Coconut Whipped Cream

I always make sure I have coconut milk in my fridge so that I have everything I need for this recipe ready to go. This Coconut Whipped Cream makes a wonderful topping on desserts like my Flourless Chocolate Cake. Make sure to set the remaining coconut milk liquid aside for soups or smoothies!

Ingredients

Directions:

• Chill a sealed can (or carton) of coconut milk* in the fridge overnight so that the thicker coconut cream rises to the top, and the coconut milk/coconut water sinks to the bottom.
• Carefully open the can (or carton) and use a spoon to scoop out thickened coconut cream into a blender or jar. Set aside the remaining coconut milk liquid to add to soups or smoothies
• Blend coconut milk cream with added maple syrup and vanilla until you have a creamy whipped cream.
• Serve chilled. Store this Coconut Whipped Cream in the fridge for up to 1 – 2 weeks!

Recipe Notes:

• Use Aroy-D brand coconut milk (and coconut cream), or any brands that contain 100% coconut will normally work.
• SCD + GAPS: use honey to sweeten.