Yes, I said vegan. This whipped cream is delicious and thick, can be made paleo, and if you’re anything like me,you’ll be eating it by itself! The best part about this recipe though is how easy it is. It took me literally five minutes! My only regret is how long it took me to make my own!
- 1 can of coconut cream refrigerated overnight for at least 8 hours (I get mine from Trader Joe’s. You can use coconut milk but you have to strain out any water in the can yourself). If you don’t have a Trader Joe’s near you, Thai Kitchen and Native Forest have great coconut creams as well.
- 2-4 tbs of your added sweetener. I wanted to go old school, so I used organic powdered sugar. I recommend maple syrup as well (specifically if PALEO)
- 1 tsp of vanilla extract
Refrigerate your sealed can of coconut cream for at least 8 hours. A full 24 hrs is best.
Put your mixing bowl in the freezer for at least 10 min. before you use it. I use a standing mixer and detach the metal bowl. If you use a hand mixer, just make sure the bowl is steel, glass, or ceramic because you want it to stay as cold as possible.
Open the can and drain out any water. You do not want water in the bowl. It will make your whipped cream more like whipped skim milk, and (speaking from experience) for a very lonely hot cocoa.
Beat with your mixer for at least 30 seconds or until you see small mounds in the whipped coconut.
Add 2-4 tablespoons of your choice of sweetener. Beat for another 15 sec.
Add one teaspoon of vanilla. Beat for another 15 sec, or until all ingredients are uniformly mixed.