Dairy-Free Whipped Cream Recipe
Make sweet and creamy whipped cream with coconut cream, vanilla, and a little maple syrup.
Servings: 8 servings
Chill the coconut cream in the refrigerator overnight.
Open the can and scoop out the thick white layer on top, setting aside the liquid on the bottom for another use.
Whisk the coconut cream, vanilla, and syrup if using until the mixture is fluffy.
Use immediately or chill until ready to use.
- If your mixture curdles and separates, pour through a strainer to remove the liquid and continue whisking.
- The whipped cream will be considerably firmer after chilling, so you may need to let it soften a little at room temperature before using.
Serving: 2TBSP | Calories: 172kcal | Carbohydrates: 5g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Sodium: 2mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1.4mg | Calcium: 8mg | Iron: 1.1mg