Gluten-free, Dairy-free, Paleo, Vegetarian

Coconut Whipped Cream

Here’s how you can create fluffy whipped cream with just a can of coconut milk or coconut cream. The secret is in letting the can chill in the fridge for several hours so the fat can rise to the top and solidify. Not only is this incredibly simple, but it is even tastier than the real deal. I love to serve whipped cream with my Cinnamon Baked Pears and Summer Berry Galette instead of ice cream; or I’ll scoop it on top of a fruit bowl. Make sure you buy coconut cream that has no additives (like guar gum) because they can make getting a smooth whipped consistency next to impossible.

Makes 1½ cups

• 1 (13.5-ounce) can full-fat coconut milk or coconut cream, refrigerated for at least 6 to 8 hours or overnight
• 2 tablespoons maple syrup
• 1 teaspoon pure vanilla extract

Place a metal mixing bowl and a whisk attachment in the freezer for 1 hour before making the whipped cream.

Scoop the solid coconut fat from the can and add it to the cold mixing bowl, leaving the liquid behind.

Using the cold whisk attachment, beat the solid fat with an electric mixer until creamy and smooth, 1 to 2 minutes. Add the maple syrup and vanilla and continue to beat for an additional minute. Taste and adjust sweetness as needed.

Enjoy immediately, or refrigerate in a glass storage container for up to 1 week. The whipped cream will harden and set in the fridge the longer it’s chilled.