Not only is it dairy-free and vegan, it’s also incredibly tasty! Very coconut-y, of course, but it’s made of coconut, so if you didn’t anticipate that… then, well. Duh.
This recipe involves taking a can of coconut milk and leaving it in the fridge for several hours, preferably overnight. You’ll want full-fat coconut milk, as anything less tends to be a little runny (see: My coconut milk whipped cream). Save any coconut water that may remain, as it’s delicious on its own! Matt loves drinking that stuff straight.
Many thanks to Pinterest for the recipe inspiration!
Ingredients
* 1 can coconut milk (see above)
* 3/4 tsp. pure vanilla
* 2 dashes cinnamon
* 2 tbsp. confectioners sugar
Method
1. Take chilled can of coconut milk out of the fridge. When opened, the coconut cream will rest on top of the remaining coconut water; separate the two, reserving the coconut water for other uses. Add coconut cream to a bowl.
2. Add vanilla, cinnamon, and confectioners sugar, and whip using a whisk until it starts to thicken.
3. Dip fruit, add to ice cream, or just eat it straight!
So exciting!! I’ve missed whipped cream so much :’(
I will definitely try to make it out to that workshop (it wouldn’t let me reply to your comment in my blog for some reason ?). Yay!
Haha, aw! Are you dairy-free? It’s been a while since I’ve done the vegan thing, but man, I missed whipped cream, too!
Fantastic, I hope so! See you then!