Dairy-Free Whipped Cream

I make this dairy-free whipped coconut cream all of the time. I love to use it as a whipped cream on desserts or I top my waffles with this whipped cream and strawberries. I find it works best if I just always have a carton/can or 2 stored in the fridge, so I can make this whipped cream on a whim. From experience, I recommend using Aroy-D brand coconut milk for this recipe.

Ingredients

Directions:

1. Put the coconut milk in the fridge overnight. Don’t shake after chilling; you want the fattier cream to separate to the top, and the coconut water to separate to the bottom.
2. Open the can and scoop out the top layer of thicker milk/cream into the food processor or mixer. Once you get down to the watery layer, stop. Sometimes the cream from the top of the coconut milk carton will seem a bit runny, but as long as it is chilled overnight, you should be fine. Set aside the remaining coconut water for other uses, like smoothies and soups.
3. Add the maple syrup (or granulated sweetener) and vanilla to the blender, and blend on high for a few minutes, until the cream becomes too thick to blend. Or you can blend the whip cream in a bowl with an immersion blender, or in a stand mixer.
4. Scoop out the thick cream and put it into a jar with a lid, or into a quart-sized Ziploc bag to use for piping. Just snip off one of the corners when you are ready to use it.

Recipe Notes:

• If preferred, a granulated sweetener can be used to sweeten this whipped cream. My recommendation would be to pulse a granulated sweetener in a high-speed blender to get more of a powder consistency – making a smoother end product.