Vegan spiced coconut whipped cream
Just keep a few cans of coconut milk in your fridge to be able to whip up a delicious dessert topping in only 2 minutes! Add it to pies, fresh fruits or use it as cupcake frosting, the combination of spices will brighten up pretty much any desserts. No granulated sugar required.
- 2 15 oz FULL FAT and unsweetened canned coconut milk - chilled overnight
- 2 tbsp maple syrup or agave nectar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp grounded nutmeg
Chill your cans of coconut milk in the fridge overnight.
Chill a large bowl in the freezer for 10-15 minutes just before whipping the cream.
Carefully open the cans of coconut milk making sure you don't shake them too much. Then, remove gently the top cream layer with a spoon and transfer to the chilled bowl. Use the coconut water left in the cans for other uses, like smoothies.
Start by whipping the coconut cream alone for about 30-45 seconds with an electric mixer at maximum speed.
Then, add the rest of the ingredients and beat for another 30 seconds or until everything is well combined and creamy.
Serve with fruits or top your morning oatmeal. This whipped cream is especially delicious with simple sliced apples!
CLICK TO SUBSCRIBE FOR UPDATES! SHARE ON FACEBOOK SHARE BY EMAIL - Choosing full fat canned coconut milk is important to get a successful thick whipped cream. - Don't forget to chill the cans before whipping. Just keep a few cans in the fridge at all time so you are always ready to whip up an easy fruit topping!