Now I know Labor Day has come and gone and we’ve briskly ushered our way into pumpkin everything, but there’s some treats I like to have any time of the year. And that includes this homemade coconut whipped cream! Don’t be fooled by the light coconut flavor, this topping is good year round.
This whipped cream is our family’s favorite! Plus, it’s so nice to be able to enjoy a sweet treat without all of the yucky ingredients that store bought brands like to hide in theirs.
We are swiftly approaching a dessert heavy season and this whipped cream is perfect for all of it! Put it on some berries. Add a little extra something to a piece of pie. Top off your coffee or hot cocoa. Or eat it by the spoonful. I promise I won’t judge! It’s just that good!
STEP 1
Scoop out the hard part of the coconut milk and place in a medium size bowl.
You can save the liquid part and use it for smoothies!
STEP 2
Add the powdered sugar and vanilla or maple syrup.
STEP 3
Mix until fluffy and peaks starts to form.
STEP 4
Enjoy!
Homemade Coconut Whipped Cream
Homemade Coconut Whipped Cream
Ingredients
- 2 cans unsweetened, organic coconut milk refrigerate overnight
- 1/4 cup powdered sugar
- 1 tsp vanilla or maple syrup
Instructions
- Refrigerate coconut milk cans overnight.
- Open the cans and remove the solid part of the coconut milk and place in a bowl. Set aside liquid part. I like to save the liquid part for smoothies.
- Add powdered sugar and vanilla (or maple syrup) to the bowl.
- Mix all three ingredients together until fluffy and peaks form.
- Serve immediately or store in an airtight container in the fridge.
This homemade coconut whipped cream is so versatile and delicious that you’ll find yourself wanting to add it to as many things as possible. I hope your family loves it as much as we do! And if you’re still in the summer mood for some ice cream, be sure to try out my Homemade Coconut Milk Ice Cream Recipe!
