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–+ servings
Paleo Strawberry Shortcake coconut whipped cream
Slice of Paleo

Coconut Milk Whipped Cream

Light and fluffy whipped cream made from a can of coconut milk!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 114
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can full fat coconut milk
  • 3 tbsp pure maple syrup
  • 1/2 tsp vanilla extract

Equipment

  • 1 hand mixer or stand mixer

Method
 

  1. One day prior, place a can of coconut milk in the refrigerator overnight.
  2. 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.
  3. 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.
  4. Leftovers can be stored in an airtight container in the refrigerator for up to a week. Lightly whisk to prior to use.

Nutrition

Calories: 114kcalCarbohydrates: 6gProtein: 1gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 122mgSugar: 4gVitamin C: 0.5mgCalcium: 17mgIron: 2mg

Notes

This recipe was made with 365 Whole Foods Market organic coconut milk.
Tried this recipe?Let us know how it was!