Boy, do I know a lot of people giving up sugar, dairy, or sweets in general this time of year! I know many crave exactly what they’ve given up for the Lenten Season, so this recipe should help with those cravings without the guilt. 🙂
Without further ado, here’s a recipe for dairy free whipped cream that is sure to please – impress your friends with your homemade treat skills!
Here’s what you’ll need:
2 Cans Full Fat Coconut Milk, chilled for 24 hours in refrigerator
1 Tablespoon Maple Syrup
1/2 teaspoon Ground Vanilla Bean Powder (or 1 tsp. vanilla extract)
Tiny Pinch of Himalayan Pink Salt
It is very important to chill the cans of coconut milk for the full 24 hours and NOT shake them! Trust me, or it won’t work! Take out your cans of coconut milk, and scoop out all of the fat off the top of the can. Don’t get any of that pesky watery stuff that has settled in the bottom half of the can – Use this left over “coconut water” in a healthy smoothie instead! 🙂
Put the chilled coconut cream into your stand mixer bowl, or into the bowl you’ll use with your hand beaters. Add maple syrup, vanilla, and salt, and beat on high until peaks start to form (this will take a few minutes). It will look like this:
Now if you’re really adventurous, you can make this to adorn the top of my amazing grain free pancakes (which I think are the best pancakes ever. PERIOD.), which you can find HERE.