic coconut milk.
Nutrition
Calories: 114kcalCarbohydrates: 6gProtein: 1gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 122mgSugar: 4gVitamin C: 0.5mgCalcium: 17mgIron: 2mg
Tried this recipe?Mention @slice.of.paleo or tag #slice.of.paleo so we can admire your work!