OK, like this stuff is soooo good! If you haven’t made your own coconut whipped cream before, do it!
I didn’t actually plan to make coconut whipped cream today, but I was making something else that involved coconut milk, (aka coconut cream diluted with almond milk because that’s all I had), so when I saw I had a bunch of coconut cream left over, plus some strawberries in the fridge, something clicked in my head, and I was like, “COCONUT WHIPPED CREAM!!!”
In my family we’ve tried making this before, but it never really turned out quite right before. I told myself this time was going to be different, and googled ‘coconut whipped cream.’
A few sites later, I had the basic idea: coconut cream, LOTS of sugar, and maybe some vanilla. Armed with this knowledge, I dumped some coconut cream into a mixing bowl, whipped it smooth with an electric mixer, then added maple syrup as a sweetener and whipped that in.
So, with the maple syrup instead of sugar it may be a little more runny than a true whipped cream, but it still turned out great. We had it on sliced strawberries + added more maple syrup, and it was AMAZING!
Some pics of the finished product:
Here is a rough recipe you can use to make your own coconut whipped cream. I didn’t measure, but it’s a pretty loose recipe anyway so adjust the amounts to suit your own tastes!
1 15 oz can coconut cream
maple syrup to taste
2 tsp vanilla (I didn’t put vanilla in mine, but I will next time!)
Put your coconut cream in a mixing bowl and blend with an electric mixer so it is creamy. Add maple syrup and vanilla and blend again, starting slowly and getting faster. It should be sort of fluffy and creamy. Use wherever you’d use regular whipped cream!
(And yep, that is my recipe).