- 2 tbsp. Grade A or B Maple Syrup
- 2 chilled cans Full Fat Organic Unsweetened Coconut Milk
- 1 tsp. Bourbon Vanilla Extract
- The day before you would like to make your coconut whipped cream place 1 or 2 cans of coconut milk (depending on how much cream you are making) in the refrigerator and leave them there overnight to chill completely. The time in the fridge will allow the thick coconut cream to separate from the coconut water. I give my cans of coconut milk at least 24 hours in the fridge to chill, so I usually just keep a few on hand in the fridge at all times for whenever I get the urge to make some whipped cream.
- When you are ready to make your whipped topping, gather your ingredients. You’ll need 2 chilled cans of full fat coconut milk, 1-2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Be mindful to keep the cans upright and move them from the refrigerator to the counter with minimal shaking so that the cream and water do not mix back together.
- Open the cans and scoop out all of the hardened coconut cream into your mixing bowl. Don’t throw out the coconut water, it is great mixed in smoothies and drinks!
- Using the whip attachment on your mixer, start on medium speed and increase to high. Whip for about 3-5 minutes, until you have thick, stiff peaks. Some brands of coconut milk whip up easier than others and in less time. I am partial to Native Forest because it consistently performs well for me, but Thai Kitchen also works really well.
- Once stiff peaks have formed add in 1-2 tablespoons of maple syrup and 1 teaspoon of vanilla extract to the bowl. I used 1 tablespoon of maple syrup with 2 cans of coconut cream, but we don’t like our whipped cream super sweet.
- Once the flavorings have been added to the bowl, mix again on medium speed until the flavorings have been completely incorporated.
- Now you have rich, creamy coconut whipped cream to top all of your favorite desserts, pipe onto cakes and muffins, dollop in your coffee, or you can just eat it by itself with a spoon! It’s THAT good.
The whipped cream keeps well in the fridge for about 3-5 days although it looses it’s fluffiness. If you want to fluff back up your whipped coconut cream simply put it back under the whip of the mixer until it reaches the desired consistency.