Coconut Whipped Cream (Paleo/Vegan/Keto)
This is a delicious topping is so easy to make with a few simple ingredients and is great for topping pancakes, waffles, cakes, brownies or simply, fruit.
1 can of full fat coconut milk
1 Teaspoon of vanilla extract
1 tablespoon of honey (optional if you have a sweet tooth)
Everyone has their own favourite brand of coconut milk, but for this recipe, it’s important that its ‘full fat’ version as the cream at the top of the can is what you need to make the magic happen!
- Leave the can of coconut milk in the freezer in a upright position (so the cream is at the top of the can) for an hour. (You can skip this part but I find it makes the whipping easier if the cream is cold).
- Open the can and carefully scoop out the cream at the top, leaving the water behind.
- Whisk in a Food mixer all full speed, until light and fluffy, then add the vanilla extract and honey for another 30 seconds.
You can cover and keep the cream for up to a week in fridge, it’ll harden up slightly but still taste fabulous!